16.83 oz box
3 servings per container
Crust (Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Olive Oil, Salt, Yeast, Malted Wheat Flour, Guar Gum), Vodka Sauce (Tomatoes (Tomatoes, Sea Salt, Citric Acid), Heavy Cream, Onions, Tomato Paste, Extra Virgin Olive Oil, Corn Starch, Water, Spices, Vodka, Sea Salt), Low Moisture Whole Milk Mozzarella Cheese (Milk, Cheese Culture, Salt, Enzymes, Vinegar), Fresh Mozzarella Cheese (Milk, Vinegar, Salt, And Enzymes), Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Basil.
Contains: wheat, milk.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Fior di latte mozzarella. Parmesan cheese. Fresh Basil. Vodka sauce. Extra virgin olive oil. A Brooklyn Legend. Est. 1965. No seed oils. As reviewed by Di Fara 9.4 Bklyn Dave Portnoy. Fior di latte mozzarella. Creamy vodka sauce. Hand picked basil. Hand stretched dough. Domenico DeMarco left Italy for Brooklyn, where he opened the modest Di Fara pizzeria in 1965. Half a century later his pizza, with its signature crust and fresh basil, is rightly hailed as an NYC institution and a permanent fixture on best pizza lists. Among Di Fara staples is the grandma pie, a style of square pizza originated by Italian immigrants like DeMarco in the 20th century. Di Fara's is a combination of creamy vodka sauce, three cheeses including a creamy Fior di Latte mozzarella, extra virgin olive oil, and a crispy golden pan-baked crust finished with hand-picked basil.
Safe Handling Instructions: Pizza must be cooked thoroughly to 165 degrees F for food safety and quality. Do not allow pizza to thaw. Ovens may vary so adjust baking time and temperature as needed. Do not microwave. Cook thoroughly. Cooking Instructions: 1. Place oven rack in middle position. 2. Preheat oven to 450 degrees F. 3. Remove pizza from bag. 4. Place pizza directly on oven rack. 5. Bake for 10-12 minutes, or until the cheese is completely melted and the crust is golden brown. Di Fara Tip: Finish with a drizzle of extra virgin olive oil and enjoy! Keep frozen.
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