Back in March of 2020, the owners of Milwaukee Street’s Third Coast Provisions were ready to launch their brick-and-mortar pizzeria, Flourchild. The pandemic had other ideas – but so did they.
Their pivot was a frozen version “with no bad ingredients, no seed oils, no preservatives, non-GMO,” co-owner Sam Emery says. But the pie’s real hook is its “naturally fermented” sourdough crust. That makes their Real Dough brand a unicorn even within the premium and niche pizza realm. (And it is on the higher end – $11-$14.) Flavors like Okie Dokie Artichokie, Peppin’ Ain’t Easy, The Wisco Kid and other Real Dough pies are stocked at Wisconsin stores such as Sendik’s, Woodman’s and Piggly Wiggly.
And more are coming, say the owners (who finally opened the Flourchild pizzeria in 2022). Real Dough, with its distinctive tang and crisp-chewy thickish crust, does stand out. For the best outcome, follow the baking instructions (letting the baked pie rest a few minutes before slicing it helps the crust stay crispy)…