Lamonica's Pizza Dough Company Jobs and Careers

The LAMONICA family has been in the Pizza Business since 1954 and has been making Frozen Pizza Dough since 1962. My father Louie “Gigi” Lamonica came from Italy educated as a lawyer, but thankfully realized that America needed Pizzaiolo’s more than Lawyer’s (he also didn’t want to go to school any more) and started the family in the Pizza Business. He and my uncles owned Pizzeria’s from Massachusetts to Maryland. In order to insure a consistent product, and have control of sales, he made the Pizza Dough in Brooklyn, and shipped it to each Pizzeria. In 1980, together with my Dad, I opened LAMONICA’S NY-PIZZA. in Los Angeles. The only way we could insure that we could make real NY PIZZA was to bring our dough from NY, which we have been doing since 1980.

In 1991 LAMONICA’S PIZZA DOUGH CO., was born and I began producing Frozen Pizza dough in L.A. We now have two state of the art Frozen Dough Facilities. I have always been committed to making a dough ball that tastes like it was made “last night” in the Pizza Kitchen. Among our clients you will find COSTCO, LOBLAW SUPERMARKETS ( CANADA ), AMF BOWLING CENTERS,  who appreciate our quality and consistency.

Experienced HACCAP trained bakers produce each dough ball and pizza skin using the best ingredients. Our bakers both in N.Y. and L.A., with over 125 years of combined industrial pizza production experience, will assure you a consistent quality product all year round. Additionally, the quality, consistency, and safety of our products is insured by our experience and the added step of X-RAYING each dough ball and pizza skin. As of January 2008, our Maywood plant has been certified ORGANIC.