Founded in York, Pennsylvania, in 1993 by Mickey and Judy Pantano, Mickey’s is a family-owned pizza manufacturer whose hand-stretched, par-baked pizzas grew from a three-person operation into an East Coast foodservice supplier. The company ships pizza to schools, hospitals and other commercial customers while also making frozen retail pizzas for home kitchens, carrying a Calabria-inspired family recipe into grocery freezers. Today, the Pantano family remains involved in operations and engineering as Mickey’s expands its production facilities.
Tomanetti Food Products LLCSince its 1957 founding in Oakmont, Pennsylvania, Tomanetti Food Products has kept the Mulvey family’s hand-made manufacturing techniques at the center of its bakery. The company supplies pizza shops and foodservice customers with pan-baked crusts and dough balls, producing more than 2 million products annually for distribution across 15 states.OAKMONT, PA
Nardone BrosNardone Bros. makes pizza for school foodservice, retail, institutions, and homes, building on a family bakery founded in Wilkes-Barre in 1942. The company grew from bread baking into a nationally recognized pizza business, and says its production is now based at its Hanover Industrial Park location after a 2015 facility fire. It specializes in school-foodservice pizza, including Child Nutrition-approved products.WILKES-BARRE, PA
Philomena Santucci’s Square PizzaFounded by Philomena and Joseph Santucci in Northeast Philadelphia in 1959, Philomena Santucci’s Square Pizza carries on the family’s signature upside-down square pizza tradition at restaurants in Warminster and Hatfield. The family business now spans three generations, with Philomena’s original homemade sauce also sold through retail stores across Pennsylvania and New Jersey. Warminster adds a 150-seat dining room, in-house catering, and the company’s own branded craft beer.HATFIELD, PA
Lamonica’s Pizza Dough International, IncLamonica’s Pizza Dough International has been making frozen pizza dough since the Lamonica family began in Brooklyn in 1962, supplying food-service operators and retailers with dependable dough balls. After expanding to Los Angeles in 1991, the company grew to four facilities and now produces more than 150 million pounds annually. Its bakers bring more than 150 years of combined industrial pizza-making experience, while every dough ball is X-rayed and made with natural, non-GMO ingredients.BROOKLYN, NY