GET IN TOUCH: (603) 623-6844 | info@prodoughcompany.com
Who We Are
Pro Dough Company is a New Hampshire-based manufacturer of fresh and frozen pizza dough, par-baked crusts, and proprietary spice blends. For more than three decades, we’ve been helping restaurants, grocery retailers, and foodservice distributors deliver better pizza, batch after batch.
What began as a small family business has grown into a trusted regional supplier serving customers throughout New England. Today, our dough is delivered daily to pizzerias, packaged for major grocery chains, and used by private-label brands and institutional buyers who demand consistent results.
We supply high-quality dough in a range of sizes and styles, from 5 oz frozen dough balls to 30 oz whole wheat blends, crafted in both traditional hand-tossed and Greek pan styles. Our par-baked crusts and spice blends are designed to streamline operations without sacrificing flavor or texture.
Our Commitment
What sets Pro Dough apart is our dedication to more than just making dough. We’re partners to our customers. From pizza training and nutritional analysis to recipe development and labeling support, we provide services that help restaurants and retailers succeed. Whether you’re opening a new location, expanding private-label offerings, or scaling your commissary program, we’re here to help you every step of the way.
All of our products are made at our Manchester, NH facility and distributed throughout the Northeast with confidentiality and consistency guaranteed.
Our Journey
For over 35 years, Pro Dough Company has defied the odds, grown through grit, and built a legacy of quality and consistency. Here are some of the milestones that shaped who we are today:
1988
“No one will ever buy dough.”
Our first dough ball was sold—and the rest is history.
2000
As demand for our dough balls grew, we began supplying frozen dough balls to distributors, ensuring consistent quality and availability for our expanding customer base.
2010
We expanded logistics by hiring drivers to deliver dough directly to customers, improving reliability and control over our supply chain.
2025
Pro Dough expands its brand presence and sets its sights on future innovation and growth.
1988-1995
Every dough ball was rounded and divided by hand. As demand increased, we invested in our first automated machinery to improve accuracy, quality, and production speed.
2007
We moved into our current facility in Manchester, NH, expanding our operations to meet regional demand. That same year, we purchased our first set of ovens, marking the launch of our par-baked crust line—now a customer favorite and a core part of our business.
2015
To meet the rising demand for our dough balls, we expanded from one facility to two, boosting production and ensuring consistent supply.
