An apron-clad worker pulled sheets of pizza crust dough out of the proofer at Tomanetti Food Products and turned to shove them into a nearby oven. Just behind him, cars could be seen through a screen door zipping by on Allegheny River Boulevard in Oakmont.
The bakery, tucked into a beige 25,000-square-foot building, runs the ovens six days a week this peak time of year, kneading batches of dough that start as 50-pound bags of flour and turn into stacks of partially baked crusts. Those crusts will be turned into finished dishes in restaurants and food service operations across several states.
Tomanetti’s — founded in 1958 and established at its current site in 1971 — will likely be moving in the not-too-distant future, as new owners look to keep growing the business.
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