How a Chicago pizza survives a flight
Mail-order pizza only works if the crust never thaws. Here is everything between our deck oven and your oven rack.
Order by 2 PM CT
Orders placed before 2 PM Central, Monday to Friday, are baked and shipped the same day. Later orders ship the next business day.
Par-bake at 700°F
Each pizza gets about 70% of its bake in a stone deck oven, enough to set the crust and melt the cheese, not enough to brown it. The last 30% happens at your place.
Blast-freeze in 60 min
Straight into a −40°F blast freezer. Fast freezing keeps ice crystals tiny, so the dough stays airy instead of turning to cardboard.
Pack & ship overnight
Sealed, boxed with dry ice sized for 48 hours, and handed to the courier by 5 PM. Tracking arrives by text.
Freezer to table in 12 minutes
No thawing. Preheat to 425°F, unwrap, and put the pizza directly on the middle rack (or a preheated stone if you have one).
- Thin pizzas: 12–14 minutes at 425°F until the edge is deep gold
- Deep dish: 25–28 minutes at 400°F in its foil pan
- Air fryer: 8 minutes at 400°F for a 6″ slice wedge
- Rest two minutes before cutting; the cutter is in the box
Franklin Park, Illinois
We bake on Franklin Avenue, ten minutes from O’Hare, which is the whole point: pizzas leave the freezer and are on an overnight flight within hours. The dough is a 48-hour cold ferment, the sauce is crushed San Marzano tomatoes with salt and nothing else, and the cheese is Wisconsin whole-milk mozzarella.
Nothing is shipped from a third-party warehouse. Every box is packed by the same people who baked it.
Try it for 70% less
First order from every new customer is 70% off. Ships next business day.