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4 Pizzas
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4 Pizzas
Thin Crust + Deep Dish Combo - 4 Pack
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Thin Crust + Deep Dish Combo - 4 Pack
Thin crust or deep dish is the great Chicago pizza debate, and this pack lets you settle it at your own table. The thin crust bakes up light and crisp, while the deep dish is thick, rich, and cheesy, and both get the house tangy sauce and whole milk mozzarella shredded in-house. It’s a true side-by-side of Chicago’s two signature styles. Brothers Christopher and Dominic Bartolini trained at the Culinary Institute of America before opening Bartolini’s in Midlothian, Illinois, in 1995. Perfect for parties, game days, or a Chicago-style tasting at home.
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This package includes your choice of 4 pizzas
- Each pizza measures approx. 12"
- Each thin crust pizza serves 1-2 people
- Each deep dish pizza 2-3 people
- Choose to add BBQ Sauce and/or Seasoning!
BBQ Sauce & Seasoning Options Include
- Bartolini’s Raspberry Habanero BBQ Sauce (16 oz)
- Bartolini’s Pineapple Bourbon Chipotle BBQ Sauce (16 oz)
- Bartolini’s Blackened Seasoning (3.5 oz)
- Pizzas ship with ice packs and can be stored in your refrigerator for 2-3 days after arrival, or can be frozen for up to 2 months.
- If frozen, be sure to move pizza to the refrigerator the day before baking, so it can defrost fully overnight.
- Sauces arrive ready to enjoy.
- Refrigerate sauces after opening.
To Serve
- Thin Crust Pizza: Cook directly from frozen. Do not thaw. Deep Dish Pizza: Thaw overnight in the refrigerator before cooking.
- Preheat oven to 400°F.
- Remove all packaging and place the pizza on a cookie sheet or Pizza Stone.
- Bake frozen Thin Crust Pizza for about 12–14 minutes, or until the cheese is golden brown and the pizza is hot throughout.
- Bake fully thawed Deep Dish Pizza for about 35–45 minutes, or until the crust is golden brown and the pizza is hot throughout.
- Enjoy!
- Meatballs – Pork, Beef, Egg, Bread, Romano Cheese, Ricotta Cheese, Soy Protein, Salt, Sugar, Other Spices and Seasonings, Citric Acid Allergens: Egg, Milk, Soy, Wheat, and Gluten ingredients
- Italian Sausage – Pork, Salt, Fennel, Other Spices, Seasonings, and Citric Acid
- Hot Giardiniera – Celery, Carrots, Sport Peppers, Olives, Jalapenos, Soy Bean Oil, Spices, and Seasonings
- Pizza Dough – Flour, Yeast, Molasses, Salt
- Pizza Sauce – Tomatoes, Sugar, Salt, Olive Oil, Onion, Romano Cheese, Other Spices and Seasonings, Corn Starch, and Citric Acid
Legendary Chicago Meatballs & Pizza
Bartolini's took the top spot on Travel Channel's "Best Places to Pig Out" and was named "America's Best Spaghetti & Meatballs" by MSN & The Daily Meal.
Legendary Chicago Meatballs & Pizza
Bartolini’s
96% love this shopStar Shipper
Chicago, ILSince opening their doors in 1995, Bartolini’s Restaurant has lured food lovers to the south side of Chicago with a promise of many of Chicago's iconic eats all under one roof. At the heart of the success are brothers Christopher and Dominic Bartolini, who attended the Culinary Institute of America in Hyde Park, NY before setting out to create Italian beef, superior pizza, and meatballs so spectacular, they’ve been named some of the nation's best. The secret is a perfectly sized, impeccably seasoned, juicy beef and pork meatball coated in "red gravy" and made from an expertly crafted original recipe created by Bartolini's Grandfather more than 70 years ago.
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