4 Pizzas
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4 Pizzas
Thin Crust + Deep Dish Combo - 4 Pack
96%Read ReviewsThe Experience
Heat & Eat
No prep required
Freezer Friendly
Enjoy fresh or stock up
Thin Crust + Deep Dish Combo - 4 Pack
Two Bartolini’s thin-crust and two deep dish pizzas together — the full south-side Chicago argument settled in one box. CIA-trained brothers Christopher and Dominic Bartolini opened their Midlothian institution on St. Patrick’s Day 1995 with tangy house sauce, hand-shredded whole-milk mozzarella, and a commitment to both Chicago pizza traditions simultaneously. The combo for the undecided, and the decisive.
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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
- Thaw your pizza overnight in the refrigerator.
- Preheat oven to 400°F.
- Remove all packaging and place the pizza on a cookie sheet or Pizza Stone.
- Bake fully thawed Thin Crust Pizza for about 12-14 minutes, or until the Cheese is a nice golden brown and pizza is hot throughout.
- Bake fully thawed Deep Dish Pizza for about 35-45 minutes, or until the crust is a nice golden brown and 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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