Chicago Deep Dish Pizza - Choose Your Own 2 Pack
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Some restrictions applyLabriola Chicago ships its famous pizza nationwide on Goldbelly! Labriola’s deep-dish pizza pies start with a focaccia-style dough that’s double-proofed before being layered with mozzarella and ample toppings.
Rich Labriola grew up making pizzas at his father’s Calumet Park pizzeria, and he spent years studying the fine art of breadmaking before opening his first bakery in 1993. Later, he opened Italian restaurant Labriola’s, which makes a deep dish pizza the Chicago Tribune has declared “Probably the best deep dish in the city.” Labriola’s Chicago deep-dish pizzas start with a focaccia-style dough that has been double-proofed before being layered with mozzarella and ample toppings.
This package serves 6-8 people and includes your choice of 2 Deep Dish Pizzas
- Each pizza measures 12"
Pizza Options Include
- Burrata & Basil
- Cheese
- Sausage
- Pepperoni
- Pizzas ship frozen with ice packs, may thaw in transit
- Upon arrival place in the freezer immediately
- May be kept frozen for up to 60 Days
To Serve
Thin Crust Instructions
- Pre-heat oven to 425 degrees.
- Unwrap frozen pizza, remove the cardboard (Cardboard can be saved for cutting pizza on once it is cooked)
- Place frozen pizza directly on highest oven rack and cook for 12-15 minutes.
- Remove pizza from oven and cut
- Enjoy!
Deep Dish Instructions: Thawed
- Thaw Pizza
- Pre-heat oven to 450 degrees.
- Remove plastic wrap from pizza. Do not remove the foil liner
- Place foil lined pizza directly on center oven rack and cook for 30-35 minutes.
- Remove pizza from oven, remove foil immediately and allow to cool for 5 minutes.
- Enjoy!
Deep Dish Instructions: Frozen
- Pre-heat oven to 450 degrees.
- Remove plastic wrap from pizza. Do not remove the foil liner
- Place foil lined pizza directly on center oven rack and cook for 45-55 minutes.
- Remove pizza from oven, remove foil immediately and allow to cool for 5 minutes.
- Enjoy!
“Probably the Best Deep Dish in the City” - Chicago Tribune
Rich Labriola grew up making pizzas at his father’s Calumet Park pizzeria, and he spent years studying the fine art of breadmaking before opening his first bakery in 1993. So it goes without saying that he knows his way around a pizza, and at his Chicago restaurant, Labriola is turning out pitch-perfect renditions of both of the Windy City’s signature pizza styles: deep-dish and it’s lesser-known cousin, thin-crust.
His deep-dish pies start with a focaccia-style dough that’s double-proofed before being layered with mozzarella and ample toppings. The square-cut thin-crust pies have a crisp crust, an herbaceous sauce and plenty of browned cheese. And as for his family-recipe meatballs? They might just change your life.
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