Thin Crust Pizza + Meatballs + Garlic Knot Combo
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCrispy, cheesy, and irresistibly bold — this bundle is built for flavor lovers. Enjoy two 12" Thin Crust Pizzas, a pack of 8 tender Meatballs swimming in rich marinara, and 4 golden Garlic Knots served with a side of velvety garlic butter. It’s everything you crave, all in one crave-worthy combo!
This pack offers your choice of these thin-crust pies. The square-cut thin-crust pies have a crisp crust, an herbaceous sauce and plenty of browned cheese. With a perfect ratio of crust, sauce & cheese these pizzas offer a balanced & flavorful experience.
This package serves 4-6 people and includes
- 2 Thin Crust Pizzas, your choice
- 8 Meatballs in Marinara (1 Qt)
- 4 Garlic Knots with Garlic Butter
- Each pizza measures 12"
Pizza Options Include
- Cheese
- Danny’s Special
- 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 Pizzas
- Pre-heat oven to 425 degrees.
- Unwrap frozen pizza, remove the cardboard. Cardboard can be saved for cutting pizza 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!
Meatballs
- Thaw Meatballs for 24 hours in the refrigerator.
- Do NOT reheat the bag.
- Place meatballs & marinara in an 8 quart stockpot.
- Bring to a simmer for 20 minutes.
- Remove meatballs & marinara from stockpot and allow to cool for 5 minutes.
- Enjoy!
Garlic Knots
- Pre-heat the oven to 400 degrees.
- Remove plastic lid and place in oven.
- Bake for 12 minutes.
- Let cool for a few minutes.
- Enjoy!
Contains: Dairy. Processed in a facility that also processes nuts.
“Probably the Best Deep Dish in the City” - Chicago Tribune
“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.
