2 Lou Malnati's Thin Crust Pizzas + 5 Deep Dish Pizzas
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Not eligible for shipping to CanadaLou Malnati’s is an institution when it comes to legendary deep dish. But they’ve been dishing up the Windy City’s other quintessential pizza style – Chicago Thin Crust – for decades. Featuring their famously buttery and crispy crust, signature tomato sauce, and edge-to-edge toppings under melty Wisconsin cheese, it’s perfect for your next pizza night.
Lou Malnati began making deep-dish pizzas with his father Rudy in the 1940s, and he opened his own pizzeria in 1971; it’s been a Windy City icon ever since, and today it’s run by Lou’s son Rick. Lou Malnati’s uses only the highest-quality ingredients in its legendary pizza, which has a flaky, buttery crust, a proprietary sausage blend, and a chunky tomato sauce, and it’s been called the best deep-dish pizza in Chicago.
This package serves 7-14 people and includes your choice of
- 2 Lou Malnati’s Thin Crust Pizzas, your choice
- 5 Lou Malnati’s Deep Dish Pizzas, your choice
- Each pizza measures 11" and serves 1-2 people
Pizza Combos Include:
- 2 Thin Cheese + 5 Deep Dish Cheese
- 2 Thin Sausage + 5 Deep Dish Sausage
- 2 Thin Pepperoni + 5 Deep Dish Pepperoni
- 1 Thin Cheese + 1 Thin Pepperoni + 2 Deep Dish Cheese + 3 Deep Dish Pepperoni
- 1 Thin Cheese + 1 Thin Sausage + 2 Deep Dish Cheese + 3 Deep Dish Sausage
- 1 Thin Sausage + 1 Thin Pepperoni + 2 Deep Dish Sausage + 3 Deep Dish Pepperoni
- 2 Thin Pepperoni + 2 Deep Dish Sausage + 3 Deep Dish Pepperoni
- 2 Thin Pepperoni + 2 Deep Dish Cheese + 3 Deep Dish Pepperoni
This product is not eligible for discounts or promotions, unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
- This package ships with dry ice, may dissipate in transit
- DO NOT remove dry ice with bare hands
- If pizzas are still frozen when they arrive or are cool to the touch, place them in the freezer and bake them from a frozen state within 30 days.
To Serve
For the best experience, bake from a frozen state according to the following instructions
For the best experience, bake from a frozen state according to the following instructions
For Thin Crust Pizzas
- Preheat oven to 425 degrees. Microwave cooking is not recommended.
- Carefully remove the pizza from the pan and place it on the middle oven rack.
- Wipe away condensation from the pan and lightly oil the pan.
- Bake for 16-20 minutes, or until cheese is melty and crust is crispy and golden brown.
- Remove pizza from oven and slice into squares, the Chicago way.
- Cool 5 minutes before serving. Enjoy!
For Deep Dish Pizzas
- Preheat oven to 425° F. Microwave cooking is not recommended.
- Remove lid and lift pizza out of the pan. Wipe away condensation from the pan and lightly oil the pan.
- Return pizza to the pan and bake on the middle rack until cheese melts and crust becomes crispy and golden brown. (25-30 minutes for cheese pizza, 30-35 minutes for vegetarian, and 35-40 minutes for sausage, pepperoni or spinach). Baking times may vary. If the pizza has already thawed, decrease the baking time by 5 minutes.
- Cool 5 minutes before serving. Enjoy!
- Lou Malnati’s Chicago Thin Crust Cheese Pizza – Crust (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Water, Oil- Corn Oil And Olive Oil, Yeast), Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, And Enzymes), Tomato Sauce (Fresh Vine-ripened Tomatoes, Tomato Puree, Salt, Citric Acid), Butter (Cream, Natural Flavorings), Romano Cheese (Pasteurized Part-skim Cow’s Milk, And Or Pasteurized Part-skim Sheep’s Milk, Salt Enzymes, Powdered Cellulose, (Anti-caking Agent) Natamycin (Natural Mold Inhibitor)), Oregano.
Contains: Wheat And Milk
- Lou Malnati’s Chicago Thin Crust Pepperoni Pizza – Crust (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Water, Oil- Corn Oil And Olive Oil, Yeast), Tomato Sauce (Fresh Vine-ripened Tomatoes, Tomato Puree, Salt, Citric Acid), Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, And Enzymes), Pepperoni (Pork, Beef, Salt, Spices, Dextrose, Lactic Acid, Starter Culture, Oleoresin Of Paprika, Flavorings, Sodium Nitrite, Bha, Bht, Citric Acid), Butter (Cream, Natural Flavorings), Romano Cheese (Pasteurized Part-skim Cow’s Milk, And Or Pasteurized Part-skim Sheep’s Milk, Salt Enzymes, Powdered Cellulose, (Anti-caking Agent) Natamycin (Natural Mold Inhibitor)), Oregano.
Contains: Wheat And Milk
- Lou Malnati’s Chicago Thin Crust Sausage Pizza – Crust (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Water, Oil- Corn Oil And Olive Oil, Yeast), Tomato Sauce (Fresh Vine-ripened Tomatoes, Tomato Puree, Salt, Citric Acid), Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, And Enzymes), Sausage (Pork, Salt, Spice, Garlic Powder), Butter (Cream, Natural Flavorings), Romano Cheese (Pasteurized Part-skim Cow’s Milk, And Or Pasteurized Part-skim Sheep’s Milk, Salt Enzymes, Powdered Cellulose, (Anti-caking Agent) Natamycin (Natural Mold Inhibitor)), Oregano.
Contains: Wheat And Milk
Chicago's King of Deep Dish Pizza
Chicago's King of Deep Dish Pizza
Considered the Royal Family of Chicago-style pizza, Lou Malnati’s history is as rich as its pizza is in flavor. Lou began making deep-dish pizza with his father Rudy in the 1940s, taking that pie-making knowledge and experience to eventually open his own pizzeria in 1971. It’s been a Chicago icon ever since, with a whopping 36 locations now in operation today and countless devotees across state borders.
The epitome of classic Chicago Deep Dish, or “pie,” as locals call it, the Malnati family uses only the freshest and finest ingredients available. The secret recipe for the flaky, buttery crust and exclusive sausage blend is amazing. The tomato sauce is made from the finest, vine ripened plum tomatoes and each pie is loaded with thick slices of mozzarella. But the real key to Malnati’s amazing pie? According to Rick Malnati it’s in the water; he swears that Lake Michigan H2O adds the kind of magic touch that only Malnati’s can dish out. Whatever the secrets of unparalleled taste are, we’re completely hooked.
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