4 Lou Malnati's Thin Crust Pizzas
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Four Lou Malnati’s thin crust pizzas, tavern-style: crisp and buttery, square-cut, with toppings running edge to edge under a layer of melted Wisconsin cheese. The Malnati family has been making Chicago pizza since Lou and Jean opened in Lincolnwood on March 17, 1971 — the thin crust is the other Chicago tradition, and Lou’s version is the city’s standard.
This package serves 4-8 people and includes your choice of 4 Lou Malnati’s Thin Crust Pizzas
- Each pizza measures 11" and serves 1-2 people
Pizza Combos Include:
- 4 Thin Cheese
- 4 Thin Sausage
- 4 Thin Pepperoni
- 2 Thin Cheese + 2 Thin Pepperoni
- 2 Thin Cheese + 2 Thin Sausage
- 1 Thin Cheese + 1 Thin Sausage + 2 Thin Pepperoni
- 1 Thin Cheese + 2 Thin Sausage + 1 Thin Pepperoni
- 2 Thin Sausage + 2 Thin 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
- Preheat oven to 425 degrees.
- Carefully remove the pizza from the pan and place it on the middle oven rack.
- 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.
- Let the pizza cool a smidge. Serve and enjoy!
- Microwave cooking is not recommended.
- 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.
