2 Lou Malnati’s Thin Crust Pizzas + 1 Deep Dish Pizza

Chicago’s two-pizza argument settled in one box: two Lou Malnati’s thin crust pies – crisp, buttery, tavern-style, cut in squares with edge-to-edge Wisconsin cheese – alongside one deep dish, the flaky-cornmeal-crust pan pie that Lou brought from Pizzeria Uno to Lincolnwood in 1971. The city has been divided on this since before you were born; now you can have both.

MORE DETAILS

This package serves 4-6 people and includes

• 2 Lou Malnati’s Thin Crust Pizzas, your choice
• 1 Lou Malnati’s Deep Dish Pizza, your choice
• Each pizza measures 11″ and serves 1-2 people

Pizza Combos Include:

• 2 Thin Cheese + 1 Deep Dish Cheese
• 2 Thin Sausage + 1 Deep Dish Sausage
• 2 Thin Pepperoni + 1 Deep Dish Pepperoni
• 2 Thin Pepperoni + 1 Deep Dish Sausage
• 1 Thin Sausage + 1 Thin Pepperoni + 1 Deep Dish Pepperoni
• 1 Thin Sausage + 1 Thin Pepperoni + 1 Deep Dish Sausage
• 1 Thin Cheese + 1 Thin Pepperoni + 1 Deep Dish Sausage
• 1 Thin Cheese + 1 Thin Pepperoni + 1 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.

INSTRUCTIONS / STORAGE

Shipping to Alaska & Hawaii:

• An additional shipping fee of $30 per package applies to all Alaska, and Hawaii orders

• 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!

Ingredients

• 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