only had the thin crust pepperoni so far but was very good
Holly Springs, MS
Beyond my expectations! Toppings are fresh and peppers were perfect.sausage complete the 🍕.I will definitely order more.don't take my word.please try you will feel the same.
Always terrific!!!!!! First time ordering the deep dish from Bartolini’s....totally awesome! I’m from Chicago and live in Utah.....need my pizza fix..the thin crust sausage and shroom is to die for. Highly recommended!!!!!!!!!!!!
San Diego, CA
Thin crust meatball was great but could have used more sauce and less meatball. It was too much meatball for a thin crust pizza. The Chicago style pizza was great but also could have used more sauce.
Rapid City, SD
I can see why restaurants are having a hard time. I cannot believe I can get such quality pizza shipped. Quality cheese, sauce and toppings, with a deep dish crust baked at home as good as or better than any that I have eaten at a Chicago restaurant. Even accounting for shipping, this is value priced pizza for a superb product!
I've ordered from this restaurant several times. The pizzas are just outstanding. These guys definitely know how to make a great pizza! The Chicago deep dish pizzas can't be beat no matter what type of pizza you prefer. Take my word for it!
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Pizzas can be stored in your refrigerator for 2-3 days after arrival, or can be frozen for up to 2 months. If frozen, be sure to move pizza to the refrigerator the day before baking, so it can defrost fully overnight.
Thaw your pizza overnight in the refrigerator. Preheat oven to 400°F. Remove all packaging and place the pizza on a cookie sheet or Pizza Stone.
DEEP DISH Bake fully thawed pizza about 35-40 minutes, or until the crust is a nice golden brown and pizza is hot throughout.
THIN CRUST Bake fully thawed pizza about 12-14 minutes, or until the cheese is a nice golden brown and pizza is hot throughout.