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Deep Dish Delivery?

Deep Dish Delivery?
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  • Deep Dish Delivery?

    Post #1 - December 17th, 2008, 4:57 pm
    Post #1 - December 17th, 2008, 4:57 pm Post #1 - December 17th, 2008, 4:57 pm
    I don't want to leave the house tonight and we are talking about ordering some pizza. We usually go thin crust or pan, and I have never ordered deep dish for home delivery. What are the best options that will deliver to Pilsen? The Lawndale location of Lou Malnati's looks like they will deliver here. Any thoughts or tips?
  • Post #2 - December 17th, 2008, 5:04 pm
    Post #2 - December 17th, 2008, 5:04 pm Post #2 - December 17th, 2008, 5:04 pm
    i might get lambasted for this but i would go with lou's deep dish sausage with the butter crust. heck, it tastes great even without the butter crust. i would add mushrooms also, but if you prefer something else go ahead. if you are into pepperoni their pepperoni pies aren't bad but i usually go with the sausage. i prefer the patty (its a hand formed patty) to the pieces. definetely a hearty meal. do not get if you are dieting. 8)
  • Post #3 - December 17th, 2008, 5:07 pm
    Post #3 - December 17th, 2008, 5:07 pm Post #3 - December 17th, 2008, 5:07 pm
    Yeah, I actually usually just get cheese/margherita pizzas, but I worry that a cheese deep dish might be too bland. I am not averse to sausage, but the patty sounds pretty intense. Does Lou's offer a choice between pieces and patty? And what's up with the butter crust?
  • Post #4 - December 17th, 2008, 5:10 pm
    Post #4 - December 17th, 2008, 5:10 pm Post #4 - December 17th, 2008, 5:10 pm
    absolutely. if the patty sounds intense definetely go with the pieces; you will probably like it better. i think the butter crust is when they brush extra butter on the dough before cooking? its 75 cents extra but the pie is still great without it if you don't want to go with it.
  • Post #5 - December 17th, 2008, 5:37 pm
    Post #5 - December 17th, 2008, 5:37 pm Post #5 - December 17th, 2008, 5:37 pm
    FWIW, I generally like things with a butter taste. I tried the butter crust at Lou's and decided I like the regular crust better.
  • Post #6 - December 17th, 2008, 7:00 pm
    Post #6 - December 17th, 2008, 7:00 pm Post #6 - December 17th, 2008, 7:00 pm
    wherever you order, definitely ask for the pizza uncut... deep-dish travels much better that way. many places will deliver uncut anyway (or ask on the phone).
  • Post #7 - December 18th, 2008, 9:12 pm
    Post #7 - December 18th, 2008, 9:12 pm Post #7 - December 18th, 2008, 9:12 pm
    So we did go with Malnati's in Lawndale and ordered a medium regular (not butter) crust deep dish pie with crumbled sausage, and half green peppers and mushrooms. It took about an hour and a half to show up, arrived somewhat lukewarm with peppers and mushrooms on the whole thing and the sausage disc, not crumbled. The bottom crust was soggy, but the outer crust was delicious and the sausage patty was less intense than I had imagined. The pizza was enjoyable, but I was pretty frustrated considering the clarity and specificity of my order, the $25 price (including tax, delivery and tip) and how long we waited (they said an hour when we ordered).
  • Post #8 - December 18th, 2008, 10:58 pm
    Post #8 - December 18th, 2008, 10:58 pm Post #8 - December 18th, 2008, 10:58 pm
    I've found that the key with Lou's carryout or delivery is to order it well-done to keep it from getting soggy. It's doesn't get overcooked and the crust retains that nice crunch.
  • Post #9 - December 19th, 2008, 5:14 pm
    Post #9 - December 19th, 2008, 5:14 pm Post #9 - December 19th, 2008, 5:14 pm
    No matter where I order deep dish from for carryout or delivery (Lou Malnati's, Gino's East, Pequod, etc) I always ask for it UNCUT. It has nothing to do with how hot it will be when it arrives (Malnati's Highland Park is consistantly piping hot when it comes), but for the fact that I want the crust crispy. So I heat up my oven and put the pizza in for about 10 minutes (325 degrees is good) on a pizza pan or cookie sheet and you're set. Plus you can cut it however you want. Even leave part of it uncut for later. :)
  • Post #10 - December 20th, 2008, 1:46 am
    Post #10 - December 20th, 2008, 1:46 am Post #10 - December 20th, 2008, 1:46 am
    Ram4 wrote:I heat up my oven and put the pizza in for about 10 minutes (325 degrees is good) on a pizza pan or cookie sheet and you're set.

    Second that. If you can wait a few more minutes after waiting an hour or so for it to be delivered, a little time in the oven will solve any sogginess. We live a quick drive away from the Libertyville Malnati's, so sometimes we save time by going to pick it up.

    When we do have pizza delivered (thick = Malnati's, thin = Rosati's), just for fun, we always treat the delivery guy like a superhero: "Pizza Man, thank goodness you've come!" (Yes, we tip him too.)
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #11 - December 23rd, 2008, 1:10 pm
    Post #11 - December 23rd, 2008, 1:10 pm Post #11 - December 23rd, 2008, 1:10 pm
    Katie wrote:
    Ram4 wrote:I heat up my oven and put the pizza in for about 10 minutes (325 degrees is good) on a pizza pan or cookie sheet and you're set.

    Second that. If you can wait a few more minutes after waiting an hour or so for it to be delivered, a little time in the oven will solve any sogginess. We live a quick drive away from the Libertyville Malnati's, so sometimes we save time by going to pick it up.

    When we do have pizza delivered (thick = Malnati's, thin = Rosati's), just for fun, we always treat the delivery guy like a superhero: "Pizza Man, thank goodness you've come!" (Yes, we tip him too.)
    :lol: That's my style of humor. They always look at you like you are a little goofy, but it's fun. One day I want to freak them out by putting a chunk of dry ice in water to create a lot of fog, and use my theremin to make spooky 1950's sci-fi sounds. Then have someone else answer the door like Dracula, "Welcome pizza man. Please. Come in, won't you?" :twisted:
  • Post #12 - December 23rd, 2008, 1:33 pm
    Post #12 - December 23rd, 2008, 1:33 pm Post #12 - December 23rd, 2008, 1:33 pm
    jeanpoutine--

    Next time you order a LM deep-dish delivery, this might help a bit with the sogginess/duration issue, assuming you're still in Pilsen:

    "Lou Malnati's South Loop Location is Now Open!
    Lou Malnati's has opened its newest full service restaurant at 805 S. State Street in the South Loop. This store offers carry out, delivery and dine in service of all of your Lou's favorites! For those of you already clearing a space in your speed dial their phone number is 312-786-1000!"
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #13 - December 23rd, 2008, 6:40 pm
    Post #13 - December 23rd, 2008, 6:40 pm Post #13 - December 23rd, 2008, 6:40 pm
    I drove by the South Loop location and didn't realize they had opened one there. this was on Monday night. I look forward to ordering from there often.
  • Post #14 - December 24th, 2008, 11:13 pm
    Post #14 - December 24th, 2008, 11:13 pm Post #14 - December 24th, 2008, 11:13 pm
    It's over now, my 15 seconds of fame, but I was thrilled (blush) to have our Pizza Man saying make the header of the website for a while.

    We will keep treating Pizza Man like the superhero that he is.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

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