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Specs are compiled from manufacturer listings and verified buyer reviews and can change over time — please confirm the key details on the product page before buying.
You want the real thing — a deep dish with that flaky, buttery crust, chunky tomato sauce, and layers of cheese that pull apart in strings. The problem is that shipping a frozen pizza across the country is a gamble on taste, texture, and temperature. This guide compares two heavyweight names: the six-pie bundle from the neighborhood institution that opened in 1971 and the triple-pack from the downtown original, so you know which box to put in your cart.
I’m Mohammad Maruf — the founder and writer behind WellFizz. This guide is built by comparing the manufacturers’ published specifications and the patterns across verified customer reviews, so you get each pick’s real strengths and trade-offs instead of marketing spin.
Both ship frozen on dry ice and bake straight from the freezer, but differences in crust style, meat quality, and portion size decide which one lands on your table. Here is the straight-up comparison of the chicago deep dish pizza shipped options worth your money.
Quick Picks
- Lou Malnati’s Chicago Deep Dish Pizza — Best Overall
- The Original Gino’s East of Chicago Deep Dish 3 — Meat Lover’s Pick
How To Choose The Best Chicago Deep Dish Pizza Shipped
Frozen deep dish is not the same as a thin-crust frozen pizza. The height, the layering (cheese on the bottom, sauce on top), and the thick buttery crust all demand a specific thaw-and-bake routine. Most shipping disappointments come from a wrong baking method or a crust that turns into a soggy biscuit. Here is what to watch for before you click buy.
Crust texture is the deciding factor
The two big Chicago camps are a flaky, buttery crust (like Lou Malnati’s) and a firmer, denser, almost pie-like crust (like Gino’s East). If you want something that reheats with a crunch in a toaster oven or on a grill, a flaky crust holds up better. If you prefer a firmer base that tastes closer to what you would get in a downtown pizzeria, the denser crust wins.
Portion math matters more than you think
A 9-inch deep dish is a hefty single serving for most people — two if you are having a salad on the side. A three-pack means three dinners; a six-pack gives you a full week’s worth plus a box to share. Factor in how many mouths you feed before comparing price per pie.
Quick Comparison
In‑Depth Reviews
1. Lou Malnati’s Chicago Deep Dish Pizza
Hand-crafted pies from the Pizzeria that defined Chicago’s buttery crust.
This is the box to reach for when you want a taste of the real pizzeria experience — a flaky, buttery crust that shatters slightly when you bite, layered with a thick blanket of Wisconsin mozzarella and vine-ripened tomatoes. Lou Malnati’s has been making these from scratch since 1971, and The package arrives in the signature Lou Malnati’s box, which buyers report makes it a natural gift for a homesick Chicago friend.
Unlike the doughier crust you find at some other legendary spots, this one bakes to a crisp-yet-tender base that reheats beautifully. One reviewer who cooked it frozen at 425°F for 45 minutes — straight from the freezer, no thawing — called it excellent and said they would buy it again. Another buyer who tried thawing it first ended up with a disappointing result, confirming that you must bake these from frozen to get the right texture.
Why it stands out
- Signature flaky, buttery crust that owners mention bakes to restaurant-quality when cooked frozen.
- Mixed variety of cheese and sausage suits different tastes in one order.
One thing to know
- Must be baked from frozen at 425°F for about 45 minutes — thawing will ruin the texture.
Watch the oven step: Do not thaw it — the only way to get the flaky crust right is straight-from-freezer baking at 425°F for 45 minutes.
2. The Original Gino’s East of Chicago Deep Dish 3 Pack (Meaty Legend)
A three-pack loaded with four meats for the craving that a single topping cannot solve.
If your deep dish must be a meat explosion — Canadian bacon, bacon, sausage, and pepperoni — this is the box. Each 9-inch pizza weighs in at 2 pounds, so the three-pack totals a full 6 lbs of pizza. The crust is denser and more like a pie crust than Lou Malnati’s flaky style, which some reviewers love and some called out as needing improvement.
Shipping is handled with dry ice, and customers note impressive logistics — one reviewer in Oregon said it “arrived frozen in 100°F heat” and that the BBQ reheated perfectly, with a crunchy crust, gooey cheese, and abundant crumbly Italian sausage. However, not everyone was convinced: one buyer gave it one star, calling the meat quality terrible and the pepperoni worse than grocery store pepperoni, and noting that at about per pie, the value feels steep for a personal-size pizza.
Compared to the six-pie Lou Malnati’s above, you get half the number of pizzas and a denser, less buttery crust. The trade-off is you get a more aggressive meat blend and a firmer base that some Chicago purists recognize from the original downtown location.
Best for bold flavor seekers: The four-meat lineup delivers a hearty, protein-heavy slice that stands up to the dense crust.
Reach for this if: You want a true four-meat deep dish with a firm, pie-like crust and you are ordering for one or two dinners — not a crowd.
The honest catch: The meat quality drew mixed reviews, and the dense crust is not for everyone — a few buyers found it more like a pie crust than a pizza crust.
Understanding the Specs
Crust Type
This is the biggest difference between shipped deep dish brands. A “flaky buttery crust” (like Lou Malnati’s) uses a high-fat dough that bakes into a crisp, shattering base — think of a pie crust crossed with a biscuit. A “dense” or “pie-like” crust (like Gino’s East) is firmer, chewier, and holds up longer under heavy toppings. The right choice depends on whether you prefer a light, butter-forward bite or a sturdy, traditional base.
Baking Method — Frozen vs. Thawed
Every frozen deep dish maker tells you to bake the pizza directly from frozen — never thaw it in the fridge overnight. When you thaw a deep dish, the high-moisture sauce and cheese saturate the thick crust before it reaches oven temperature, and you end up with a soggy center. Baked straight from the freezer at around 425°F for about 45 minutes, the crust has time to crisp before the cheese melts.
FAQ
How long does it take to bake a frozen Chicago deep dish pizza?
Can I cook a shipped deep dish pizza in an air fryer or toaster oven?
Which shipped deep dish has the best crust: Lou Malnati’s or Gino’s East?
How many people does a 9-inch deep dish feed?
Does the pizza stay frozen during shipping?
Can I freeze a deep dish pizza that I do not cook right away?
Is Lou Malnati’s or Gino’s East closer to what you get in a Chicago restaurant?
Can I buy a single shipped deep dish pizza, or do they only come in packs?
What is the best way to reheat leftover deep dish pizza?
Final Thoughts: The Verdict
For most buyers, the best chicago deep dish pizza shipped is the Lou Malnati’s Chicago Deep Dish Pizza because it delivers the signature buttery, flaky crust. If you prefer a denser, meat-heavy pie with a firm crust and you are ordering for fewer meals, grab the Gino’s East 3-Pack (Meaty Legend). And if you want the convenience of a larger count in a single order, the six-pie Lou Malnati’s is the clear winner on value and consistency.
How We Picked
We do not accept paid placement. Every pick is matched to a real buyer and a real use-case; we do not hands-on test units.
Sources & Methodology
Specifications: manufacturer listings and product documentation. Review insights: verified customer reviews, as of July 2026. Pricing: not shown on this page (it changes often); check the current price via the retailer link.
As an Amazon Associate, WellFizz earns from qualifying purchases. This does not affect which products we feature.
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Mo Maruf
I created WellFizz to bridge the gap between vague wellness advice and actionable solutions. My mission is simple: to decode the research and give you practical tools you can actually use.
Beyond the data, I am a passionate traveler. I believe that stepping away from the screen to explore new environments is essential for mental clarity and physical vitality.