Anyone ever have New York pizza shipped to them

I know people that have done it with Chicago pizza and it seems to work well. The question is if it's worth the expense.

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I know people that have done it with Chicago pizza and it seems to work well. The question is if it's worth the expense.

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It is expensive, and it wouldn’t be a regular thing, but just an occasional treat if it’s good heated up?

I’ve ordered Di Fara’s off of Goldbelly before. Expensive but quality is good.

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I’ve done it with Giodarno’s before. Think it was around $100 for two including 2 day shipping. I thought it was worth it for a special occasion/treat.

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Thanks for the info

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I’ve ordered Di Fara’s off of Goldbelly before. Expensive but quality is good

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Thanks Gyno. You are the second poster to recommend Goldbelly

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You can get two Lou malnati’s pizzas shipped for $67. That’s about $20 a pizza and $20 for shipping. That doesn’t seem bad, although I’ve never tried it

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you can actually get 6 for about $110 shipped and they last a while in the freezer. no point in only ordering 2.

I carried a deep dish pizza from Giordano's in Chicago home (Chicago to Jackson). Tasted great.

Friend,

Unless you have a coal fired oven than can reach 1000 degrees, I doubt you would get the results you desire. Honestly, you’re probably better off getting a Domino’s Brooklyn style 3 topping for 7.99. Get it done well or extra crispy with one of the toppings being double cheese. Eat it fresh from the Dominos oven and it will probably surpass a frozen NY pizza shipped to you if you cook it in a regular oven.

DiFara is an exception because seemingly it has a coal or wood fired crust, yet we all know from visits that they use a gas stove. Still, that oven’s temp gets high enough the crust’s crispiness will be confused as a product of a superior oven style. Part of what makes it DiFara is having the old man finish your pizza by freshly cutting those huge leaves of basil. It’s the DiFara signature and without it a pizza from there just doesn’t taste like a DiFara pizza. Even when his son or daughter makes a pizza in the same space with the same ingredients in the same oven it just does not taste the same.

Chicago style junk casseroles taste the same frozen at home as they do cooked at the restaurants because they are not pizzas. They are essentially chunks of cheese and crackers with some bland red sauce. They do not require any craft or special ovens. They are as gross at home as they are in Chicago. If you want that type of casserole and live in New Orleans you might as well order from That’s Amore; its deep dish casserole is as good as any in Chicago.

Yours,
TulaneLSU

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I’ve done this with Lou malnatis. Pizza is not quite as good as getting it fresh in the restaurant, but as someone said it’s good for a special occasion.

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I've done the Lou malnatis mail order many times, and it's easily better than getting a fresh pizza from dominos, Pizza Hut, papa johns, etc.

the key is to add butter to the crust, just like the do in the restaurants. I'll give the olive oil method a shot as well.