Pizza Individuelle Pizza Hut

[Fonda Stacer]

Nowyou can get our original, legendary pizza shipped straight to your home - in Cheese, Sausage, Pepperoni, the Original Numero Uno or the new Spinoccoli in 10-inch deep dish sizes. We carefully freeze and ship anywhere in the U.S.

It all began when Ike Sewell imagined a pizza unlike any other. Fresh dough with a tall edge, topped with homemade sauce and more cheese than you could believe. People have been lining up ever since.

*Our Gluten-Free pizza crust is made off-site in a gluten-free kitchen, however, they are topped and cooked alongside all products in our kitchens. Pieology does not recommend our gluten-free pizzas for guests with celiac disease. Guests with gluten sensitivities should also exercise caution and judgment when ordering our gluten-free pizzas.

By signing up, you agree to receive updates, offers, and other promotional communications via text and email. You may opt-out at any time. Recurring automated marketing messages may be sent to you via text and/or email. Consent is not a condition for purchase. Standard messaging and data rates may apply. View Privacy Policy & Terms of Use.

Pepperoni Pizza Ingredients: Cheeses (Low Moisture Part Skim Mozzarella Cheese [part Skim Milk, Cheese Cultures, Salt, Enzymes], Cheddar Cheese [milk Cheese Cultures, Salt, Enzymes, Annatto color]), Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Pepperoni (Pork, Salt, Water, Dextrose, Spices, Lactic Acid Starter Culture, Sodium Ascorbate, Oleoresin of Paprika, Flavoring, Citric Acid, Garlic Powder, Sodium Nitrite), Tomato Paste, Vegetable Oil (Soybean and/or Canola Oil), Palm Oil, Contains 2% or Less of: Nonfat Milk, Sugar, Salt, Yeast, Modified Food Starch, Spice, Maltodextrin, Dried Garlic, Natural Flavor, Hydrolyzed Soy and Corn Protein, Paprika, Dried Onion, Wheat Starch, L-cysteine Hydrochloride, Ammonium Sulfate, Defatted Soy Flour, Annatto (Color), Soy Lecithin. Four-cheese Pizza Ingredients: Cheeses (Low Moisture Part Skim Mozzarella and Parmesan Cheeses [part Skim Milk, Cheese Cultures, Salt, Enzymes], Cheddar Cheese [milk, Cheese Cultures, Salt, Enzymes, Annatto (Color)], Provolone Cheese (Milk, Cheese Cultures, Salt, Enzymes]), Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Tomato Paste, Vegetable Oil (Soybean and/or Canola Oil), Palm Oil, Contains 2% or Less of: Nonfat Milk, Sugar, Salt, Yeast, Modified Food Starch, Spice, Maltodextrin, Dried Garlic, Natural Flavor, Hydrolyzed Soy and Corn Protein, Paprika, Dried Onion, Wheat Starch, L-cysteine Hydrochloride, Ammonium Sulfate, Defatted Soy Flour, Annatto (Color), Soy Lecithin.

Cooking Instructions: Keep pizza frozen prior to baking. Do not eat pizza without cooking. Remove pizza from box, overwrap & cardboard. Pizza is done when cheese is melted & crust bottom is golden brown. Refrigerate or discard any unused portion. Due to oven variances, cooking times may require adjustment. Best results when one pizza is baked at a time. 1. Preheat conventional oven to 425F. 2. Remove film overwrap and cardboard and place frozen pizza on middle rack. 3. Bake for 10-12 minutes. Let pizza cool for 3 minutes. This product was produced with gluten free ingredients in a certified gluten-free facility or a fully segregated gluten-free room. In order to prevent gluten contamination, please handle and prepare accordingly.

My autistic son loves the cheese pizza, he only eats the cheese ones and not the pepperoni. How can I get my 9 year old these cheese pizzas without the pepperoni ? If not an option its ok but its dang great pizza for the price !!!

They used to stock these deep dish pizzas at our Costco in Calgary (Balzac location) until they replaced them with a crappy thin crust variety of the same brand. The replacements come only with microwave directions and don't come close to the quality or tastiness of the deep dish individual pizzas. These were a staple in our household and I wish they would carry them again!

I just went today to get theses pizzas 5 1/2 months pregnant I WANTED them. But nope same not here in Hamilton Ontario either just the thin crust shity ones. Well I've never tried them. But have no interest.

I used to live in AB and shopped at the same Balzac location mentioned above. There was never a trip to Costco that a box if not two of said pizzas made it into my cart. Living in NL now and was quite disappointed that they were no longer available. Where can we get them!!!!!

I was determined not to fail this time. My last attempt at deep-dish wasn't an absolute failure, but it was close. It was too soggy and messy , and had none of the glorious qualities that my favorite Chicago pizzeria, Pequods , displayed. I theorized about all kinds reasons for the failure, thinking it had something to do with the crust. Then I just gave up and asked you all to help me. Ended up I was way off. As a commenter rightly pointed out, Pequods isn't actually deep-dish: "Pequod's is really more of a pan pizza (thick crust on the bottom) with the ingredients in reverse on top like a deep dish." Say what?

Then came this video starring Hillary from Chew On That . She interviewed a very large gentlemen at Lou Malnati's where he says "Actually deep-dish pizza has a fairly thin bottom, it's just a high crust."

After I realized my mistake things started to make sense. While I had been searching after a flaky and relatively thick crust, deep dish should actually have a thin and sturdy bottom so it can hold up all those ingredients. So it was back to zero and determined to figure out what exactly deep-dish should be. It was kind of sad, because I had to let Pequods go. I will return, oh yes I will. But for now I turned my sights to this Chicago classic to see if I could at least nail this one down.

I don't love deep-dish with anywhere near the same kind of fervor as New York style, but I am fascinated by it. While New York style needs a mad hot industrial oven to attain perfection, deep-dish just needs a standard one. I've found ways to cheat to get New York style, but I should be able to make a deep-dish pie at home that could equal or surpass anything I find in a restaurant.

All I needed was a recipe. Luckily, commenters recommended one person over and over again. Peter Reinhart wrote a book called American Pie and had a very detailed recipe for deep-dish and it seemed to address many of the issues I had with it.

Instead of using a cast iron skillet, he recommended a cake pan, which I found completely ludicrous at first. It was much smaller than my cast iron skillet, at about 8 1/12 inches wide. But Abby said that cake pans tend to all be the same. So I guess this makes sense. It certainly works and I think it conducts heat faster, allowing for a better, crispier crust.

Once the dough is dropped on top, it is pricked with a fork all over, much like a pie. And then the crust is par-baked for about five minutes until set. Only then is the cheese and sauce added. This would hopefully address my issue of the droopy pizza.

The last thing you can say about this pizza is that it is droppy. It was firm and crunchy and remarkably good. I wish it had a little more give, and I probably didn't put near enough ingredients on. But, in the end, I have to say I was really impressed with this.

3a8082e126