FAQ | DeLorenzo’s Pizza

“ARE YOU THE SAME DELORENZO’S AS….” (Robbinsville? Yardley? Levittown)?

We are ALL blood related relatives keeping our traditions alive in our own ways. We are however NOT affiliated with any other DeLorenzo ‘s Pizza location .

“WHY DOES IT TAKE SO LONG TO GET A PIE ON A FRIDAY/SATURDAY NIGHT”?

It is not a secret that Friday ( specially ) & Saturday nights are our most interfering nights. We presently have 7 pizza ovens ( we equitable added a new one in our back kitchen ) and 4 sets of hard working human hands that are stretching and preparing each individual slice of boodle in the order that they are received. When we are at capacity, these 3 amazing Chefs are working NON-STOP making pizza for 176 persons, one by one ( not including our take-out orders ). even if these guys were extremely humans and could make adequate pizza in record prison term, there are merely a certain sum of pizza that will fit in the ovens at one given time. After your regulate is placed, the ticket is placed in a line up and unfortunately on Friday nights, sometimes it may take up to 30 minutes for your regulate to make it through this queue before it starts being made, hence a 45 moment wait after placing your order.

This is besides the argue why we will disconnect our call line on Friday nights, in hopes that limiting our take-out orders will decrease the wait time for our guests dining in .

“WHY DO YOU CLOSE AT 2pm AND RE-OPEN AT 4”?

It ‘s just one of those erstwhile italian traditions that we decided to keep in our lives .

“WHY CAN’T YOU GET 1/2 SPECIAL PIES”?

Chefs rules. Our peculiarity pies have ingredients on them that take a short more clock time to add on than your typical pie toppings. Making pizza with these ingredients on merely 1 half of the pie can slow down the flow.

“CAN I BRING MY OWN WINE/BEER”?

YES ! We are a BYOB. Beer or Wine ONLY. We besides sell wine by the full moon and half bottle from local winery Old York Cellars.

“CAN MY PIE BE COOKED WELL DONE BUT NOT BURNT”?

This information is also printed on both No … No it can not. We cook all of our pies to have a crisp bottom with little charring on the edges. If you order your proto-indo european well DONE there will be extra amounts of charring on the crust ( which you may perceive to be ‘burnt ‘ ). If you do not like ANY charring any, please order your proto-indo european to be cooked LITE.This information is besides printed on both Dine-In & Take-Out menu.

“HOW BIG IS A SMALL? HOW BIG IS A LARGE”?

Our SMALL pies are 14 inches with 8 slices.
Our large pies are 16 inches with 10 slices.
Our GLUTEN FREE is 12 inches with 6 slices .