Inquiry-only pizza catalogue with clear sizing, dough weights, and deck prices.

When a customer calls or inquires about pizza for four people versus forty, we match pan sizes to real appetite instead of pushing oversized bundles. Our ten-inch thin crust starts at 7.44 USD and yields six slices for one or two diners. The twelve-inch medium serves two or three. The fourteen-inch large feeds three or four. The sixteen-inch extra large feeds five. For sports teams, school clubs, and factory lunches, our full sheet pan pizza delivers thirty-two square cuts at 21.69 USD.

Dough style changes baking physics. Thin tavern crust rolls out lean, baking crisp in ten to twelve minutes with a blistered golden edge. Thick Sicilian deck dough proofs directly in heavy steel sheet pans brushed with olive oil, developing open interior bubbles and a two-inch caramelized cheese border over eighteen to twenty-four minutes.

Customers ask why stone deck ovens take ten to thirty minutes when chain pizza apps promise delivery in fifteen. A chain uses par-cooked frozen dough pushed through a motorized belt in four minutes. The result is pale, doughy wheat that wilts within ten minutes in a box. Original Gino's Pizza stretches raw, cold-fermented dough to order. We bake on stone deck slabs at 550 degrees until the water vapor escapes and the crust develops real structural rigidity.

If you need twenty pizzas at 6:00 PM on a Friday, submit your inquiry early in the afternoon. That gives our dough crew time to stage proofed pans and guarantees your pies hit the deck precisely on schedule without fighting walk-in tickets.

Tell our Monroe Street crew what you want to eat. Quotes range between 7.44 and 21.69 USD per pizza. We confirm turnaround timing, deck availability, and pickup instructions immediately during open counter hours.