More Than Frequently Asked Questions

"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 location.  

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

           

          It is not a secret that Friday (especially) & Saturday nights are our most busy nights.  We currently have 7 pizza ovens (we just added a new one in our back kitchen) and 4 sets of hard working human hands that are stretching and preparing each individual piece of dough in the order that they are received.  When we are at capacity, these 3 amazing Chefs are working NON-STOP making pizzas for 176 persons, one by one (not including our take-out orders).  Even if these guys were super humans and could make enough pizzas in record time, there are only a certain amount of pizzas that will fit in the ovens at one given time.  After your order is placed, the ticket is placed in a queue and unfortunately on Friday nights, sometimes it may take up to 30 minutes for your order to make it through this queue before it starts being made, hence a 45 minute wait after placing your order.  

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

"WHY DON'T YOU ANSWER THE PHONE ON FRIDAY NIGHTS"?

           

          See above...

 

 

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

           

          It's just one of those old Italian traditions that we decided to keep in our lives.  

 

 

"WHY CAN'T YOU GET 1/2 SPECIAL PIES"?

           

          Chefs rules.  Our specialty pies have ingredients on them that take a little more time to add on than your typical pie toppings.  Making pizzas with these ingredients on only 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 also sell wine by the full and half bottle from local winery Old York Cellars.

"CAN MY PIE BE COOKED WELL DONE BUT NOT BURNT"?

         No... No it cannot.  We cook all of our pies to have a crispy bottom with slight charring on the edges.  If you order your pie 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 whatsoever, please order your pie to be cooked LITE.  

                        This information is also printed on both Dine-In & Take-Out menus

"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.

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