FAQs

1. Where is pick up located?

In the Shaw neighborhood next to Tower Grove Park (near the Grand exit on HWY 44)

2. Why is most of your inventory always sold out?

Only one pizzaiolo creates all of these pizzas (as a part-time passion to share them with others), and it’s a very labor intensive process - between the 2-3 day dough creation process, prep/bake/clean, and then cooling them down before vacuum sealing them. It’s a labour of love, but it is complex and complicated. So stock is usually low and sells out quickly.

3. Your pizzas are higher in price compared to other frozen pizzas, why is that?

Aside from the answer provided above to question #2, the sourdough process is very complicated and labor-intensive. I am trying to do something that’s never been done before in the frozen pizza industry - which is to provide pizzas of the highest quality (that you would normally have to go to an establishment to get), for you to enjoy in the convenience of your own home, and anytime that’s convenient for you.

Learn more about our ingredients & complex processes, which I go into detail about them here: https://www.freezapizza.com/more-details

4. Your gluten-free bread loaves are MUCH higher in price compared to other bread, why is that?

The sourdough process is complicated and very labor-intensive. Also the cost of gluten-free ingredients are on the higher end, and we mainly use Caputo Gluten-Free flour because it yields a product that is so close to gluten bread, but it comes at a very high cost - retailing for about 8x more than the cost of your average flour.

5. What’s all the hype about sourdough, is it really healthier?

1,000% YES. I go into more detail at the bottom of the MORE DETAILS page here: https://www.freezapizza.com/more-details

6. Do you ever offer your pizzas fresh and hot?

Not currently, but we hope to sell at a Farmer’s Market again (that will allow us to offer hot pizzas). And maybe we’ll host other pop-ups this year as well! Stay tuned for more updates.

7. Do you offer catering for events?

To inquire please send me a message on the website form or at:

tony@freezapizza.com