Chicago's deep dish, made kosher
Kosher take & bake deep dish pizza
Our signature crust and secret-spice sauce, ready for your oven. Every ingredient is hechshered, and every pizza is made in B'nai Tikvah's kosher kitchen.
- Order by Tuesday at 2pm
- Pick up Wednesday, 4pm to 6pm
- B'nai Tikvah, Deerfield, IL
Our signature deep dish pizza
Every pizza is 14 inches, serves 4 adults, and comes uncut. Choose take & bake, frozen, or fully cooked.
Refrigerated and par-baked. Finish it in a 400°F oven for a fresh, out-of-the-oven deep dish.
Available while supplies last.
Limited availability. Fully baked, then heated at home for 5 to 8 minutes in a 400°F oven to crisp up the crust.
Prices don't include tax: 2.25% grocery tax on take & bake and frozen pizzas, 10.25% sales tax on fully cooked pizzas.
*Our kitchen uses wheat and other ingredients with gluten. We take steps to reduce cross-contamination, but we can't guarantee any item is 100% gluten-free, and we don't recommend our gluten-free pizza for guests with celiac disease.
The take & bake secret
Our signature crust gets its golden crunch only when it's baked fresh at home. That's why our take & bake pizzas come refrigerated and par-baked, ready for your oven.
Our Chicago-style sauce has a secret blend of aromatic spices, and the mozzarella is Galbani's kosher Italian mozzarella.
How ordering works
Order by Tuesday at 2pm to pick up on Wednesday between 4pm and 6pm.
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Tuesday, 2pm
Send your order
Fill out the order form before 2pm. Orders that come in later are ready the following Wednesday.
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Tuesday, 11pm
Pay your invoice
Once your order is processed, we email you an invoice with online payment options. Invoices must be paid by 11pm for Wednesday pickup.
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Wednesday, 4–6pm
Pick it up
Your pizza will be ready by the main entrance of B'nai Tikvah. You can stay in your car and ask for your pizza in the pickup line.
My Pi's recipe, made kosher
Chicago's world-famous deep dish, reimagined with kosher ingredients.
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A dough recipe from the 1950s
My Pi's deep dish dough recipe was developed in the 1950s by owner Rich Aronson's father, a fifth-generation baker. It's made fresh daily and timed so the third proofing of the dough happens in the oven, for a fresh yeast taste and a tender, crisp crust.
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All kosher ingredients
All ingredients are hechshered, and the pizzas are prepared in B'nai Tikvah's kosher kitchen. The kosher mozzarella comes from Galbani, which was founded in Italy in 1882.
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A secret-spice sauce
Made from vine-ripened San Marzano style tomatoes from California and a secret blend of herbs and spices, with a bright tomato taste and a touch of sweetness.
Cooking instructions
Take & bake pizzas are refrigerated when you get them. If you're cooking them in the next few days, keep them in the refrigerator. If not, freeze them for up to 6 months. They're best within 90 days.
- Oven temperature
- 400°F
- Bake time, large pizza
- 25–35 min
- Preheat your oven to 400°F.
Take the pizza out of all its packaging.
- Set it on the middle rack.
Use a metal sheet pan or a pizza stone.
- Bake for 25 to 35 minutes.
After 25 minutes, check every 5 minutes until it's done the way you like it. Veggie pizzas and pizzas with several toppings take longer. In a slow oven it can take up to 45 minutes.
- Oven temperature
- 400°F
- Total time, about
- 45–60 min
- Better method: preheat to 400°F.
Take the frozen pizza out of all its packaging and set it on a metal sheet pan or pizza stone.
- Bake 15 minutes, then rest 5.
Take the pizza out and let it stand on the counter for 5 minutes.
- Bake again for 25 to 35 minutes.
Check after 25 minutes, then every 5 minutes. This method evens out differences between ovens and works best when you're baking more than one pizza.
Frozen pizzas: cook within 6 months for best quality.
Simple method: Put the frozen pizza in a cold oven, then turn it on to 400°F. Bake 35 to 45 minutes, checking every 5 minutes after the first 30. A slow oven can take up to 55 minutes.
- Oven temperature
- 400°F
- Heat time
- 5–8 min
- Heat for 5 to 8 minutes at 400°F.
Fully cooked pizzas are already baked. A few minutes in the oven crisps up the crust and brings the pizza to piping hot.
About your pan: Use a metal pan that conducts heat well. Sheet pans made for cookies don't work: they're designed to keep cookies from browning too much, so they don't conduct enough heat to cook a pizza. If you don't have a good pan or stone, put the pizza right on the oven rack.
About Chai Pi by My Pi
Chai Pi pizza is a version of My Pi's pizza, made with all kosher ingredients and prepared in a synagogue kitchen.
Finishing the perfect pie is a variety of toppings and customization, so you can get authentic Chicago deep dish taste just the way you like it.
- Secret spices
- Signature crust
- Kosher Chicago tradition
- Secret spices
- Signature crust
- Kosher Chicago tradition
Plan your pizza night
Order by Tuesday at 2pm, then pick up Wednesday between 4pm and 6pm at B'nai Tikvah, 1558 Wilmot, Deerfield, IL 60015.