FAQs
Ordering
How big are the pizzas?
Around 13 inches! Most folks find a pizza comfortably feeds 1-2 adults. Eric and I usually make a salad and heat up one to share; if it's the only thing we're eating for dinner we'll heat up two and save the leftovers for lunch the next day.
How does ordering work?
It's pretty simple: put in your order and we’ll drop it off! We deliver on Wednesday/Thursday in Seattle, Fridays in West Seattle, and Monday/Tuesday on the Eastside.
On Saturdays we host pickups at our Production Kitchen in Sodo from 12pm-4pm. We usually fire up the oven and make fresh treats like country loaf, cookies, and whatever else I’m feeling available for purchase.
If you want to be the first to know when we drop pizza sign up for our email list at the bottom of this page! We holler every week to let you know what’s new, what’s about to be sold out, and try to be at least a little entertaining.
Delivery is free after $50, we charge $5 for orders less than $50. There’s no sales tax on anything except beer, wine, and merch.
I don't want to remember to order, I just want pizza to show up every week, every other week, or once a month. Is that possible?
YES. The Pizza Program is for you!
What time will you drop by?
We'll drop by sometime between 11:00am and 6:00pm--you'll be able to tell us what times work best for you when you check out and will receive an ETA the morning of your delivery via text and email. You must provide at least a 2 hour window and longer windows really help us make the routing work efficiently.
What if I'm not home during delivery?
You'll receive an ETA in the morning via text and email and another notification when your order is delivered. If you know you won't be home during delivery we sell insulated bags, just add one to your order to make sure it stays cool!
The pizza is ok outside the freezer for a few hours, but should be discarded if left at room temperature for longer than that. Do not store in the fridge or thaw before cooking, always keep this pizza frozen until you’re ready to bake.
What's the delivery area?
We deliver anywhere in Seattle as far north as 185th in Shoreline and as far south as MLK / Rainier in Renton and anywhere north of S 160th St in West Seattle / White Center / Burien / Seatac. On Mondays we deliver in Kenmore, Bothell, Woodinville, Kirkland, and Redmond, on Tuesdays we deliver in Bellevue, Mercer Island, Newcastle and Issaquah.
For customers who are flexible on delivery day we’re asking folks who live north of the ship canal to slot into Wednesdays. Thursdays are, you guessed it, for folks who live south of the ship canal. If you don’t have flexibility on your delivery day that’s ok, if you live in our Seattle delivery area we’ll make it work on either day. If you’re in West Seattle we’ll swing by on Fridays.
Giving
I really want to try this pizza but I'm broke / I know someone who needs a hand with satisfying, quick, nutritious meals.
Sometimes you're in a tough spot and just need someone to make you dinner--we've been there. If this sounds like you or someone you know send us an email and we'll make it happen.
Cooking
I have a outdoor pizza oven/baking steel/stone/cast iron pan. Should I use it?
In general, no. These are designed for cooking fresh pizza, not reheating our pizzas, and more often than not you’re going to burn the bottom of your pie.
Outdoor ovens and pizza steels are designed to mimic high heat cooking situations like a wood-fire oven and professional deck ovens. They reach high temperatures and retain a ton of thermal energy, then pass that heat along to the pizza which results in pretty leopard spots, micro blisters, oven spring, etc.
We have already par-baked your pizza in a deck oven and strive for a fairly robust cook on the bottom of the pizza. Our instructions are to use a baking sheet which actually serves to *slow* cooking on the bottom of the pizza to give enough time for the cheese to melt and for the toppings to crisp up.
So, if you look at the bottom of the pizza and want it to be significantly darker you could bake it directly on a rack, skipping the baking sheet. If you want it darker still, you could pre-heat a steel or stone and use that.
The back of your oven is usually hotter than the front and this rotation is designed to give you an even bake. When cooking at home just take the pizza out midway through baking and rotate the darkest part of the crust to the front of the oven.
Should I thaw the pizza before baking?
Allergies
I have an allergy, what all gets produced in your space?
We work in a facility that processes wheat, dairy, peanuts, tree nuts, sesame, egg, soy, and other allergens. Some of those are in the mix every single week, others very rarely. We have the highest standards of cleanliness but cross contamination is possible, if you have a sensitive allergy please contact us with any questions.
Contact
How do I get in touch?
Hit us at goodluckbreadblog@gmail.com or on instagram @goodluckbread!
