faq

You can find a full list of current stockists on our website HERE. Don’t see a retailer near you? We’d love for you to request it at your favorite store! We’re constantly expanding our distribution to grocery chains and independent retailers across the country — keep an eye out for new stores on Instagram at @geniodellapizza. 

Not at this time, but we do work with partners who ship  nationwide (Goldbelly, QVC) or regionally like (Gopuff, FreshDirect).

Not at this time. 

Never say never. 

Each pizza is handmade in Italy. The dough is hand stretched by a team of pizza makers who have been trained to work with our very fragile, high-hydration dough. Then they’re topped by hand — think freshly torn basil and sliced-on-the-fly pepperoni — and each pizza is wood fire baked in a brick oven. 

Not yet. In Italy, where we source the finest ingredients, GMOs have been banned since 2016. A lot of smaller producers, like the ones who make our ingredients, don’t bother with organic or non-GMO certifications. That said, we understand that these certifications are important to our customers here in the US, and we are actively working with our suppliers to share as much information as we can about our ingredients. We will regularly update the below list of certifications:

1. Our flour is certified Glyphosate Residue Free by The Detox Project.
2. Our cheeses meet the EU's high standards for quality and contain no growth hormones or antibiotics.

No, currently our pizzas are not certified Kosher or Halal.

For a full list of ingredients, check the nutrition tab for each pizza here.

Our signature blend of grains, grown and milled in Italy, retains plenty of water, which gives Genio's crust both lightness and structure. While much of the flour made in the US contains fillers and chemicals, EU regulations make things simple: If it's not 100% grains, it's not flour.

Our pizza is made in Italy and most of our ingredients are also sourced from Italy, often in towns very close to the pizza kitchen itself. For example, our basil is farmed close to where the pizza is made to retain freshness, and the trees for our wood-fired oven are all harvested within a few kilometers of the factory (and replanted after harvest as part of a local sustainability initiative).

Since opening Una in 1996, Anthony has made every ball of dough for every pizza served himself. Genio is not “frozen Una pizza,” because what Anthony does in the restaurant would be impossible to scale with integrity. But Genio IS a product of Anthony's attention to detail, refusal to sacrifice quality for profit, and lifelong obsession with making the perfect pizza, not to mention years of research. It's the best frozen pizza he could possibly make, because he doesn't bother with anything less. 

Genio is a mass-market premium pizza, but it is also artisanal because of the level of care with which it is made. Genio is a dough-first pizza, meaning that the dough is the heart of the product. The dough is alive, never refrigerated and therefore hyper reactive. Unlike other products produced at scale, Genio’s recipe is always changing. The team in Italy constantly makes micro adjustments to the flour mix, water level and temperature of the oven to adapt to seasonal changes. Genio’s dough recipe pushes the boundaries of hydration resulting in an incredibly fragile product that when cooked, produces an airy and light crust. Due to the dough’s fragility, all personnel who work with Genio receive special training before they stretch the dough by hand. 

1. PREHEAT OVEN TO 450ºF.
Remove all packaging.

2. PLACE PIZZA INSIDE.
Put pizza directly on the oven rack or on a sheet tray. 

3. BAKE FOR 6–9 MINUTES.
Bake until the pizza reaches your desired crispness.

Genio was made to be cooked in a standard kitchen oven, toaster oven, or even an air fryer. We do not suggest cooking Genio in a high heat pizza oven as they may get too hot, and Genio is best cooked around 450ºF. 

Occasionally the cheese can melt over. If you want to walk on the wild side and go for a crispy bottom, place that pizza on the rack. If you want to keep your oven tidy, you can put the pizza on a sheet tray or place a sheet tray on the rack below.

Absolutely. We suggest defrosting the pizza thoroughly first and warming the pizza on the grill. 

Of course! We always suggest topping with EVOO, sea salt, and fresh basil if you have it, but feel free to get creative. For inspiration and ideas from Anthony, check out the RECIPES page.

We do our best to keep our pizzas from being damaged in transit. As long as the pizza is still frozen, the quality and flavor will not be jeopardized. 

Genio Della Pizza translates to “the genius of pizza”... we may be biased, but is there a more perfect food than pizza!?