par-baked fresh from our 800° coal-fired oven

Take & Bake

Juliana’s Take & Bake, the pizza world’s first fresh, premium-branded, par-baked pies available for delivery to your doorstep from FreshDirect and ready to eat after just 5 minutes in your oven.

Juliana’s at Home

  • Choose from our most popular pies: Margherita, Pepperoni, White, and Special No. 1

  • 100% hand-stretched and topped at our flagship Brooklyn restaurant

  • Baked to near completion in our 800° coal-fired oven

  • Quick-chilled and packaged fresh, never frozen

  • Refrigerate for up to ten days

  • Heat, slice, serve and imagine you’re dining under the Brooklyn Bridge!

 

pizzas with personalities

Our Take & Bake pies are made individually and completely by hand, one at a time by a team of skilled pizzaioli. They are carefully baked in our coal-fired oven and then quick-chilled and packaged for your pleasure. As with any handmade item, they are not identical to one another — each has its own personality. Some may not be perfectly round or may have bubbles. Some may have more cheese or tomato on one side or the other. Others might have more or less char on the bottom or around the edges. This is exactly how they are prepared, served and enjoyed in our “home” under the Brooklyn Bridge. From our home to yours, we hope you enjoy our new Take & Bake pizza!

Preparation

  • Ensure your oven temperature has reached 500° F

  • For best results, allow the pizza to warm up a bit after removing from the refrigerator

  • Be sure to remove all packaging

  • Place the pizza on the middle rack of your oven

  • Bake for approximately five minutes

  • Extend the baking time slightly for a crispier pie or turn your oven setting to broil for one minute

  • Slide the pie out of the oven and onto the corrugated circle with tongs, a large spatula or an oven mitt

  • Consider placing a pan on the floor of your oven to catch occasional drippings from the pie.

Pro Tips

 

Patsy Grimaldi

I always heat leftover slices in a hot, dry frying pan — 30‐40 seconds and it tastes like it just came out of our coal‐fired oven.

Frank L.

Our gas grill is my go‐to for Take & Bakes. Turn it on high, pop one on the grate, close the cover and three minutes later it’s on the plate — but not for long.

Gerard M. & Lourdes C.

We like our Juliana’s well‐done. For Take & Bake pies we prefer using our convection oven. Four minutes at 425° F and they’re perfect!

Augie P.

My way is to bake it for 3 minutes on the middle rack, then move it to the top rack and broil for 1-2 minutes.

Sarah & Derek

We love the results of the Take & Bake pizza on the Trager Grill! Preheat grill to 500F. Place pizza directly on grill grates; use a layer of aluminum foil to ease transfer. Cook for 5 minutes then remove and enjoy!

Additions: Start with a margherita pie and add prosciutto before placing on grill. After removing from heat add arugula and enjoy. Just like the prosciutto & arugula pie!

Jonathan W.

I like to use my pizza stone. I make sure it’s good and hot in my oven, then I turn off the gas right before sliding the pie onto the stone. Five minutes later and I’m very happy.

Myles S.

Five minutes? I can’t wait that long! One minute in the microwave and I’m in heaven.