Andy’s Pizza first-party online ordering — now live at Foggy Bottom
Our brand-new online ordering · Now live at Foggy Bottom
We’re thrilled to announce our new online ordering system — rolling out soon to your store!
It starts by checking how many cooks are clocked in — and how fast they’re making pizza. It checks how many ovens are available in that moment (or in the moment you’re scheduling your order for!). It reviews, on average, how busy we are on the slice line at that time. It even checks traffic on your delivery. We have all the information we need to give you an exact, reliable time for hot, fresh food — and we’re finally using it. We’ve never seen a system like this before, and we can’t wait to show it off.
Live quote · Foggy Bottom
Ready in 23 min
And for delivery · The same system watches your driver
Delivery driver running early? We fire your pizza early so you get it sooner. Running late? We automatically hold your order so it’s fresh and hot when they arrive. We’ve never heard of a system like this — so we were excited to build it.
10,000
Hot bags on the way
Delivery drivers don’t always carry an insulated hot bag — and your pizza should never ride across town without one. So we bought 10,000. If your driver shows up without a hot bag, we hand them one of ours before your food leaves the shop. Every delivery, in a hot bag. No exceptions.
Smart routing
The closest shop isn’t always the fastest.
When one kitchen is busy, your delivery automatically comes from the nearby Andy’s that gets hot food to you soonest.
The live pizza tracker
Why we built it · The pizza comes first
A world-champion pie has rules. Dough that ferments for three full days. A stone hot enough to crisp the crust on contact. Cheese and crust finishing at the same moment. Our new system’s real job is enforcing those rules on every single pie — it won’t rush the dough, and it will never load your pizza onto a stone that isn’t ready. Quality first. Consistency right behind it: the pie you order tonight is built exactly like the one that won the World Pizza Championship.
72hr
Cold-fermented dough
Three days of flavor. The system never rushes it.
68°F
Exact proof temp
Your pie fires when the dough is ready — not before.
~6min
On the stone
Direct stone heat is what makes the crust. Blistered, never burnt.
4min
The stone rests
Each bake pulls ~80°F from the deck. No pie loads onto a stone too cool to crisp it.
Andy’s first-party ordering — live now