Pizza de Weyz Pizza de Weyz

Customer reviews · Flatiron, New York

What customers say about delivered orders

This page collects real feedback about our orders: what arrived hot, what arrived late, what was wrong, and how we handled it. We do not pay for reviews and we do not write them ourselves.

Where these notes come from

  • Phone calls to the kitchen on 5th Ave
  • Notes sent through the contact form
  • Customers stopping at the counter

No paid review program. No discounts traded for a rating.

Order accuracy

The single most common subject in any note we receive.

Food temperature

Judged at the moment the box opens, not at the door.

Delivery timing

The window is a range and reviewers note both sides.

Why we publish the bad ones too

A page of only praise tells you nothing about how a kitchen behaves when something goes wrong. The interesting question is: when a pizza arrives wrong, or late, or cold, does anyone pick up the phone?

We publish the complaints alongside the good notes because that is the part you cannot see from the menu page. On the refund policy page, the standards and the timelines are written out in plain language. On this page, you see what people actually wrote.

Some notes arrive after a good Friday, some after a mistake. The mix is the point. Read the notes below rather than the marketing.

Kitchen worker lifting the lid of a plain pizza box on a steel counter under a heat lamp during a busy dinner service

Four lids open on the pass during a Friday rush — the review subject people complain about most.

Order accuracy

What reviewers check first, and what the kitchen does when a topping comes out wrong.

A freshly baked pizza with pepperoni and mushroom on a steel plate, photographed from a low angle with steam still rising

Most discussed area

The right toppings, the right size

Most of the feedback is about accuracy: the right toppings, the right size, and a box label that matches the ticket. Groups ordering for an office have been especially vocal about box labelling, because opening four lids to find the plain one is the thing that makes a food order irritating.

If a topping is wrong, call with the ticket and we will sort it out. The ticket printed at the oven is what lets us trace the change back to a moment, not to a guess.

Temperature

The clipped ticket on the box is the topic reviewers return to again and again.

An open kraft pizza box on a doorstep at night with steam rising from the pizza, lit by a warm doorway light

The clipped ticket, in reviewers' words

People check the ticket printed at the oven and clipped to the box lid. When the trip works, the pizza is still hot when the box opens and that is a good signal. When it does not, the ticket tells us what went wrong on the route, and that is more useful than a vague complaint about timing.

Notes about temperature cluster around two things: how long the pie sat in the bag, and how long it waited on a stoop before someone opened the door. Both show up on the route timing we log at dispatch.

Written at the oven

Ticket time, oven out, and box lid.

Logged on the route

Driver leaves, driver arrives, door opens.

Read by reviewers

A single line on the box, every time.

Delivery timing

A range instead of a single number, and what reviewers say about both sides of that decision.

All day

The kitchen runs the oven continuously from opening until close, seven days a week, so there is no gap in the day when a pie cannot go out.

Two texts

One when the pizza goes in the oven, one when the driver leaves. Several people say they prefer this to a live map that keeps updating and is often wrong about the last turn.

Either side

The window is a range. Reviewers note that an early arrival is a pleasant surprise and a late one is not. Both sides are on this page, not just the good half.

What reviewers say about the window

The delivery window on our site is a range, not a single number, and reviewers note both sides of that decision. The range is honest. It also means a pizza can land on the early side and surprise you, or on the late side and make you impatient. We text when the pizza goes in and when the driver leaves, which several people say is more useful than a live map that is often wrong.

If the window is wrong and you want to know why, the ticket time is the fastest way for us to trace what happened on the route.

That customers mention in notes

  • Before the order
    The window on the order page is read as a promise, not a guess.
  • During the order
    The two texts split the wait into three clear moments.
  • After the order
    If the pie was late, the ticket time is what we check with you.
Read the refund policy
Stack of plain pizza pans on a steel counter with a partially stretched dough base, a red heat lamp lit in the corner

Carryout feedback

Walking over beats waiting on a driver

Customers who switch to carryout often mention how much faster it is. Carryout usually comes out in about 18 minutes, and that is meaningfully quicker than delivery for the same pie. If you are five minutes away, walking over often beats waiting on a driver, and reviewers say so more than once.

That is not a pitch for pickup. It is just what the timing works out to. The pie that leaves at 11:40 for a 10-minute trip downtown is still hotter than the same pie that waits at a stoop for six minutes while someone finds their keys.

Carryout is not a separate menu or a separate price. It is the same pies, boxed at the pass, ready from the moment the oven ticket clears.

See the full menu Delivery areas we cover

How to add your own note

Three questions, one short message, and what we do with the answer.

When you write

Tell us the date

The day and roughly what time you ordered, so we can look up the dispatch log for that service. A note sent a week later is still welcome — dated is just easier.

What to include

Keep the ticket if you can

The ticket time on the box lid is the fastest way for us to find your order in the oven log. If the box is gone, the date and the order total usually work just as well.

What we do with it

Every note gets read

We use notes to fix either the menu, the packing, or the route. If a specific driver or pie keeps coming up, we change something. Not every change is visible from the outside.

Send a note about your order

No form on this page. The contact page has the short form and the phone number, and we read the notes ourselves.

How we handle a complaint

If you have a problem with a delivered order, call the kitchen first. We will ask for the ticket time and what was wrong, and we will either remake the pizza or refund it, depending on what actually happened. The written standards and the timelines are on the refund policy page, so there is a version of the process you can read alongside the phone call.

Two parts of the process matter more than the rest. The remake goes in the queue at the same hour as a new order, not at the back of the night. The refund takes the payment method into account, so a card refund and a refund to a delivery account can land at different speeds.

Wrong toppings or wrong size
Remade at the same hour as a new order
Arrived cold after a normal trip
Remake or refund, checked against the ticket time
Arrived late without warning
Refund or credit, decided with you on the call
Missing item from a multi-box order
Sent or refunded the next working hour
Read the refund policy

Where the reviews are coming from

No paid review program, no discounts in exchange for a rating, and no aggregate score on this page. What you read here is what people actually sent.

If something on this page looks off to you, tell us and we will check the record against the dispatch log for that service.

Call the kitchen

  • Phone call

    Straight to the pass during service hours

    Live orders and same-day complaints

  • Contact form

    Read the same week they arrive

    Longer notes, menu ideas, packaging comments

  • Counter conversation

    Written on the paper pad by the till

    Carryout timing and pie quality

No third-party review platform is paying us for placement, and no review on this page is sponsored.

A driver's arm reaching toward a plain kraft pizza box at a steel doorway at night

Every box still leaves our pass with a ticket clipped to the lid — that is what makes the notes on this page traceable.

Flatiron, Manhattan · evenings, most weeknights

A driver delivering a box at the doorway

What to compare before you order

Most delivery reviews on the web tell you whether someone liked the pizza. They rarely tell you whether the ticket time was honest, or who you would speak to if the order was wrong. The points below are what we think a delivery review should answer, and what you should hold any kitchen to.

If any of these are missing from a delivery site you are comparing, that is a fair reason to call the kitchen before ordering.

  1. Order accuracy you can check

    A labelled box, a ticket on the lid, and a written record of what went in. If a kitchen cannot show you that, ask what happens when a topping comes out wrong.

  2. How temperature is judged

    Temperature at the door and temperature at the lid are two different things. The reviewer inside the kitchen measures from the moment the box opens.

  3. Whether the window is a range

    A single number is an average wearing a promise. A range with a text at both ends is something you can grade against on a busy night.

  4. What the refund rule actually says

    Written standards beat a verbal promise. Ours are on the refund policy page — readable, dated, and the same rule applies whether you call or write.

  5. Who answers the phone

    A form is fine for a note. When something went wrong at dinner time, a phone number that reaches the kitchen is what actually resolves it.

Next

See the full menu

The current pies, sizes, and how a half-and-half is priced.

Next

Delivery areas we cover

The streets the kitchen actually reaches, and the honest windows on each.

Next

Read the refund policy

The written standards we hold ourselves to when an order goes wrong.