It's finally here! Read on for a rundown of important changes.

Mobile Responsiveness

We've device tested the hell out of this thing and feel it's a pretty rad experience on all kinds of screens. The tablet version still has a few CSS issues, but we'll have them cleaned up in the next couple of weeks. For many of you, this was the most requested feature, so we put a lot of TLC into it. If your device is having trouble displaying our site, please hit us up. We'll get it fixed.

Online Payment

No more having to get dressed to run to the ATM. Relax and throw on a robe before the delivery guy arrives. We'll add PayPal in the near future. We don't, however, have any plans to add swipe machines, so if you want to pay with a credit card, you'll need to pay online. Our credit card processor is Omise their API is great and their encryption game is strong. So, if you're looking to start an ecommerce site or a rival pizza delivery business check 'em out.

Value Meals

We'll continuously come up with new ones. Check here for flash specials.

Automatic Promo Additions

No more guessing whether a promo applies to your order! If your basket meets the requirements for the promotion, it'll trigger automatically.

BYO pizzas will NOT be included in promotions. We want to make this crystal clear. Adding BYO pizzas will not trigger promotions in the cart. Once we get a feel for how you guys use this module, we'll look into adding that functionality.

Quick Customization

Crust & Size: We've done away with the Detroit Style Pizza section. Now you can enjoy any of our pizza creations on the crust of your choice: Neo Neapolitan Wood-Fired, Detroit Pan or NY Style Big Pizzas.
Cook Options: It's now easier to have the pizza baked to your preference. In a wood-fired oven it's almost impossible to get a pizza "crisp" due to the high heat. "Well-Done" means more charring and the added time will provide only a little extra crisp to the pizza. If you want a truly "crispy" pizza we suggest going with the NY Style.
Cheese Options: We've made adding extra cheese cheaper and more transparent. Extra cheese is our regular amount x 1.5 and double cheese is x 2.
Sauce Options: We are no longer charging for extra sauce. It is from this day forth forever free. If you want it super saucy, we'll make it that way. If you choose "no sauce/white" we'll add extra virgin olive oil to the base.
Seasoning Packet: Some of you can't get enough and some of you don't want it at all. Now you can tell us what to do. Pizzas will continue to get a sauce packet by default, but if you've got 100 of them stored up then this is for you.

For Detroit Style Pizzas, if you you'd like the sauce separated, please let us know in the "additional instructions" box.

We will no longer allow additional toppings to our house pies. We apologize if this bothers some of you, but it makes our lives much easier. If you have a dietary restriction or would like a topping removed, tell us in the additional instructions box. If you want to build your own customized pizza masterpiece (or frankenstein - we're not judging!), then we've made it super easy for you...

BYO (Build Your Own)

We have drastically cut prices for toppings and have eliminated the 120THB category altogether. Many of the local vegetable toppings are only 15THB. The majority of our toppings are only 30THB. We've tried to make this as affordable as possible and hope you guys have fun with it. To BYO, click here.

Half/Half Pizzas

Now any pizza can be turned into a half/half combination. We've eliminated all restrictions, so go ahead and order that half seafood/half pepperoni pizza you've always wanted.

By default, the first half will always be the pizza you selected from the homepage. The second half can be whatever you want. You can customize the cheese and sauce for each side also.

If you select a half/half Detroit Style Pizza, you will get what was previously called the "Big Box". The DSP Big box is 8 corner slices. It's awesome, filling and the best pizza deal in Bangkok.

Thai & Japanese Language Support

We've got our Japanese homies covered. Looks f'n cool too.

Online Order Tracking

You can now track your order via the account dashboard. When you place an order it'll appear like this:

When we change the status from Pending>Cooking that means your order has been sent to the kitchen and is officially in the queue.

When we change the status to cooking, your order has been sent to the kitchen.

When we change the status from Cooking>Delivery, your order is with the rider and on the way. You'll get an automatic email notifying you that the rider has left Pizza Mania.

Handy email notifying you that the rider has left Pizza Mania.

Hopefully, the rider does his job and gets to you quickly. If not, at least you'll know when he left the shop :).

Big Pizzas/18"ers/NY Style

We recognize calling any pizza not made in New York City a "NY Style pizza" is a fools endeavor. We get it. The water's not the same, we don't have access to Grande cheese, we don't have Escalon 5 in 1 tomatoes or All Trumps flour and we don't do slices. Ok, now that's out of the way we want to say that we're making a NY Style inspired product and it's just easier for marketing purposes to call it a NY Style pizza. We have, however, gone to great lengths to make this happen. We've imported a brick-lined Marsal double decker gas oven from NY, have created this recipe from scratch, and have modified our bikes to fit this massive pizza. It's completely different from the wood-fired pizzas, and it's meant to be that way. We may eventually do a 16" pizza because we recognize the 18" is way too big for some of you.

It got damaged on the boat ride over. That was not a fun day.

Massive rider boxes to house the 18"ers.

We'd also like to touch on price. We agree that these pies look expensive. In Bangkok, it's rare to see a 500THB+ pizza. Please remember, however, that they are 2.25x larger than the 12" wood-fired pizzas (3.14*r^2). That's a significant increase in cheese, sauce and imported toppings. Across the board, we've priced these pizzas at 1.65x their wood-fired counterparts. This won't appeal to everyone, and honestly that's not our goal. Our main product will still be the wood-fired neo-neapolitan pizzas, but we hope that for those of you who miss this kind of pizza from home it'll scratch an itch. These pizzas will get better and better the longer we make them.

18" and Detroit Style Pizzas will be available THROUGH THE WEBSITE ONLY. This is temporary! We simply cannot justify the cost required to modify our current backend to be compatible with the new DSP and 18" pizza format on the website. We sincerely apologize for the inconvenience. It's not optimal but we don't want to wait any longer to launch the website.

Menu Discontinuations

Some pizzas haven't made the cut. We apologize if your favorite pizza didn't make it. The single topping pizzas can be done through the BYO module.

Discontinued Pizzas:

Montebianco (Sorry Lindsay you were the only customer buying this regularly)
Saporita
Sfiziosa
Delizia
Mare e Monti
Indiana
Plain Tandoori Chicken
Tonnara
Olive
Cipolla
Carciofini

Discontinued Pastas:

Penne al Fume (Order Pomodoro add extra cream and bacon.)
Spaghetti Aglio Olio e Peperoncino
Pasticciati (Order Bolognese and add fresh cream)

If you're dying for one of the menu items above, it'll still be available by phone for a few more months until we migrate completely to the new backend application.

New Backend Application

Unfortunately the phone ordering module isn't complete yet; consequently, we'll be running parallel backend applications - one for web orders and another for phone orders. If sometimes you order by phone and other times via the website, only web orders will show up in your online order history. Also, changes to address data and contact details will be reflected in the system in which they're entered. Finally, order tracking will be available for web orders only. Eventually, everything will be merged neatly, so please bear with us until that happens.

Thank You

Doubt many of you made it through all of that, but hopefully it proved informative to some of you. We want to thank everyone for sticking with us when our website sucked. We've worked really hard to improve it and hope you all enjoy using it. Please comment below or send us feedback on ways we can improve the experience. Thanks again for being such amazing customers and people. We truly appreciate each and every one of you!

-Russell and the Pizza Mania Team