Custom Pizza Boxes
A pizza goes into its box at around 200°C and starts producing steam immediately. Where that steam goes over the next twenty minutes is the single thing that decides whether the customer gets what they ordered, and it is decided by the box.
Get a price for Pizza Boxes
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- 4styles in this range, each with its own page and price
- 100unit minimum on every style, printed or plain
- 4markets quoted in the delivery currency
- ±1mmcutting tolerance on folding board, checked on a sample
4 styles in this range
Styles we make in this range
Every one below is written up, priced and dielined. Tap a style to see how it is built.
01See the build →Digital Printed Pizza Boxes
Custom digitally printed pizza boxes
02See the build →Halloween Pizza Boxes
Custom Halloween pizza boxes
03See the build →Small Pizza Boxes
A 12 inch pizza carries enough thermal mass to stay hot for a while.
04See the build →White Pizza Boxes
Custom white pizza boxes on a white-top corrugated that prints full color
Side by side
Which pizza boxes style fits
| Style | Board | Build | Minimum | |
|---|---|---|---|---|
| Digital Printed Pizza Boxes | White-top E or B flute; kraft on request | Locking corner, tuck lid; vented; grease-resistant liner | 100 boxes | Open → |
| Halloween Pizza Boxes | Black-lined or white-top E and B flute; vented; grease liner | Standard locking box; coffin or shaped lid outline on request | 100 boxes | Open → |
| Small Pizza Boxes | E flute for counter service, B flute for delivery | See the page | 100 boxes | Open → |
| White Pizza Boxes | White-top E flute to 12 in; B flute 14 in and above | Locking corner, tuck lid; vented; grease-resistant liner | 100 boxes | Open → |
Vent placement beats vent quantity
Steam rises and condenses on the coldest surface, which is the underside of the lid. It then drips back onto the cheese. Vents in the upper side walls, just below the lid, let it leave before it condenses; vents in the lid itself let heat out too fast and cool the pizza.
Two or three vents per side, positioned high, does more than a dozen holes scattered anywhere. It costs nothing extra on the cutting die.
A box with no vents at all will produce a soggy base every time, whatever board it is made from.
Corrugated is doing thermal work, not just structural
The flutes in corrugated board are air channels, and air is a poor conductor. That is why a corrugated pizza box holds heat better than a solid board box of the same thickness, and why B flute is the standard here rather than E.
It is also why a wet box performs badly on both counts. Once the flutes collapse from steam and grease, the box loses its insulation and its strength at the same moment — the board behavior is covered in our flute and board grade notes.
Sizes, and the half-inch that matters
Size to the pizza plus about 10 mm, not more. A pizza with room to slide arrives against one wall with the toppings pushed to one side.
| 9–10 in | Personal and small; the box a single order ships in |
|---|---|
| 12 in | The volume size for most takeaways |
| 14–16 in | Family; needs a stiffer base or it sags when carried |
| 18 in+ | Double-wall base territory, or the pizza folds in transit |
| Slice and half | Wedge boxes and half-size builds for by-the-slice service |
Printing on a box that will be greasy
The inside of a pizza box lid is one of the most-viewed printed surfaces in food service and one of the least used. It costs a second pass and nothing else.
- One or two colors flexo on kraft: the category standard, cheapest, and it ages honestly.
- Full color on a white liner: sharp, and every grease mark shows immediately.
- Inside print: seen by every customer, at the moment they are most receptive.
- Uncoated is required in the grease zone — no gloss varnish where food touches.
Stacking, carrying and the delivery bag
Pizza boxes are stacked hot, five or six high, in a bag on a motorbike. The bottom box carries the rest, and a base that sags there presses into the pizza below it.
Anything above 14 inches sold for delivery should have a heavier base grade than the lid. It is a small cost per box and it is the difference between a stack that holds and one that compresses.
Across the range
What every pizza boxes job runs on
Boards
- Natural kraft
- White SBS
- E and B flute
- Wrapped grayboard
- Food-grade board
- Recycled content
Chosen from what goes in the box and how far it travels. Our notes on recyclable and compostable stocks say which claims each board can carry.
Finishes
- Matte
- Gloss
- Soft-touch
- Foil
- Emboss
- Spot UV
- Kraft
- Textured
Each one is a decision about light on a shelf — the specialty finishes range shows them on real boxes.
Artwork
- Vector PDF or AI, fonts outlined
- 3 mm bleed, 4 mm safe area
- CMYK; a spot color where a match must hold
- Proof on the dieline before press
Files not set up that way are fine — see the guide to preparing print files.
Interactive · five steps · no sign-up
Build your Pizza Boxes in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about pizza boxes? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
Why is my pizza base soggy?
Steam condensing on the lid and dripping back. High side vents fix it; more board does not.
Should the vents go in the lid?
No. Lid vents dump heat and let condensation form anyway. Vents high in the side walls work better.
Can I print the inside of the lid?
Yes, and it is the most-read printed surface in a takeaway order. It is a second pass, no extra board.
What board for a 16 inch box?
B flute at minimum, with a heavier base than lid. Large boxes fail by sagging in the middle when carried.
What is the minimum order?
100 boxes, any size.
How much clearance should the box have?
About 10 mm over the pizza, not more. A pizza with room to slide arrives against one wall with the toppings pushed aside.
Why is my pizza base soggy?
Steam condensing on the lid and dripping back. High side vents fix it; more board does not.
Should the vents go in the lid?
No. Lid vents dump heat and let condensation form anyway. Vents high in the side walls work better.
Can I print the inside of the lid?
Yes, and it is the most-read printed surface in a takeaway order. It is a second pass, no extra board.
What board for a 16 inch box?
B flute at minimum, with a heavier base than lid. Large boxes fail by sagging in the middle when carried.
Keep browsing
