Brown kraft corrugated pizza boxes in standard sizes from personal pies up to party size, printed with your logo in one or two colors or full color. Steam vents, a locking front tab and recyclable board, made for pizzerias, food trucks and delivery kitchens.
Your time is very important to us so we have kept it short.
Funny thing, a lot of pizzerias kind of land on kraft without planning to. Glossy white just felt wrong next to the wood-fired oven and the chalkboard menu, so they went brown. Custom kraft pizza boxes look the part, sure, and they still have to keep the pie hot and flat and in one piece on the way to somebody’s kitchen table.
Our kraft buyers are mostly the corner pizza place, food trucks and delivery-only kitchens, plus some farm-to-table spots. Same job for every one of them, really. Heat in, steam out, grease kept off the counter.
Pizza boxes are sized by the pie, plus about half an inch so the crust doesn’t jam against the walls. Most shops we work with run 10 up to 16 inch going up in twos, an 18 if they do party pies, and maybe a little 8 inch for the lunch crowd. Depth? Usually 1.5 to 2 inches. Deep-dish and Detroit style want more. Our pizza box sizes guide lays out the common ones.
Stacking matters as much as size. A Friday night rush means six boxes on a heat shelf and another eight on a driver’s seat. Flimsy boxes bow in the middle and the top pie gets cheese stuck to the lid. That’s why most kraft pizza boxes are E-flute or B-flute corrugated, which holds a flat lid under weight.
Kraft corrugated is made with unbleached paper, which is where the brown comes from. It’s strong for its weight and most of it is recyclable once the greasy parts are torn off. If you want to know more about the material itself, our piece on what kraft paper is covers it.
The honest drawback? Grease shows. Brown hides a little oil better than white, but put a pepperoni pie dripping with grease in there and the base is going to show it no matter what. Easy fix that a ton of shops use is a sheet of parchment or a paper liner under the pie. Costs pennies.
Steam is what turns a crisp crust soggy in the ten minutes between oven and door. Side vents or small die-cut holes in the lid let some of that out while keeping most of the heat in. We’ll add them where your box shape allows.
The front tab lock is another detail people overlook. A good one keeps the lid shut when a driver tips the box sideways, and it opens without tearing. The base folds without glue, so your staff can build a stack fast before service.
Printing on kraft is a bit different from white board. Dark inks like black, deep red and forest green look sharp against brown. Pale colors and white details look muted because the board shows through. One or two color logos are popular and cost less, though full color is possible. (Our inks are soy-based and water-based, by the way.)
New shop? You can start small, minimums are often around 50 boxes depending on the style, so you try a design out before you commit to a pallet of them. Price per box drops as quantity goes up. You get a free design layout, a digital proof, 10 to 12 business days standard production after approval and free ground shipping in the USA. Want a cleaner look? Compare these with our white pizza boxes or the rest of our custom pizza boxes.
Rules vary by city. Many programs accept the clean lid but not the greasy base, so a lot of shops print a short tear-off note telling customers which half goes in the bin.
B-flute is a safe bet for large pies because it resists bowing under stacked boxes. E-flute suits smaller sizes and prints a little cleaner.
It shows, but softer than on white board. For a crisp logo, a dark single color on kraft usually looks better.
Similar options include custom pizza slice boxes, custom holographic pizza boxes, custom frozen pizza boxes and custom pizza boxes with logo. Browse all of them in custom pizza boxes. For measurements, see standard pizza box sizes.
