There's a reason why, before door dash and seam less and grub hub, pizza dominated food delivery in the United States. And it's the same reason why "delivery pizza" developed as a style of pizza: thicker than 'thin crust' pizzas, cooked at lower temperatures than Neapolitan, a higher ratio of cheese to sauce than those two styles, not as heavy as Chicago deep dish...

That kind of pizza can be put in an insulating cardboard box, and then a warmer, and driven 20-45 minutes to a customer's house and it arrives in a condition that is comparatively palatable. It can also be made rapidly in bulk using conveyor-belt ovens.

Delivery pizza thrived on this model, and still does. Delivery pizza from a local operation (or a national chain) that employs their own drivers is still affordable and decent.

Other kinds of food are delivered disappointingly for a reason. The only styles that come close to pizza in terms of suitability for delivery are bulk noodle dishes and sandwiches (and both of these styles had delivery cultures before the rise of software middlemen).