FREQUENTLY ASKED QUESTIONS
Q: What size pizzas do you make?
A: I make 12" pizzas and serve them in smaller slices so your guests will have room to enjoy trying multiple flavor profiles.
Q: What's the ideal number of guests
Q: Do you have a preferred maximum number of guests?
A: Yes, 24
Q: What are your prices?
A: Please contact me as this will be based upon the number of guests at your event.
Q: Where do you get your sausage and bratwurst?
A: Get? I make my own. I get pork from Hofherr Meat Co. and a proprietary spice blend from Spice Heist.
Q: Can I have you private chef a pizza dinner without the magic show?
A: What you don't like magic? Of course! I love-a-to make you a pizza!
Q: Can I book you to perform magic without pizza?
A: Duh! Click here
Q: Do you make your dough by hand?
A: I make it on the counter by the sink. I finish my dough by hand to be sure I get the exact consistency I want. I can make it from start to finish by hand but stand mixers allow me to make multiple batches at one time,.
Q: Why do you like to use imported Italian San Marzano tomatoes?
A: What's with all the questions? In my opinion, they have a better flesh to gelatin ratio which leads to a richer/sweeter flavor and makes them easier to work with. Also the sodium content is most often a fraction of what you find in our domestic packed tomatoes.
Q: Do you always use local and or organic ingredients?
A: Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
Q: Do you ever teach pizza making?
A: Heck yea! Visit my lessons page
Q: How long have you been doing this?
A: Magic 12,045 days, pizza 6570 days and Magic by the Slice launched in January 2014.