frequently

asked

questions

  • I make 12" deep dish pizzas cut into twelve half slices each so your guests can taste multiple flavor profiles.

  • Of course! My preparation for your event begins the day before by making dough and sauce. A 24hr ferment makes for more flavorful dough. The same goes for the sauce, allowing the seasoning to marinate for 24hrs makes for great flavor.

  • I shop locally the morning of your event for the freshest available. When it comes to "locally sourced" and "organic", I think chef Thomas Keller said it best. Click here

  • I never charge for the gluten 😉
    At this time I do not make gluten free pizza but I am happy to work with you on this. Please mention it when you contact me.

  • I make my own. I begin by making my own spice blend. I then get ground pork from a local butcher or grocer, mix, precook and drain off the grease.

  • I am happy to make it so when your event is a family affair

  • Yes. As this is an intimate in-home experience, I like to cap it at 20 people.

  • Absolutely! Click here for more information.