What size pizzas do you make?
I make 12" deep dish pizzas and serve them in smaller slices so your guests will have room to enjoy trying multiple flavor profiles.
What's the ideal number of guests?
What do you charge?
We can kibbitz about that when you contact me
Where do you get your meat products?
Wherever I am, Chicago or beyond, I always try to source meat from a local butcher and have my own proprietary spice blends
Do you make your dough by hand?
No, I make it on the counter by the sink! Actually 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.
Do you make gluten free pizza?
I never charge for the gluten
Do you make vegan pizza?
Yes but it's with no faux cheese. It's cheeseless
Why do you like to use imported Italian San Marzano tomatoes?
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.
Do you always use local and or organic ingredients?
Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
How long have you been doing this?
Magic since the age of 10, pizza since 1995 and Magic by the Slice launched in January 2014.
Can I get Magic By The Slice as a live auction item for my charity event?
Yes, when I am booked as your auctioneer. Click here
Can I book you to perform without the pizza?
Yes. I do enjoy performing at private (adult) and corporate events. Click here