Here’s the deal. I make pizza generally once a month on a Saturday. I make dough on Thursday so it can sit for at least 48 hours. Allowing the dough to sit and ferment gives it a wonderful texture and taste. I’ll be happy to make pizza for a special event or by request. So if you have a request for an order of 100€ or more, contact me.
Unfortunately we have no eat-in facility.
I make two types of pizza, Chicago Style deep dish pizza or “stuffed crust” as some call it (stuffed crust because a thin piece of dough is placed on top of the pizza and then sauce over that). I also make a thick crust or pan pizza.
- a large Deep Dish will feed 6-8, a medium will feed 3-4
- a large Pan will feed 3-4
Some have commented that my pizza tastes even better after reheating it. All I know is that my pizza is amazing and does indeed tastes great as left overs.