{"id":10,"date":"2018-03-19T13:36:54","date_gmt":"2018-03-19T12:36:54","guid":{"rendered":"http:\/\/davidcarls.com\/?page_id=10"},"modified":"2025-07-23T12:54:59","modified_gmt":"2025-07-23T10:54:59","slug":"the-scoop","status":"publish","type":"page","link":"https:\/\/davidcarls.com\/?page_id=10","title":{"rendered":"the scoop"},"content":{"rendered":"

Here’s the deal. I make pizza generally once a month on a Saturday.\u00a0 I make\u00a0 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\u20ac or more, contact me<\/a>.<\/p>\n

Unfortunately we have no eat-in facility.<\/p>\n

I make three 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 and a hand tossed pizza.<\/p>\n