Contact & booking
Contact and masterclass booking
Questions about a recipe, or want to reserve a class spot? Use the form below or reach us directly. Tell us which pizza style or class format you're interested in, and we'll get back to you with the details.
Direct contact
Studio visits are by arrangement. Call or send a message first so someone is there to meet you. We're a small team in Manhattan, and the door isn't always staffed between classes.
- Phone
- +1-212-555-0194
- [email protected]
- Studio address
- 482 Mulberry Street, New York, NY 10013, USA
- Hours
- Monday to Friday: 9:00 AM – 6:00 PM
Saturday: 10:00 AM – 4:00 PM
We sit on Mulberry Street in Little Italy, a short walk from the Spring Street and Prince Street subway stops. Ring the studio bell on arrival; if the shutter is down, a class is likely in progress and we'll be with you shortly.
Send us a message
Use the form for recipe questions, class requests, or anything else. The more specific you are, the faster we can help.
If it's a dough problem, tell us the flour, the hydration, and how long you fermented. If it's a class request, tell us your experience level and your preferred timing. We read every message and reply personally.
Fields marked with an asterisk are required. We only use your details to answer your message — see our Privacy Policy.
Recipe help
Stuck on a dough that won't stretch, a crust that stays pale, or a center that goes soggy? We answer recipe questions by email. Most issues come down to hydration, fermentation time, or oven temperature, and we'll tell you which one is likely your problem.
Include your recipe and what happened. A photo helps too, if you have one — it's often easier to spot a shaping problem from a picture than from a description. If you're working through one of our recipes, tell us which one and where it went differently from what you expected.
Recipe questions are free to ask. You don't need to have taken a class with us first.
Masterclass booking
To reserve a spot, send us the class format you're interested in, your preferred dates, and your experience level. We'll confirm availability and send the practical details.
Groups stay small, so popular dates fill up. If you're booking as a gift, mention it and we'll confirm the arrangement. We'll reply with everything you need to know before the session — what to bring, how the kitchen is set up, and where to find us.
Before you write
- The style you want to work on — Neapolitan, New York, pan, or sourdough.
- Your experience level, from first-time home baker to weekly dough maker.
- One or two dates that could work, including whether you need a weekend.
- How many people are coming, if you're booking for more than yourself.
What happens after you write
We read your message and reply with an answer or a set of options. Either way, you'll hear back from a person, not an automated queue.
Step one
We read it properly
Your message lands with the people who actually teach the classes and write the recipes. Nothing is sorted by a bot or answered from a template.
Step two
You get a specific answer
For a class request, we confirm the format, the timing, and the details you need to prepare. For a recipe question, we give you a specific fix rather than a general suggestion — usually the one change that matters most.
Step three
You choose the next move
If the date works, we hold the spot and send the practical details. If it doesn't, we'll suggest alternatives or point you to the recipe or technique notes that cover your question.
If you don't see a reply within a couple of days, check your spam folder and write again. Messages occasionally land there, especially when a form reply arrives from a new address.
Response times and availability
We're a small studio, so replies usually take one to two business days. Class availability depends on the format and the season. Weekend sessions fill first. If you have a specific date in mind, tell us early and we'll work around it where we can.
For urgent questions, the phone is faster — call during studio hours and you'll usually reach someone between sessions.
Call the studio
How quickly will I hear back?
Usually within one to two business days. If your message needs a bit of back-and-forth — a dough diagnosis, for instance — the first reply may come with a couple of questions rather than a final answer.
Do I need experience to book a class?
No. Tell us your level when you write and we'll match you to a format that fits. Beginners start with the basics of dough and shaping; more experienced bakers can focus on fermentation, hydration, and oven setup.
Can I book a session as a gift?
Yes — mention it in your message and we'll confirm the arrangement, including how the booking is held and what the recipient will need to know before the session. If you'd like the date kept quiet until you give it, tell us and we'll work with that.
Can I visit the studio without booking?
Studio visits are by arrangement. Call or send a message first so someone is there to meet you — we're often mid-class, and the door isn't always staffed.
What if my recipe question isn't about dough?
Ask anyway. Sauce, cheese, oven setup, and stretching problems are all fair game. The same rule applies: describe what you did, what you expected, and what happened instead.
Still deciding? Start with a recipe
You don't need to book a class to bake well at home. Browse the recipe collection, read the notes on styles and techniques, and write to us when a step doesn't behave the way it should.