Frequently Asked Questions

Easy! Just head to our Order page, select what you want, fill in your info, and hit submit. This will open a text message to us with your order details.

You can also text us directly at 615-476-2345 with your order.

Wednesday at 11:59 PM for weekend pickup.

This gives us time to make your dough fresh on Thursday so it's perfectly fermented (48+ hours) by the weekend.

Pickup is available Saturday or Sunday in the Franklin / Fairview, TN area.

We'll text you to confirm the exact pickup time and location after you order.

We accept Venmo, Cash App, or cash at pickup.

We'll send you payment details when we confirm your order.

Keep it in the refrigerator until you're ready to use it.

• Fresh dough: Best used within 2-3 days
• Frozen dough: Thaw overnight in the fridge before using

Take the dough out of the fridge 1-2 hours before you plan to make pizza.

This lets it come to room temperature, which makes it much easier to stretch without tearing.

Here's the technique:

1. Flour your surface — Use semolina or regular flour to prevent sticking
2. Press from the center — Use your fingertips to press outward from the middle, leaving the edges thicker for the crust
3. Rotate as you go — Turn the dough as you stretch to keep it round
4. Use gravity — Pick up the dough and let it hang, rotating it to let gravity stretch it evenly
5. Don't use a rolling pin! — It pushes out all the air bubbles that make the crust light and airy

Sticky dough is normal with high-hydration Neapolitan-style dough. Here's how to handle it:

• Lightly flour your hands and work surface
• Work quickly and confidently
• Use a dough scraper to lift it if needed

A little stickiness is actually a good sign — it means the dough will be light and airy when baked!

• Medium (250g): Makes a 12-14" pizza
• Large (400g): Makes a 14-16" pizza

450°F (230°C) works great for home ovens.

If you have a pizza stone or steel, preheat it in the oven for at least 30-45 minutes.

About 8-12 minutes depending on your oven.

Watch for the crust to turn golden brown and the cheese to bubble and get some brown spots.

Use the bottom rack for a crispier crust.

The heat from below helps create that perfect crispy bottom while the top gets bubbly and golden.

Yes! A regular baking sheet works fine. For best results:

• Preheat the sheet in the oven
• Lightly oil or dust with semolina before adding the pizza
• Use the bottom rack

Not required, but it helps! A pizza stone or steel absorbs and radiates heat, giving you a crispier crust.

If you don't have one, a preheated baking sheet or cast iron pan works great too.

Each kit includes everything you need:

• Fresh dough ball — 48-hour cold fermented
• House tomato sauce — Made with San Marzano tomatoes
• 3-cheese blend — Fresh mozzarella, Parmigiano Reggiano, Pecorino Romano
• Fresh basil
• Pepperoni (if you ordered the Pepperoni kit)

For best results, use your kit within 2-3 days of pickup.

Keep everything refrigerated until you're ready to make pizza.

Absolutely! The kit gives you a great base — feel free to add whatever you like.

Popular additions: mushrooms, olives, red onion, sausage, arugula (add after baking), hot honey.