Reaching us
Three ways to start a booking
Send us your event date, venue, and guest count, and we'll come back with availability and a quote. If you'd rather talk it through, call us directly. We answer questions about logistics, menu, and pricing the same day in most cases.
Send an inquiry
Same-day reply
Best for quote requests and full event details. The form below takes about two minutes.
Call the line
+1-212-555-0198Fastest route for date checks and quick logistics questions during business hours.
Visit the Manhattan base
By appointment
See the trailer and the oven before booking. Tastings happen here too.
Send an inquiry
Use the form to tell us about your event. The useful details are the date, the venue or neighborhood, the guest count, and the service window you have in mind. If you already know which pizza styles or packages you want, include that too. We'll reply with availability and a quote, or with a follow-up question if something needs clarifying.
Call us
Call during business hours and you'll usually reach someone who can answer on the spot. If we're mid-event, leave a message and we'll call back the same day. For date checks and quick logistics questions, calling is often faster than the form.
Call +1-212-555-0198Email & hours
- Email: [email protected]
- Monday to Friday: 9:00 AM – 6:00 PM
- Saturday & Sunday: by event booking
Response times, and when to call instead
Inquiries sent during business hours usually get a reply the same day. Messages sent overnight or on a weekend may take a little longer, especially during peak wedding season. If your date is coming up soon, call instead of emailing so we can check the calendar immediately.
Visit us
See the trailer before you book
We're based at 452 W 19th St, New York, NY 10011. If you want to see the trailer and the oven before booking, reach out and we'll set up a time. Tastings also happen here for weddings and larger events.
It's not a storefront, so please arrange a visit in advance. Weekends are often booked with events, which makes a weekday slot easier to arrange.
452 W 19th St, New York, NY 10011, USA
Chelsea, between 9th and 10th Avenue. Street parking is tight on event days — if you're coming for a tasting, we'll send directions with your appointment time.
What to include in your message
The more specific you are, the faster we can help. Date, venue address, guest count, and service window are the essentials. If your venue has access restrictions, mention them. If you have dietary needs in your guest list, mention those too. A short, detailed message beats a long, vague one every time.
- The event date, and whether it's fixed or still flexible.
- The venue address or neighborhood, so we can plan the drive and the parking.
- A guest count, even a rough one, so we can size the station.
- The service window you have in mind — dinner, late evening, or an all-afternoon run.
- Any dietary needs, venue access limits, or power and space constraints.
Booking and deposits
Once you confirm you want to move forward, a deposit holds your date. We'll send a written confirmation with the details we've agreed on, and you'll have a point of contact for any questions between booking and event day. Final payment terms are laid out in the quote, and there are no surprises added later.
Cancellations and changes
Plans change. If you need to move your date, tell us as early as you can and we'll do what we can to accommodate it, depending on the calendar. Cancellation terms are in your booking confirmation. We'd rather work with you on a change than hold you to a date that no longer works.
Questions before you book
The answers we give most often on the phone, written down so you can check them at your own pace.
What happens after I send the form? +
How far ahead should I book a wedding? +
Can the trailer park at my venue? +
Do you handle dietary needs and guest counts that change? +
What does the quote cover? +
Ready to hold a date?
Send the date, the venue, and a rough guest count and we'll reply with availability and a quote. If you'd rather hear the options out loud first, call and we'll walk through the station, the menu, and what the evening looks like from set-up to last pie.