Direct to the author · Brooklyn
Contact Dion's Pizza Cookbook
Questions about a recipe, a bulk order, or a signed copy go straight to the author. There is no call center and no automated ticket system — use the form below or call during business hours and you will get a direct reply.
Phone
+1-718-555-0192Answered during business hours. The quickest route when a bake is on the clock.
Best for recipe detail, gift notes, and order questions you want in writing.
Hours
- Monday–Friday: 9:00 AM – 6:00 PM
- Saturday: 10:00 AM – 4:00 PM
- Sunday: closed
Messages sent outside these hours are read the next working day.
What you can ask about
Nothing here needs to be a formal enquiry. A half-formed question about a dough that fought back is a good reason to write. If your subject is not listed, send it anyway — it still lands with the person who tested the recipe.
- Recipe questions
- Dough that misbehaved, a bake that came out wrong, a crust that never opened. Describe it and you will get a specific answer, not a link to a general article.
- Bulk orders
- Classes, cooking groups, and events are handled here. Include the quantity and the shipping city and you will get a reply with the details that apply to your order.
- Signed copies
- Available on request, subject to availability. Say so when you write and mention whether it is a gift, so it can be packed the right way.
- Gift shipping
- A book can go to a different address than the billing one, with a short note included. Send the recipient's name and the message you want inside.
- Existing orders
- Anything tied to an order already placed can be sent to the same address. Quote your order reference if you have one — it saves a round of questions.
Bulk and classroom orders
If you are ordering for a class, a cooking group, or a holiday, the cookbook ships in multi-copy orders. There is no minimum quantity to ask about bulk pricing, but larger quantities are handled more efficiently, and the answer you get will reflect the size of the run you are planning.
Two things make the reply faster: the quantity you have in mind and the city the books are going to. If you need them by a specific date — a class start, a workshop weekend, a holiday shipping deadline — mention that up front rather than after the quote, because date pressure changes which shipping option makes sense. If the quantity is still a range, send the range. A rough number is more useful than none.
Ask about bulk ordersInclude these in your message
Bulk requests can take slightly longer than a recipe question, because the reply involves a shipping check and an availability check before it can be written.
Recipe support
If a recipe did not work, describe what happened. The more detail you give, the more useful the answer — and most problems come down to one variable. Once you know which one it is, the fix is usually small: a longer rest, a wetter dough, a hotter stone, a shorter bake.
There is no judgment in this inbox. Everyone's first Detroit-style has a learning curve, and a collapsed Neapolitan cornicione is a normal stop on the way to a good one. Send the failed version; it is easier to diagnose than a description of a perfect bake.
Worth telling us
- The dough — flour type, hydration, and whether it was weighed or scooped.
- The ferment — room temperature or fridge, and roughly how many hours.
- The oven setup — home oven with a stone or steel, or a dedicated pizza oven, and the temperature you used.
- The finished crust — pale, blistered, soggy in the middle, or tough at the edge.
A photo of the finished pie helps more than you would expect. The crumb and the underside often say what the description leaves out.
Signed copies and gifts
Signed copies are available on request, subject to availability. If you are buying as a gift, the book can be shipped to a different address than the billing address, and a short note can be included inside the parcel. Mention the recipient's name and the message you want included when you reach out.
Gift orders are packed the same way as regular orders — the difference is only the address on the label and the note in the box. If the book is going straight to the recipient, say so, so the packing slip is left out. If you want it to arrive on a particular date, tell us the date rather than the delivery window; it is easier to plan around a single day.
Response times
Messages are answered directly, usually within one to two business days.
If you need a faster response, calling during business hours is the quickest route. The phone is answered by a person, not a menu.
Bulk order requests may take slightly longer, because they involve a shipping check and an availability check before an answer can be given.
If you have not heard back within a few days, resend your message rather than assuming it was lost. A second send is welcome here.
Send a message
Tell us what you need in your own words. Recipe questions, bulk quantities, gift notes, and order references all land in the same inbox and get read by the same person.
Phone and mailing address
Dion's Pizza Cookbook
482 Pizza Lane
Brooklyn, NY 11211
United States
Phone: +1-718-555-0192
Email: [email protected]
If you are sending a physical letter about an order, include your order reference if you have one. For anything urgent, phone is better than mail — a letter sits on the desk until the next working day.
Not sure where to start?
If the question is really about which style to bake first, the style pages and the baking guide answer more than an email can. Send the message anyway if you would rather ask a person — both routes reach the same desk.