Kitchen team, Mulberry Street
Contact Dion's Pizza Deals
Questions about a recipe, a class date, or a private session? Send us a message and a real person on the kitchen team will get back to you. We answer questions about dough, ingredients, equipment, and booking, so ask whatever is on your mind.
How to reach us
You can message us through the form on this page, call the kitchen, or visit us on Mulberry Street. For class scheduling, the form is usually fastest. If your question is about a recipe you're mid-way through, include the style and where you got stuck.
Dions pizza questions come from all over the country, so online class bookings and recipe troubleshooting run through the same inbox as local visit requests. Nothing sits in a queue waiting for a slow week.
- Phone
- +1-212-555-0194 Weekdays 9:00 AM – 6:00 PM, Saturday 10:00 AM – 4:00 PM. Outside those hours, leave a message with your number and the best time to call back.
- [email protected] Useful for photos of your dough, screenshots of a class confirmation, or a longer explanation of what went wrong.
- Kitchen
- 482 Mulberry Street, New York, NY 10013, USA In the Chinatown area of Lower Manhattan. Call ahead if you'd like to stop by during a session, so we can make sure someone is free to talk with you.
- Hours
- Monday to Friday: 9:00 AM – 6:00 PM Saturday: 10:00 AM – 4:00 PM Closed Sunday. Messages sent on Sunday are read Monday morning.
Send us a message
Tell us what you need and we'll route it to the right person. The more specific the note, the faster the answer.
- Recipe help: name the flour, the hydration, and how long the dough has been proofing. Those three details usually explain the problem.
- Class booking: say whether you want in-person or online, and roughly when you'd like to attend.
- Group session: give us the number of people and the style or skill you want to focus on.
Questions about recipes
If a dough isn't behaving, tell us the flour, the hydration, and how long it's been proofing. Those three details usually explain the problem. We're happy to help you troubleshoot a specific step, and we answer recipe questions from customers and from people just trying a recipe for the first time.
The most common notes we get are about dough that tears while it opens, a base that stays pale under the cheese, and a crust that turns soft within minutes of coming out of the oven. Each one usually comes back to the same handful of variables — how the dough was mixed, how long it rested, and how hot the oven actually was when the pizza went in. If you can tell us where you are in the process, we can narrow it down quickly.
Browse the recipe collectionBooking a masterclass
For class bookings, let us know which format you're interested in, in-person or online, and roughly when you'd like to attend. We'll confirm current dates and availability. Small-group sessions fill up, so reaching out early helps.
In-person sessions run in the Mulberry Street kitchen with a small group around the bench, so everyone gets hands on the dough. Online sessions follow the same structure over a live call: you mix and shape alongside the instructor, ask questions as they come up, and leave with notes for your own oven. Tell us which one fits and we'll send back the dates that are open.
Private and group sessions
Planning something for a group? Tell us the number of people and what you'd like to focus on, whether that's dough basics or a specific style. We'll suggest a format that fits. Private sessions work well for team events and celebrations.
Groups of four to twelve fit the kitchen bench comfortably. Larger groups can be split across two sessions, or run as a single online class where everyone cooks along from their own kitchen. Either way, we shape the session around what you actually want to learn — a full dough-to-oven run, or a focused hour on one style.
What happens after you write
We read every message and route it to the right person on the team. Most questions get a reply within a couple of business days. If you're asking about a class date, we'll confirm availability before you commit to anything. You'll hear from a person, not an auto-reply.
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1
Your note lands
It goes to the kitchen inbox and gets read by a person, not a filter.
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2
We check the details
Recipe notes go to the kitchen lead; class and group requests go to scheduling.
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You get a reply
Usually within a couple of business days, with dates confirmed before you commit.
Visit the kitchen
If you're local, you're welcome to reach out about visiting the Mulberry Street kitchen during a session. We're in New York's Chinatown area of Lower Manhattan. Call ahead so we can make sure someone's free to talk.
Visitors usually come by to see how a session runs before booking one, or to pick up an ingredient question in person. Weekday afternoons between classes are the easiest window. If you're travelling in from outside the city, call first and we'll tell you which sessions still have room that week.
482 Mulberry Street, New York, NY 10013, USA — between Canal Street and the Chinatown blocks of Lower Manhattan.
Before you write
A few answers we send often. If yours isn't here, the form above reaches the same people.
Read the full FAQHow quickly will I hear back?
Most questions get a reply within a couple of business days. Class-date questions take about the same, because we check the current schedule before answering. If your message arrives on a weekend, it's read on the next working morning.
What should I include in a recipe question?
The flour you used, the hydration percentage if you know it, how long the dough has been proofing, and at what temperature. Add the pizza style you're aiming for. With those four things we can usually tell you whether the fix is in the mix, the rest, or the bake.
Can I book a class for a group?
Yes. Tell us the number of people and what you want to focus on. Private sessions suit team events and celebrations, and we'll suggest a format that fits your group size and the room you have. Small-group dates fill up, so earlier is easier.
Do you answer questions from people who haven't bought a recipe yet?
We do. Plenty of messages come from people partway through their first attempt at a home pizza. Ask the question you actually have, even if it feels basic — it's the fastest way to get unstuck.
Can I stop by the kitchen without booking anything?
Call ahead and we'll find a window when someone can talk. We're on Mulberry Street in Lower Manhattan, and classes take up part of the day, so a quick call saves you a wasted trip.
Ask the kitchen your question
One message is enough to get started. Tell us what you're cooking, or which class you're eyeing, and we'll take it from there.
Dion's Pizza Deals · 482 Mulberry Street, New York, NY 10013, USA · +1-212-555-0194