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Paul is a private chef crafting artisan pizzas and more, in the metro-Atlanta area.
FUN FACTS ABOUT OUR DOUGH
The water for our dough is locally sourced from an ancient, sacred water spring, and has a naturally high mineral content (no tap water is used)!
We use an English ale yeast to ferment our dough.
Our dough is slow, cold fermented for at least 24 hours, resulting in a more flavorful, digestible pizza, and is also a great option for those watching their blood sugar levels.
Want to learn how to make pizza at home? Having a bachelor/bachelorette, birthday, or Super Bowl party? Shower, wedding, or corporate event?Hire me for a fun evening with your loved ones!
Here are just a few pictures of what we do:
Email me if you have any questions or would like to get an official quote:
