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Chicago pizza studio · North Wells Street
Contact the Chicago pizza studio
Ask about recipe packs, masterclass dates, or a private group session. Send the details and we will reply with a straight answer about availability and what fits your oven.
The key below names where to reach us and what to put in your message. Read the line, then send it.
What to ask us about
Recipe pack questions, class availability, private bookings, and anything about your home oven setup. If you are between two packs, describe what you have baked before and what equipment you own, and we will recommend one. If you want a specific class date, ask before you plan travel around it, because dates fill at different rates.
- Your home oven
- Tell us the model, the top temperature it reaches, and whether you use a stone or a steel. That single line changes which pack fits you.
- What you have baked
- Store dough, sourdough starter, or nothing yet — say which. It tells us how much of the dough and oven basics guide you can skip.
- The class you are eyeing
- Name the style and the date. We confirm availability before anything is final, so a question costs you nothing.
- Dietary constraints
- Say it when you inquire, not on the day. Dough is flour, water, yeast, and salt, and we will be honest when a substitution changes the result.
Send an inquiry
One message is enough. Put the useful detail in it and we will answer with a real date or a real recommendation.
Hands mid-stretch, studio bench
Booking a masterclass
Tell us the date you are considering, the style you are interested in, and your experience level. If you are booking for a group, include the group size. We confirm availability before anything is final.
For weekend sessions, especially Detroit-style and wood-fired dates, ask early. If your preferred date is full, we will tell you what else is open rather than leave you guessing.
Private and group sessions
Private sessions suit team events, celebrations, and groups who want the room to themselves. We can focus on one style or run a comparison across two so your group tastes the difference.
Private bookings need more lead time than public dates. Send the group size, the date range you are considering, and any dietary constraints, and we will tell you what is workable.
What to put in the request
Three lines cover it. The more specific the first message, the fewer rounds of email it takes to lock a date.
- i How many people, and whether anyone in the group is baking for the first time.
- ii One style you want, or two you would like compared side by side.
- iii A date range that works, plus any dietary constraints so we can plan the dough in advance.
For team events, the studio seats a group comfortably around one bench, which keeps everyone close enough to see the stretch. Tell us the headcount first and we will say whether your group fits the room or whether we should split it across two dates.
Studio location and visiting
Address
1290 North Wells Street
Chicago, IL 60610
United States
Phone hours
Monday to Friday
9:00 AM – 6:00 PM
+1-312-555-0723
Visiting
Closed-toe shoes
Hair tied back
Arrive a little early
The studio is at 1290 North Wells Street in Chicago, IL 60610. It is a working kitchen, so wear closed-toe shoes and tie long hair back. Arrive a little early, since the first part of a session sets up the rest. If you are coming from out of town, contact us before booking travel so we can confirm the date is open.
Sessions run in the studio kitchen, not a rented hall. That means flour on the floor, a real oven, and a bench you will actually work at — worth seeing once before you commit to a private booking.
North Wells Street, Chicago
Response times
We answer inquiries in the order they arrive and usually within a couple of business days. Class-date questions get priority when a date is close. If you have not heard back and your date is soon, call the studio at +1-312-555-0723 rather than waiting on email. For anything time-sensitive, the phone is faster.
Weekday mornings are the quietest stretch on the phone, so if you want a longer conversation about your oven, that is the window. Messages sent late on Friday will be picked up Monday, since the studio is closed over the weekend unless a class is running.
Dietary constraints and other needs
Tell us about dietary constraints when you inquire, not on the day. Dough is made from flour, water, yeast, and salt, and we can discuss substitutions where they work. We will be honest when a substitution will change the result, because pretending otherwise wastes your session. If you have an allergy that needs a specific setup, mention it early so we can tell you whether we can accommodate it.
What we can usually adjust
- A gluten-free blend for part of the group, when the bake is planned ahead.
- Dairy-free cheese for a private session, with a note about how it browns.
- Topping swaps for a group menu, arranged before the session.
What we will tell you honestly
- When a swap changes the crust, the stretch, or the rise.
- When a serious allergy needs a setup we cannot guarantee in a shared kitchen.
- When a public date is the wrong room and a private one fits better.
Before you write
Check the dough and oven basics guide and the pizza styles comparison first. Many questions about hydration, equipment, and which style to start with are answered there. If your question is still open after reading, send it. We would rather answer a specific question than have you guess and waste a weekend on a dough that was never going to work in your oven.
Questions we get before someone writes
Can I book a masterclass without a recipe pack?
Yes. The pack and the class are separate purchases, and plenty of people start with a class to see whether the dough method clicks before buying a set of recipes. Say which one you are asking about so we point you the right way.
My home oven only reaches a moderate temperature. Is a class still useful?
It is, and it is the case we plan around most often. Tell us the top temperature and whether you use a stone or a steel, and we will steer you toward the styles that bake well at that heat instead of the ones that only shine in a wood oven.
How far ahead should I ask about a private session?
Earlier than a public date. Private bookings take the whole room and need more lead time to arrange, so send your group size and a date range and we will tell you what is workable rather than promise a slot we cannot hold.
Can I just visit the studio before booking?
Call ahead during phone hours and we will tell you when the kitchen is free enough to look around. It is a working space, so there are times when a class is mid-stretch and the door stays shut — a quick call saves you the trip.
One message is enough
Tell us what you want to bake, and we will answer with a date
Send the style, the date range, and the details of your home oven. If a pack is what you are after, describe what you have baked before. Either way you get a specific reply, not a brochure.