Questions about our Clermont pizzeria
Delivery, fees, allergies, how long a pie takes, and catering notice. Straight answers, the same ones you would get at the counter.
Do you deliver?
Yes, with our own drivers, to Clermont and Minneola, about five miles from the shop. A $3.99 delivery fee is added to every delivery order automatically. It is not a tip and does not go to the driver; tipping is up to you.
Are there any other fees?
Only these, and they are printed wherever you order: the $3.99 delivery fee, and a 10% set-up charge on catering we deliver and set up. There is no card surcharge, and no service charge when you eat in. Sales tax is added at the register.
Can I order online?
You can send an order request from the order page or the counter helper, and a person at the counter calls you back to read it back and give you a time. Nothing is placed or paid until they do. Or call the counter.
Do you have gluten-free pizza?
We have a 10″ cauliflower crust, which we call gluten-friendly rather than gluten-free: it is baked in the same oven, on the same bench, in a kitchen that handles wheat flour all day. We cannot guarantee a gluten-free environment.
I have a nut allergy. What is safe?
The pesto is made with pine nuts, the dessert twists use a chocolate hazelnut spread, and cannoli can come dipped in pistachio. Nothing else lists nuts, but everything shares one kitchen. Please ask the kitchen before you order; a person will tell you what they do to keep things apart.
What is vegetarian?
Filter the menu by “No meat listed”. We stop short of printing “vegetarian” because the Caesar dressing has anchovy and some cheeses are made with animal rennet. Ask and we will check.
How long does a pizza take?
About 20 minutes for a whole pie most of the week. Friday and Saturday evenings can run to 40. Slices are on the counter all day.
Can I split a pie half and half?
Yes. Each half-topping counts as a whole topping.
How much notice do you need for catering?
Twenty-four hours for up to 25 people, 48 hours above that. For more than fifty, call first so we can check the oven time for the day.
Do you take reservations?
We keep it first-come, first-served in the dining room. For a group of more than ten, call ahead and we will do our best to push tables together.
Still wondering?
Ask the counter
The counter helper answers from the menu, the hours and this page. Anything it cannot answer goes to a person.
