Pizza + catering

Sourdough pizza, made slowly, for people you like.

Before the baking, there was pizza. Ricotta Bear started with naturally leavened sourdough pizza in Los Angeles, and I still cook it for small events and teach it in workshops.

Ask about a dategarrett@ricottabear.com

What I do

  • Pizza nights and small events

    Naturally leavened sourdough pizza, made in front of your guests. Slow dough, a two day ferment, and toppings that change with what is good that week. Best for gatherings where people want to hang around the food.

  • Cooking workshops

    Small, hands-on sessions where everyone makes their own dough, stretches it, and bakes it. You leave knowing how to do it again at home, with a starter if you want one.

  • Content and partnerships

    Food photography, recipe development, and content for brands and food businesses I actually like. If it fits the kitchen, I am interested.

How it works

  1. Tell me about it

    Date, rough headcount, where, and what you are picturing. The form below takes two minutes.

  2. We sort the details

    I reply within a few days with what is possible, a menu, and a quote.

  3. I start the dough

    Two days before, the dough goes in the fridge. That part is not negotiable.

  4. Pizza

    I show up, I cook, you eat.

Make it yourself

Nothing here is a secret. Every pizza recipe I use is on the site, in metric and US measures. See all pizza recipes.

The dough recipe is on its way.

Ask about a date

I only take on a few of these, so the more you tell me, the easier it is to say yes.