Terms and conditions for dionspizzas.site

Terms of Service

These terms set out the conditions for using dionspizzas.site. By accessing the site, you agree to them. If you do not agree, please do not use the site.

Use of the site

You may read, browse, and use dionspizzas.site for personal, non-commercial purposes. That covers reading the recipe collection, following the pizza style guides, and comparing cookbook editions before you decide whether to order. It does not cover reselling the content, running it through a training or translation pipeline, or publishing it as your own reference material.

Copying, republishing, or redistributing the content, including recipes and text, is not permitted without written permission. Automated scraping and bulk downloading of pages, images, or recipe text are also outside the permitted use of the site. Reading a recipe, printing one for your own kitchen, or sharing a link with a friend is fine.

What is fine

Reading recipes and guides on any device, at your own pace.
Printing a single recipe for your own kitchen use.
Sharing a page link with friends or in a private cooking group.
Quoting a short line with a link back to the page it came from.

What needs permission

Republishing recipes or text on another website or app.
Bulk downloading or scraping pages, images, or recipe content.
Using site content in paid products, classes, or printed compilations.

A shaped pizza dough round resting on a floured steel bench in a cool-lit kitchen

Content and accuracy

Applies to every recipe and guide on dionspizzas.site.

The recipes and guidance on this site are provided for general informational purposes. Cooking involves variables such as equipment, ingredients, and oven behavior, and results will differ. A home oven, a steel plate, and a wood-fired dome will each treat the same dough differently, and the weather in your kitchen matters too.

We make reasonable efforts to keep information accurate, and we correct errors when readers point them out. We do not warrant that every recipe will work in every kitchen. Where a recipe depends on a specific hydration, a proofing window, or a particular style of pan, that dependency is described in the recipe itself so you can judge whether it suits your setup.

If a result comes out differently than described, that is useful information rather than a defect. Note the flour, the oven, and the timing, and treat the next attempt as a comparison.

Orders and payments

Orders for the cookbook are handled by invoice or bank transfer, with local pickup available in Chicago. There is no online card payment on this site.

How an order starts Through the contact page
Payment method Invoice or bank transfer
Card payment on this site Not offered
Local pickup Chicago, by arrangement
Bulk or gifting requests Confirmed by direct communication

Order details, timing, and any bulk arrangements are confirmed by direct communication. Until that confirmation happens, nothing on this site should be read as an accepted order. Pricing, availability, and pickup windows are set in that exchange rather than on the page.

Intellectual property

Photographs, recipe text, and page copy are covered the same way.

All text, recipes, and images on this site are the property of Dion's Pizza or its licensors unless otherwise stated. Nothing in these terms grants you a license to use the content beyond personal reading.

That includes the recipe collection, the regional style guides, and the photographs that accompany them. If you would like to use a recipe or an image in a class, a publication, or a commercial setting, ask first. Requests are handled case by case, and permission is not implied by the fact that the content is publicly readable.

Names and brands mentioned on the site remain the property of their owners. A reference to a regional style or a piece of equipment is descriptive, not a claim of partnership.

Limitation of liability

The site is provided as is. To the extent permitted by law, Dion's Pizza is not liable for any loss arising from use of the site or reliance on its content. This includes, but is not limited to, cooking results.

In plain terms: a recipe can fail, a dough can over-proof, and an oven can run hotter than its dial suggests. You are responsible for safe handling of food, heat, and equipment in your own kitchen. Nothing here limits rights you have under the law that cannot be set aside by agreement.

We are also not responsible for the content of sites we link to, or for changes those sites make after we link to them.

A reading-room table with a pizza steel, dough docker, and folded linen under cool daylight

Nothing on this page replaces the safety instructions that come with your own oven and equipment.

Changes to these terms

These terms may be updated from time to time. The current version applies whenever you use the site. Continued use after a change means you accept the updated terms.

Updates are made when the way the site works changes, for example when ordering arrangements, content, or the tools behind the site shift. The version published here is the version in force; earlier versions are not archived separately on the site.

Contact

Questions about these terms can be sent through the contact page or by mail to Dion's Pizza, 1290 Dough Street, Chicago, IL 60607.

Postal address: 1290 Dough Street, Chicago, IL 60607, United States
Phone: +1-312-555-0483
Email: [email protected]
Hours: Monday–Friday: 9:00 AM – 6:00 PM. Saturday: 10:00 AM – 4:00 PM. Sunday: Closed.

For questions about how data is handled, the cookie policy explains what is collected and why.

A stone pizza oven mouth with a wooden peel resting at its edge

Questions about a specific recipe usually get a faster answer than questions about the terms themselves.