A hands-on pizza experience rooted in Neapolitan craft — brought to life at Stamford’s markets, private kitchens, and event spaces.
Everything Dough launched in Stamford in 2024 built around one belief: the best food is food you make with your own hands. From farmers markets to private dining rooms across Fairfield and Westchester County, we design pizza experiences that are real, hands-on, and grounded in genuine technique.
We’re a small family business, and fully mobile. We arrive with the dough, the setup, and a professional kitchen behind us — you bring the people and the occasion. No mess left behind, no detail missed.
Every event we run — from a kids’ birthday party at CoCreate to a corporate evening in a Westchester venue — is built the same way: with care, with craft, and with the kind of energy that only happens when good food brings people together.
Ale’s love of pizza started where she did: in Buga, Colombia, a small city in the Andes where she grew up baking cookies and desserts. That early spark eventually took her to culinary school — and then to a decade of professional kitchens that few chefs have passed through in the same way.
At 23, she built her first pizzeria from the ground up in Colombia called Pizzapolis. She then moved to New York and worked the pizza and pastry station at The Inn at Pound Ridge under acclaimed chef Jean-Georges Vongerichten — where 300+ covers a day meant that precision was never optional. From there, she became head chef at Pizzeria Magpie in Montreal, one of Canada’s most celebrated wood-fired pizzerias.
In 2024, she landed in Stamford and launched Everything Dough. Today she’s an AVPN-certified pizzaiola, a recurring speaker at PMQ’s Pizza Power Forum, and one of PMQ Magazine’s “10 Latino Pizza Chefs to Watch 2025” — recognized alongside a title she’s quietly earned for years: “the rising star shaping the future of pizza.”
She also holds a degree in advertising. Which explains why the brand looks as good as the pizza tastes.
Neapolitan pizza is one of the most demanding styles in the world. Real fermentation, real fire, real technique. We don’t take shortcuts because the process is the point.
Ale’s story runs from Colombia to New York to Montreal to Stamford. That journey shapes every recipe, every class, and every pizza that comes out of the oven.
Farmers markets, birthday parties, corporate events, bachelorette nights — the occasion always looks different. The warmth at the table never does.
You won’t just eat well. You’ll stretch, top, and bake your own pizza — and carry that skill home long after the meal is over.