Legal
Terms of Service
These terms govern your use of marcospizza.website. By using the site, you agree to them. If you do not agree, please do not use the site.
What this page covers
- How the site may be used, and what counts as misuse.
- What you may do with the recipes and what stays with the author.
- How cookbook orders and invoices are confirmed.
- Limits on warranties and liability, and how updates to these terms work.
Questions about these terms can be sent through the contact page or by phone at +1-415-555-0726.
Last updated 5 November 2026
Using the site
A short orientation before the sections that follow.
The site is provided for personal, non-commercial use unless you have written permission otherwise. You agree not to misuse the site, interfere with its operation, or attempt to access areas that are not intended for public use.
Reading, browsing, and printing pages for your own kitchen use are all fine. Automated scraping of the recipe collection, bulk downloading, or repeated requests that slow the site down for other visitors are not. If you would like to use material from Marco's Pizza — The Cookbook in a class, a newsletter, or a commercial project, write to us first and we will tell you what is possible.
You are responsible for the device, browser, and connection you use to reach the site. We keep the pages working for current browsers and do not support older or modified clients.
Content and recipes
The collection spans regional doughs, sauces, and toppings gathered from pizza traditions around the world.
The recipes, text, and other content on this site are the property of the site operator or are used with permission. You may cook from the recipes and share the results. You may not republish the content in bulk, resell it, or present it as your own.
Sharing means a photo of the pizza you baked, a note about which style you tried, or a link back to the page where the recipe lives. Copying whole chapters into a blog, a printed handout, or a competing recipe collection does not fall under sharing. If you adapt a recipe for a publication, credit the cookbook and keep the adaptation clearly different from the original method.
- Cook any recipe at home, as often as you like.
- Post your results and mention where the recipe came from.
- Republish recipe text or step-by-step methods in bulk.
- Sell, license, or redistribute the collection or any substantial part of it.
Orders and invoicing
How a cookbook order moves from enquiry to delivery.
Cookbook orders are handled by invoice rather than online checkout. Any order is confirmed by the team in writing before it is processed. No payment is collected through this site, and no card details are stored here.
In practice that means you send your request through the contact page, we reply with availability and an invoice, and the order is only processed once you confirm the invoice in writing. Nothing is charged automatically, and nothing is charged from this website. If you need to change or cancel before that written confirmation, tell us and the order will be updated or dropped.
- Step one
- Send your request with the edition you want and a delivery address.
- Step two
- We confirm availability and send an invoice for your review.
- Step three
- After your written confirmation the order is prepared and shipped.
No warranties
The site and its content are provided as they are. The operator makes no warranty that the site will be uninterrupted or error-free, or that any recipe will produce a specific result in your kitchen. Cooking outcomes depend on your ingredients, equipment, and technique.
Flour absorbs water differently from one bag to the next, home ovens hold heat unevenly, and a dough that behaves in one kitchen may need a little more or less time in yours. The recipes describe a method and a target; adjusting for your own conditions is part of the work, and the results are yours to judge.
Limitation of liability
To the extent permitted by law, the site operator is not liable for any loss arising from use of the site or reliance on its content. This includes indirect or incidental losses.
If a page is unavailable, if a recipe does not turn out as you expected, or if an order is delayed by a carrier, the remedy is to contact us and let us look at it — not to claim damages for the cost of ingredients or for a missed occasion. Nothing in this section removes rights you have under the law where you live.
Changes to these terms
These terms may be updated at any time. The current version is always the one published on this page. Continued use of the site after an update means you accept the revised terms.
When something meaningful changes — how orders are confirmed, what may be reused from the recipe collection, or how we handle your details — the date at the top of this page moves with it. If you are reading a printed copy or a saved version, check this page before you rely on it.
Common questions
Short answers to the questions that reach us most often about these terms.
Can I share a recipe with a friend?
Yes. Send them the link to the page, or cook it together and talk them through the steps. What we ask is that you do not copy the full recipe text into a message, a group chat, or a document and pass it around that way.
Do I pay for the cookbook on this site?
No. There is no checkout and no card field here. Orders are invoiced, and an order only moves forward after the team confirms it with you in writing.
Can I teach a class using these recipes?
Ask us first. A one-off home class is usually fine with credit; a paid course, a workshop series, or anything printed for a group needs written permission before you use the material.
How do I reach the team about these terms?
Use the contact page, write to [email protected], or call +1-415-555-0726 during Monday to Friday, 9:00 AM to 6:00 PM, or Saturday, 10:00 AM to 4:00 PM.
Contact
Questions about these terms can be sent through the contact page or by phone at +1-415-555-0726. Marco's Pizza — The Cookbook is based at 745 Basil Avenue, San Francisco, CA 94110, USA, and replies during business hours.
- Address
- 745 Basil Avenue, San Francisco, CA 94110, USA
- Phone
- +1-415-555-0726
- [email protected]
- Working hours
- Monday–Friday: 9:00 AM – 6:00 PM
Saturday: 10:00 AM – 4:00 PM
For anything covered on this page, the contact form is the fastest route — it reaches the same inbox the terms questions go to.