The menu is built around two styles: Neapolitan-style pies with a soft, blistered crust, and New York-style party slices that feed a crowd standing up. You pick the styles, the toppings, and how much you want guests to customize.
Both styles come out of the same trailer oven, so you can serve them side by side without a second setup or a second crew. Below is what the kitchen actually bakes, what we can adapt for dietary needs, and how the packages scale from a backyard birthday to a full corporate reception.
Neapolitan-style dough rests and proofs before service. New York-style is pressed thin and baked longer for a slice that folds.
Toppings bar guests build their own pie, which slows the line but gives people something to do.
452 W 19th St, New York
Two crusts, one oven
Neapolitan-style pies
A short, hot bake leaves the center soft and the edge spotted. The dough is flour, water, salt, yeast, and the toppings stay light so the crust is not weighed down. Margherita, marinara, and a white pie with ricotta and garlic are the classics. Best when guests are seated or standing near the station.
New York-style party slices
The larger, thinner slice most people picture when they hear "party pizza." It folds, it holds, and it is easy to eat with a drink in the other hand. For a mixed-age crowd or a room with a lot of movement, this is usually the safer default.
Build-your-own toppings bar
The toppings bar is where guests get involved. We set out a spread of vegetables, meats, cheeses, and sauces, and guests build their pie before it goes into the oven. It slows the line slightly, but it also gives people something to do and turns dinner into a conversation starter.
Popular with birthdays and private parties. Less popular when you need to feed 200 people in 90 minutes, so we will advise accordingly and tell you honestly whether it fits your service window.
Bowls of mozzarella, ricotta, pecorino, and a soft cheese for the base.
Sliced pepperoni, sausage crumble, mushrooms, peppers, olives, onions, cherry tomatoes.
Sauces: crushed tomato, white garlic base, and a spicy oil for finishing.
Herbs and greens cut at the station so they do not wilt on the pie.
Dietary options
We would rather build the menu correctly the first time than improvise on event day.
Vegetarian and vegan
Available as standard menu items, not special requests. The marinara, the white pie without cheese, and several vegetable combinations are already on the sheet.
Gluten-free crust
Available when you flag it at booking so we can prep it on a separate surface. Tell us the count in the inquiry and it goes into the plan.
Other restrictions
Nut, dairy, or other restrictions: tell us in the inquiry and we will plan the menu around them instead of patching it at the event.
Cross-contact
We keep gluten-free dough and tools separate from the main station and clean the surface before the bake.
Catering packages
Packages are built around guest count, service length, and how much menu variety you want. We do not publish fixed prices on this page because venue access and travel affect the final number. Send us your details and we will put together a real quote.
Core pies
Smaller events
- A few core pies from the menu
- A set service window
- One pizzaiolo and one assistant
- Best for backyard parties and small offices
Most requested
Full service
Weddings & receptions
- Both crust styles side by side
- Specialty pies added to the sheet
- Toppings bar and additional staffing
- Longer service window for a seated dinner
Corporate & large
Guest counts from 150
- High-volume slice service
- Second oven on request for larger rooms
- Dietary options flagged at booking
- Site and travel confirmed in the quote
Package details are shaped by your guest count, the venue, and how long service runs. Tell us those three things in the inquiry and the quote comes back with a real menu attached.
How to choose a menu for your crowd
If your guest list is mostly adults and the event is seated, lean into Neapolitan-style pies and a couple of specialty options. If it is a standing reception with a wide age range, New York-style slices plus a toppings bar usually works better. For a wedding, a mix of both tends to cover the most people. We will help you land on a combination that fits your guest count and your budget.
- Seated dinner
- Neapolitan-style pies and a couple of specialty options.
- Standing reception
- New York-style party slices plus the toppings bar.
- Wedding
- A mix of both styles covers the widest guest list.
- Large corporate
- High-volume slice service and a tighter menu.
Tasting and menu previews
If you want to taste the pies before you book, we can arrange a tasting at our Manhattan location on West 19th Street. It is a chance to try the dough, the sauce, and a few topping combinations before you commit. Not every event needs a tasting, but it is useful for weddings and large corporate bookings where the menu is part of the planning. Ask about it when you reach out.
What is not on the menu
We do pizza, and that is it. No pasta, no salads, no dessert. If your event needs a broader menu, we can coordinate with another vendor or fit alongside your existing caterer. We would rather be honest about the scope than promise a full dinner service we do not run. Guests who want more than pizza should get it from someone who does it well.
We arrive with the trailer, the oven, and the dough already proofed.
If you are running a bar, a dessert table, or a salad course, we work around it.
+1-212-555-0198
Questions we hear before booking
How many pies do I need for my guest count? +
It depends on whether guests are eating a full meal or grazing between other courses. For a standing reception with drinks, plan on roughly three slices per guest; for a seated dinner where pizza is the main course, plan on four to five. Tell us the guest count and the shape of the event and we will size the menu for it.
Can we mix Neapolitan-style and New York-style pies? +
Yes. Both styles bake in the same oven, so there is no second setup. Most weddings and mixed-age receptions run both: Neapolitan for guests who sit down to eat, New York-style slices for people standing and moving around.
Is gluten-free crust baked separately? +
Yes. Gluten-free dough is prepped on a separate surface with its own tools, and the surface is cleaned before that pie goes in. Flag it at booking so we can plan the count and prep the dough.
Why are prices not listed on this page? +
Venue access and travel affect the final number, and so does the length of service. Send us the event date, the guest count, and the address, and the quote comes back with a real menu and a real total attached.
Can you fit alongside another caterer? +
Often, yes. We have run alongside bar service, dessert tables, and full dinner caterers. Tell us the shape of the evening and we will slot the pizza service into the right window so the two do not collide.
Send your details and we will build the menu around your event.
Tell us the date, the guest count, and the address, and we will come back with a menu and a quote. If you are not sure which package fits, we will suggest one based on the shape of the event.
