About Round Table Pizza Catering · Brooklyn, NY
The Team Behind Our Brooklyn Pizzeria
Round Table Pizza Catering is a Brooklyn-based mobile pizza service. We cook at your event rather than in a fixed dining room, and we built the business around one idea: fresh pizza, made where the party is.
Where we cook
Brooklyn & Manhattan
Most of our calendar — home kitchens, rooftops, lofts, backyards.
Queens & the Bronx
Regular events, booked the same way as anywhere else in the city.
This page explains who we are, how the oven works, and what to expect when we set up at your venue.
Our story
We started cooking pizza at events because the food at most gatherings was an afterthought. Trays went cold, lines stalled, and guests drifted away from the table. A working oven changed that. We set up where the people are, bake to order, and let the food become part of the event instead of a pause in it. The approach has not changed since.
That first setup was small — one oven, two people, a folding table. What grew was the discipline around it: dough mixed and proofed the day before, sauce cooked down and cooled, a service window agreed with the host before anyone arrives. The oven stayed the same size. The planning is what makes it hold up when forty guests turn at once.
We still work this way in Brooklyn and across the city. If you are planning a wedding, an office event, a birthday, or a private party and you want the food to feel like it was made for the room rather than delivered to it, this is the part of our work that matters most.
What we are
- A mobile pizza caterer, not a delivery app
- A wood-fired oven we bring to your venue
- Bake-to-order service during your event
- Brooklyn-based, cooking across all five boroughs
Based at 452 Industrial Way, Suite 102, Brooklyn, NY 11222.
How we cook
We use a portable oven that reaches high heat, which gives the crust a quick bake and a light char. Dough and sauce are prepared before we arrive, then finished at your venue. This is why prep details and dietary needs matter up front. It also means the pizza you taste at a tasting is the pizza your guests get.
A portable oven does not run on guesswork. The floor has to come up to temperature before the first pie goes in, and that is why we ask about your venue, your power access, and your service window before we load the van. Once it is hot, a pie bakes in a couple of minutes — fast enough that a line of guests moves and slow enough that the crust sets properly underneath.
What happens before we arrive
Our team
Our staff set up the station, serve your guests, and clean up afterward. For larger events we bring additional team members so the line keeps moving. We are used to working alongside planners, venue managers, and other vendors. The aim is a service that runs quietly in the background, not one that needs your attention.
Setup crew
They arrive ahead of your guests, level the oven, run the tables and peel station, and confirm the service window with you before the first order goes in.
Bakers on the pass
The people who stretch, top, and bake each pie during your event. They keep an eye on pace so nobody waits too long and nothing sits out under a lamp.
Service & clearing
Guests are served at the counter or the table depending on your layout, and the crew clears boxes, boards, and trays as the event winds down.
Coordination with your other vendors
If you have a planner, a venue manager, a bar team, or a band, we will share the service window and station footprint with them ahead of time so the evening runs in one sequence instead of four.
Where we are based
We operate from 452 Industrial Way, Suite 102, Brooklyn, NY 11222, and cook across all five boroughs. Brooklyn and Manhattan make up most of our calendar, with regular events in Queens and the Bronx. If your venue is outside the city, ask and we will tell you whether we can make it work.
The address is where the dough is mixed, the sauce is cooked, and the van is loaded. On event days the kitchen closes early and everything that matters travels with us: the oven, the peel, the boards, the boxes, and enough dough for the guest count we agreed on.
Kitchen & office hours
Monday–Friday: 9:00 AM – 6:00 PM
Saturday–Sunday: by appointment for events
Call +1-718-555-0194 or email [email protected].
What we care about
Two things matter to us: the food being good when it reaches the guest, and the host not having to manage it. That is why we plan service windows, staff for the guest count, and coordinate with your other vendors. It is also why we would rather ask questions early than fix problems on the day.
Plan the service window before the day — not during it.
Staff to the guest count, not to the room.
Share the footprint with the venue, the planner, and the bar team.
Ask about allergies, dietary needs, and timing up front, while there is still time to plan.
A look inside service
A few frames from an ordinary event day — the station before guests arrive, the oven at temperature, and the table once service starts.
Who we work with
We cook for couples planning weddings, offices organizing team events, families marking birthdays, and hosts throwing private parties. The common thread is people who want food that feels fresh and a service that does not add stress. If that sounds like your event, we would like to hear about it.
Weddings — plated service or a walk-up counter
Corporate events — office, rooftop, or off-site venue
Birthdays — family parties and milestone gatherings
Private parties — courtyards, lofts, and backyards
Common questions
How far in advance should I book?
For weddings and larger events, a few months out gives us the best chance of holding your date. Smaller birthdays and office events are often possible with less notice — send the date and we will tell you honestly whether we can staff it.
Can you handle dietary needs?
Tell us about allergies, vegetarian guests, and anything else up front. We plan dough, sauce, and toppings around what you tell us, which is much easier before the event than on the day.
What do you need from the venue?
A firm, level surface for the oven, reasonable access for the van, and enough space to work safely around the station. We will confirm the footprint with you and with the venue manager before the day.
Do you clean up afterward?
Yes. The crew breaks down the station, clears boxes, boards, and trays, and takes everything that arrived with us. Your venue should look the way it did before we set up.
Tell us about your event
Send the date, the venue, and roughly how many guests you are expecting. We will come back with the formats that fit and the details we still need before we can quote.
You can also call +1-718-555-0194 during office hours.
Where this page leaves you
You know who we are — a Brooklyn mobile pizza caterer, not a delivery service.
You know how we cook — a portable high-heat oven, dough and sauce prepared before we arrive.
You know where we are — 452 Industrial Way, Suite 102, Brooklyn, NY 11222, cooking across all five boroughs.
You know the next step — send the date, the venue, and the guest count, and we will take it from there.