Mobile pizza catering · Brooklyn, NY
Our Mobile Pizza Menu
The menu is built for events: pies that bake fast, hold up when served standing, and please a mixed crowd. Everything is made fresh at your venue. You can keep the list short or widen it, and we adjust for dietary needs flagged in advance.
Read down the corridor — four stops
- classic four familiar pies most crowds agree on
- signature house recipes, rotated with the season
- dietary vegetarian kept on every menu
- extras salad, dessert or a drink station
Built for events, not takeout. Pies are baked to order at your venue, so nothing sits under a heat lamp waiting for the crowd to reach the table.
How it runs
How the menu works
We bring a core set of pizzas and let you choose how many to run. A smaller event might use four options; a larger reception can offer six or more. Guests order at the station, and each pie is baked to order. That means no trays sitting out, and no cold slices by the time your guests reach the table.
The number you pick shapes staffing as much as ingredients. Fewer options means one station moves faster; a wider list reads as generosity and gives guests a reason to come back for a second slice.
Menu shape by event size
- four pies smaller gatherings, tighter service window
- five to six pies mixed crowds, dinner-length reception
- six or more larger receptions, several stations or a longer run
Tell us the guest count and the service window and we will suggest a shape. The final number is yours to set.
The foundation
Classic pies
The foundation is a set of familiar pizzas most crowds agree on: a straightforward cheese, a pepperoni, a margherita with fresh basil, and a vegetable option. These are the pies that disappear fastest at a mixed event, and they are the safest starting point if you are unsure what your guests like. We bake them the same way every time.
Straight cheese
Mozzarella and a light tomato base, baked hot and fast. The one pie that works for a picky crowd and a short service window at the same time.
Pepperoni
Cup-and-char pepperoni over the same tomato base. The default second pie for corporate events and birthdays alike.
Margherita
Tomato, mozzarella, fresh basil torn on after the bake so it stays green on the plate.
Vegetable
Seasonal vegetables over a lighter cheese layer. This pie doubles as the vegetarian option on most menus.
These four are the safest bet. Add signature pies beside them when the guest list is adventurous.
Bolder toppings
Signature recipes
Alongside the classics, we offer a few house recipes with bolder toppings. These rotate with the season and with what looks good at the market. If you have a favorite combination, tell us and we will see whether it works on our dough and oven. Some ideas translate well; a few do not, and we will be honest about which.
Signature pies are where a menu stops feeling generic. A reception in late summer may run stone fruit and soft cheese; a winter corporate dinner leans toward roasted onion, sausage and aged cheese. We build the short list with what is actually good that week, then send it for your approval before the event.
A custom request is a conversation, not a form field. Bring the idea and we will tell you plainly whether our oven and dough will do it justice.
One of the current house pies, plated for a tasting. The final topping list is confirmed with you before your event.
Vegetarian and dietary options
We keep at least one vegetarian pie on every menu and can prepare more. Gluten-free and dairy-free requests are handled case by case, since they affect dough and prep. Flag these needs when you book rather than on the day, because our prep starts before we reach your venue. We will confirm what we can do before the event.
What to tell us when you book
- vegetarian count — how many guests need a meat-free pie
- gluten-free — dough and prep change, so this is a case-by-case call
- dairy-free — affects cheese and base; we confirm what we can do
- allergies — flag anything severe so our crew can plan around it
Requests flagged at booking get confirmed in writing before your event. Requests raised on the day are harder to honor because our dough prep is already underway.
Build your list
Toppings and customization
Toppings range from the usual to a few less common choices, and you can build a menu around your guests. For corporate events we often suggest a tighter list that moves fast. For private parties, a wider spread encourages people to try something new. We will help you balance variety against service speed.
The practical trade-off is simple. Every extra topping slows the station slightly and adds a decision for the guest. Two familiar pies with a bolder third in the middle usually beats six options nobody can choose between. If you want a themed menu — a specific regional style, a color-led selection for a party — bring the idea and we will tell you how it will land.
Menu advice by event
- Corporate
- Tighter list, fast service, three or four pies with wide appeal.
- Wedding reception
- Five or six pies with one signature showpiece and a vegetarian staple.
- Private party
- Wider spread, more exploration, one or two adventurous pies.
- Birthday
- Crowd-pleasers first, one fun pie in the mix for the table that tries things.
Optional additions
Sides and extras
Pizza is the focus, but we can add a simple salad, a dessert option, or a non-alcoholic drink station. These are optional and quoted separately. For some events a side or two rounds out the meal; for others, pizza alone is plenty. We will tell you which fits your plan.
A salad helps when guests arrive hungry and the first pies are still in the oven. A dessert lands well after the last round of pizza, especially at a wedding or a long dinner. A drink station is the easiest add when your venue does not provide one. None of them are required — they exist to fill a specific gap, not to pad the menu.
Feeding a crowd
Guest count and service window decide how much dough we prepare and how many staff we bring. A hundred guests over 90 minutes is a different operation than fifty guests over two hours. Give us both numbers and we will size the menu accordingly, so the station never runs short and nothing goes to waste.
A slower window usually means more pies and fewer stations, because guests arrive at the table in waves. A faster window needs more ovens running at once and more hands on the line. Either way, we build the plan around your schedule rather than fitting your event into a fixed package.
Next stop
Tastings
If you want to try before you commit, we schedule a tasting. It is a practical way to confirm the crust, the sauce, and a couple of toppings before your event. Tastings are arranged by request through the contact page. We would rather you book knowing exactly what your guests will eat.
From the oven
A few frames from a typical service. No styling, no plating tricks — the pies look like this when they come off the peel at your event.
Before you book
Questions on the menu
If something is not answered here, the contact page is the fastest way to reach us.
How many pizzas should I order for my guest count?
Tell us the guest count and the length of your service window and we will suggest a number of pies and a running order. As a rough starting point, a mixed adult crowd tends to eat two to three slices each across a dinner-length event. We will size the menu to your numbers rather than to a fixed package.
Can I bring my own recipe or a family favorite?
Yes. Share the idea when you book and we will test it against our dough and oven. Some combinations translate beautifully, and a few do not hold up under the heat — we will be straight with you either way before your event.
How do gluten-free and dairy-free requests work?
They are handled case by case because they affect dough and prep. Flag them when you book and we will confirm exactly what we can prepare before your event. Requests raised on the day are harder to honor because our dough prep is already underway.
Do you bring sides or drinks?
We can add a simple salad, a dessert option, or a non-alcoholic drink station. These are optional and quoted separately. For some events pizza alone is plenty; we will tell you which fits your plan rather than upselling a side you do not need.
Where can I see the full pizza list before booking?
The short version sits on this page: four classics, a rotating signature list, and dietary options. For a full working list tuned to your date and season, get in touch through the contact page and we will send the current menu for your event.
Continue the corridor
Next stops: Our Services — how the catering setup works on site. Events & Gallery — how a real menu plays out at a reception. Contact & Booking — tastings, quotes, availability.
Kitchen
452 Industrial Way, Suite 102
Brooklyn, NY 11222, USA
+1-718-555-0194
Monday–Friday: 9:00 AM – 6:00 PM
Saturday–Sunday: by appointment for events