Miami & South Florida · Mobile Wood-Fired Pizzeria
Neapolitan-Style Pizza and a Toppings Bar for Your Event
The menu starts with dough, then the oven, then your guests choosing what goes on top.
How a catering menu actually gets built
The lineup runs from classic margherita and pepperoni to specialty pies and a build-your-own toppings bar. You choose the depth of the menu based on your guest count, your event style, and what your guests will actually eat.
The dough and why it matters
Dough is the part of pizza that most caterers rush, and it is the part guests notice first. We make ours ahead of time and let it rest so the base has structure and flavor before it ever hits the oven. Hand-stretching keeps the crust uneven in the right way, with a blistered edge and a tender center.
Because the dough is rested rather than pushed, a pie holds up on a buffet line or in a guest's hand while they stand and talk. That is the difference between catering pizza and pizza that happens to be catered.
A note on waiting
A rested dough is a slow dough. It is the one part of the day we refuse to speed up, because the payoff shows up in every single slice we hand out at your event.
The wood-fired oven is the center of the station
Wood-fired heat surrounds each pie, which is why the crust crisps quickly without drying out. Pies bake in about ninety seconds, fast enough to keep a line moving and hot enough to give the crust its character. Guests tend to gather near the oven to watch, and that pull is part of what makes the station work at an event.
Classic and specialty pies
The classic lineup covers the pies most guests reach for first. Specialty pies give the menu range, and they are where you can reflect your event's taste. Whether you keep it traditional or add a few signature options, the pies are baked to order during your service window. Nothing sits under a heat lamp.
Column labels describe typical menu depth for that kind of event. Your final lineup is confirmed during the quote process.
The toppings bar
The toppings bar turns dinner into something guests participate in. Guests choose what goes on their pie, hand it off, and get it back fresh from the oven. It works for mixed crowds because picky eaters and adventurous ones both get what they want. For events where guests are standing and mingling, the bar becomes a natural gathering point.
On the bar
- Fresh mozzarella and aged cheese blends
- Cured meats and classic Italian staples
- Roasted vegetables and garden toppings
- Herbs, oils, and finishing touches
Build-your-own pizza stations
For some events, we set up a station where guests build their own pies from start to finish. It is interactive, it keeps guests engaged, and it takes pressure off a fixed service time. This format works well for birthdays, casual private parties, and team events where the food is part of the activity. We staff the station so the process stays smooth even when guests are learning as they go.
Because guests make the pie themselves, the food becomes part of the activity rather than a pause in it. We keep a station lead at the table the whole time, so nobody has to guess how much cheese is too much cheese.
Dietary options
Vegetarian and vegan pies fit into the standard menu without feeling like an afterthought. Gluten-conscious requests need a conversation about our prep area so we can be clear about what is possible. If your guest list has specific needs, tell us when you request a quote and we will build the menu around them.
Planning ahead is what makes dietary options work smoothly on the day. A single note in your inquiry saves a scramble on site.
Ask About Dietary OptionsOur prep area handles wheat dough, so cross-contact is a real consideration for gluten-conscious guests. We would rather tell you that up front than promise something we cannot control.
Add-ons to round out the meal
Pizza can stand alone, or it can share the table with a few additions. Salads, small bites, and dessert options can round out the menu when you want more than pizza. If pizza is one part of a larger spread, we scale the pie count accordingly. Add-ons are priced separately, so you only include what your event actually needs.
Questions guests and hosts ask us
A few of the things that come up most often while we are planning a menu. If yours is not here, ask it during your quote request and we will answer it directly.
Can guests choose their own toppings?
Yes. The toppings bar lets guests customize their slice, and build-your-own stations are available for events where you want a more interactive format.
Do you offer vegetarian and vegan options?
Yes. Vegetarian and vegan pies are part of the standard menu. Tell us your needs when you request a quote so we can plan the lineup.
How many pies should I plan per guest?
It depends on whether pizza is the whole meal or one part of it, and how long your service window runs. We size the menu around your headcount during the quote process.
Can you handle gluten-conscious requests?
We can discuss options, but our prep area handles wheat dough, so cross-contact is a consideration. Tell us in advance and we will be honest about what is possible.
Next step
Send us your guest count and we will shape the menu around it
Tell us the occasion, the date, and roughly how many guests you expect. We will come back with a lineup of classic and specialty pies, the toppings bar format that fits your room, and any add-ons worth including. Dietary notes go into the same conversation, so nothing gets lost between planning and the day.