Chef Marcus Roberto — two-time world pizza champion, pizza catering Los Angeles
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On-Site Pizza Catering in Orange County

This is our flagship service: a mobile forno towed to your address, brought up to roughly 850°F on oak and almond hardwood, and worked by a pizzaiolo who launches, turns, and pulls pies in front of your guests. Bake time per pizza runs 70 to 100 seconds, which is why the crust leaves the deck blistered and pliable instead of dry. It suits hosts who want the cooking to be part of the event rather than a delivery that shows up in insulated bags.

What The Service Includes

The Menu Structure

Most events run three to five pizzas on rotation rather than a full à la carte list, because a rotating pass keeps hot pizza moving continuously. A common build: margherita with fior di latte and basil, a marinara for guests avoiding dairy, a spicy salami diavola, a white pie with ricotta and seasonal vegetables, and one seasonal special. Add-ons include an antipasti board, a chopped salad course, and dessert pies finished with mascarpone. Dietary alternatives are covered on our gluten-free and vegan options page.

Site Requirements And Limitations

Being honest about limits saves everyone a bad event. A live-fire oven needs a level pad, tow access, overhead clearance, and a venue that permits open flame. It is not the right choice for indoor rooms without ventilation, most rooftops, some coastal park sites with fire ordinances, and tight multi-story access. In those cases a gas deck or hot-hold service delivers the same menu with different crust characteristics — the tradeoffs are laid out in our pizza catering cost comparison. Weather matters too: sustained high wind changes how the fire behaves, so we may reposition the oven or extend heat-up time.

What Affects The Price

Guest count, service duration, number of oven decks, staff count, menu additions, fermentation schedule, and travel distance from central Orange County all move the number. Pricing varies based on event size, site conditions, menu selections, access requirements, staffing, and the service option you choose — the cost and pricing guide explains how we build each estimate line by line. Call 424-234-2606 with a headcount and city for a real figure.

Related Pages

Weddings & Private Parties

Course structure, timelines, and rentals for a seated event.

Corporate & Office Events

Fixed serving windows for business-park lunches.

Event-Day Process

Load-in through final walkthrough, hour by hour.

Service Areas

City-level coverage and access notes across the county.

On-Site Catering FAQs

How much space does the pizza station need at my venue?

Plan on a level area roughly 12 feet by 12 feet for the oven trailer plus a prep table, with clear overhead space and no low-hanging branches or awnings directly above the chimney. Decomposed granite, concrete, or asphalt is ideal; soft turf and sand need boards under the wheels. We also need a path wide enough to tow or push the unit into place — typically 7 feet — which is the detail that trips up gated South County communities and older Fullerton properties with narrow side yards.

Do you need power or water from the venue?

The oven itself runs on wood, not electricity, so no gas line or hookup is required. We ask for a standard 110V outlet for lights and a prep fridge when one is available; if not, we bring a quiet inverter power source. We arrive with our own water for handwashing and sanitizing, so a venue without a hose bib is fine. Tell us during booking so we load the right kit.

How many pizzas can one oven produce per hour?

A single deck running at 850°F turns out roughly 45 to 70 twelve-inch pies per hour depending on how disciplined the pass is, whether the crew is launching two or three pies at a time, and how much topping weight each order carries. For counts above about 150 guests we either add a second oven or extend the serving window rather than rush bakes, because a crowded deck produces pale, under-blistered crust.

Is an open-flame oven allowed at coastal parks and rooftops?

Sometimes, and it depends on the property. Some coastal parks and HOA venues in Newport Beach and Laguna Beach restrict open flame or require a permit and extinguisher on site; many rooftops prohibit it entirely. We check the venue rules before the deposit and will recommend a gas-deck or hot-hold setup where a live fire is not permitted rather than let you discover the problem on event day.

Check Availability

Send your date and venue address; we confirm whether the oven fits before you pay anything.

Not Sure The Oven Fits Your Venue?

Send the address and we will review access, clearance, and flame rules, then recommend the setup that actually works.

Call 424-234-2606Request an Estimate