Margherita
San Marzano-style tomato, fior di latte, basil, olive oil. The pie every menu should be judged on, and the one Chef Marcus competed with.
Menu & packages
Pizza Catering Menu For Los Angeles Events
Our menu is short on purpose. A 48-hour fermented dough, a small set of builds we make better than anyone in Los Angeles, and a handful of courses that genuinely improve the meal. Every event gets a menu assembled around its format — a Century City lunch on a 45-minute window is not planned the same way as a Pasadena garden reception with a seated course flow, even when the pizzas are identical.
We do not publish per-guest prices, because no two Los Angeles events cost the same. Guest count, courses, crew hours, and site access all move the number, and the honest version of pricing is a quote built for your date. Call 424-234-2606 or send the details and we will price it properly.
Signature Pies
Most hosts pick three to five. All are baked to order in front of your guests.
Diavola
Spicy salami, tomato, mozzarella, chili honey on the pass. The most requested build at Los Angeles corporate lunches.
Bianca with greens
No tomato: cream base, mozzarella, garlic, pecorino, finished with arugula after the bake so it stays bright.
Market vegetable
Rotates with what is genuinely good that week — squash and ricotta in summer, mushroom and thyme in winter.
Prosciutto e rucola
Baked plain, then dressed with prosciutto, arugula, and shaved parmesan. Popular at Westside receptions.
Custom build
Bring the idea. We will test it against the oven and tell you whether it works before it goes on your menu.
Service Formats
Continuous pass
Pizza comes off the deck and onto trays without stopping, cut and passed by our crew. Best for cocktail-style parties and open-house events where guests circulate.
Course service
An antipasti or salad course, then pizza brought to seated tables in waves, then dessert. The format most Los Angeles weddings and milestone dinners use.
Fixed serving window
Everything sized to land inside a set block — the standard for office lunches, all-hands meetings, and anything on a building's schedule.
High-throughput truck
Self-contained unit for festivals, fundraisers, and grand openings where volume per hour matters more than plating.
Add-Ons & Courses
| Add-on | What it is |
|---|---|
| Antipasti course | Cured meats, marinated vegetables, olives, and bread, set out before the first pizza. |
| Chopped salad course | A simple, sharp salad plated or passed to slow the pace before pizza service. |
| Oven-baked sides | Garlic knots, focaccia, or roasted vegetables out of the same deck between pizza waves. |
| Dessert pass | A short sweet course — usually a baked or ricotta-based dessert that suits the oven. |
| Gluten-free crusts | Separate tools and staging area; see the dietary page for how cross-contact is handled. |
| Dairy-free and vegan builds | Plant-based cheese and vegetable-forward pies built alongside the standard menu. |
| Additional crew | Extra chef or server hours for high counts, long passes, or difficult load-ins. |
| Second oven | Doubles output when a large guest count has to be served inside a short window. |
What Every Booking Includes
Oven and station equipment, fuel, dough made on our own 48-hour schedule, all ingredients, prep, a chef working the deck, service crew for the pass, compostable plates and napkins, and a full breakdown that leaves the site as we found it. Rentals, china, bar service, and venue permits are not included — we will tell you which of those your venue expects you to arrange, and we will coordinate with the rental company on placement.
Menu Questions Los Angeles Hosts Ask
How many pizzas do you build per guest?
We plan by slices consumed rather than pies ordered, then adjust for the format. A standing cocktail-style pass moves fewer slices per person than a seated dinner where pizza is the main course, and a lunch with a salad course lands somewhere between. The quantity math and the assumptions behind it are laid out on our pizzas-per-person guide, and we confirm the final count against your actual guest list before event day.
Can we choose the exact pizzas on our menu?
Yes. Most Los Angeles hosts pick three to five builds so the pass keeps a rhythm — usually one margherita-style classic, one white or cream-based pie, one vegetable-forward option, and one meat. We will happily build a custom pie around an ingredient you love, but we will also tell you honestly if a topping does not survive an 800-plus-degree deck.
Do you offer anything besides pizza?
We add courses rather than a second cuisine. An antipasti or salad course before the first pizza, garlic knots or focaccia out of the same oven, and a simple dessert pass are the additions that actually improve the meal. We do not pretend to be a full-service banquet kitchen, because doing one thing at championship level is the reason people book us.
How do dietary restrictions work on the menu?
Gluten-free crusts and dairy-free builds are available, prepared with separate tools and a dedicated staging area. We do not describe a shared mobile kitchen as allergen-free, because that would be dishonest — the detail on how we handle cross-contact is on our gluten-free and vegan page so a guest with celiac disease can make an informed choice.
When do we have to lock the menu?
About a week before the event for most bookings. Dough is a 48-hour program and specialty ingredients get ordered ahead, so late swaps are possible but limited. Guest-count changes are easier than menu changes — tell us the count shift and we scale the service without redesigning the menu.
Build Your Menu
Send the date, guest count, city, and the format you have in mind — we will come back with a menu and a price.
Related Planning Pages
Cost & Pricing Guide
What actually moves a per-guest number on a Los Angeles event.
How Many Pizzas Per Person
The quantity math we use to size a menu to your guest list.
Gluten-Free & Vegan
How dietary builds are prepared and what we disclose about cross-contact.
On-Site Pizza Catering
The core service the menu is built around.
Menus Are Built Around Your Format, Not A Template
Tell us how the event runs and we will design the pass around it. Same-day replies on most estimate requests.