Continuous Pass
Pies come off the deck and go straight onto trays, sliced and carried by our crew without a break in the rhythm. This suits cocktail parties and open-house events where people are moving around rather than sitting down.
Menu & Packages
A Pizza Menu Built For Los Angeles Events
We keep the menu tight on purpose: a slow-proofed house dough, a small lineup of builds we've spent years refining, and a handful of courses that genuinely round out the meal. Every event gets a menu shaped around how it actually runs — a Century City lunch squeezed into a 45-minute window is planned differently than a Pasadena garden reception with a full seated course flow, even if the pizzas themselves are identical.
We don't post a flat per-guest price, because no two Los Angeles events cost the same to run. Guest count, the number of courses, crew hours, and how easy the site is to access all shift the total, and a quote built for your specific date is the only honest way to price it. Call 424-234-2606 or send us the details and we'll put a number together.
Service Formats
Course Service
A salad or antipasti course opens the meal, pizza follows in waves to seated tables, and dessert closes it out. Most weddings and milestone dinners we work in Los Angeles use this structure.
Fixed Serving Window
The whole service is sized to fit a set block of time — the default for office lunches, all-hands meetings, and anything tied to a building's schedule.
Passed Reception Service
Sliced pizza and grazing plates move through a standing reception via uniformed servers. There's no seated course, just a steady flow of food.
What Every Booking Includes
The oven and station equipment, fuel, dough made on our own 48-hour schedule, every ingredient, prep work, a chef running the deck, service staff for the pass, compostable plates and napkins, and a full breakdown that leaves your site the way we found it. Rentals, china, bar service, and venue permits fall outside that scope — we'll tell you which of those your venue expects you to handle, and we'll coordinate directly with the rental company on placement.
Menu Questions Los Angeles Hosts Ask
How do you figure out how many pizzas we'll need?
We count slices, not pies. A cocktail party where pizza is one of several passed bites needs fewer slices per guest than a seated dinner where it's the whole meal, and a lunch with a salad course sits in between. The math we use is spelled out on our pizzas-per-person guide, and we still double-check the final number against your actual guest list closer to the date.
Can we pick every pizza that goes on our menu?
Within reason, yes. Most hosts land on three to five builds so the pass has variety without slowing down service — typically a classic tomato-and-mozzarella pie, something white or cream-based, a vegetable option, and one with meat. We're glad to design a pie around an ingredient you're attached to, though we'll say so plainly if a topping tends to turn watery or burn in a deck running north of 800 degrees.
Is pizza really the only thing you serve?
It's the center of the menu, but we build outward from it with courses rather than switching cuisines. That might mean a salad or antipasti course ahead of the first pie, garlic knots or focaccia baked in the same station, and a simple dessert at the end. We keep the kitchen focused on what it does well rather than stretching into a full banquet menu.
What happens if a guest has a dietary restriction?
We keep gluten-free crusts and dairy-free builds on hand, made with separate tools and staged apart from the rest of the line. We won't tell you a shared kitchen setup is completely allergen-free, because it isn't — the details on how we manage cross-contact live on our gluten-free and vegan page, so anyone with celiac disease can decide for themselves what's safe to eat.
How close to the event do we need to finalize the menu?
Roughly a week out for most bookings. Our dough needs about 48 hours to develop, and specialty ingredients get ordered ahead of time, so last-minute swaps are limited but not impossible. Adjusting your guest count is much easier than reworking the menu itself — tell us the new number and we'll rescale the service without starting over.
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.