Cooks in about 90 seconds
Margherita
San Marzano-style tomatoes, fresh mozzarella, and basil. The pie we use to judge every batch of dough, because there is nowhere for a soft crust or a thin sauce to hide.
Neapolitan-style, wood-fired, made to order
Our Mobile Pizza Menu in Atlanta
Forty-eight hour dough, a short list of pies we cook well, and clear answers on vegetarian, vegan, and gluten-free options before you book.
Time is the ingredient
The dough
Our dough is the foundation of everything we make. It is a simple recipe: flour, water, salt, yeast. What matters is time. We ferment it cold for 48 hours, which develops flavor and gives the crust a light, airy structure with a good chew.
We use Italian-style flour for consistency and keep our hydration levels steady batch to batch. The result is a crust that puffs in the oven, browns evenly, and holds up under toppings without getting soggy in the middle. That is the difference you notice on a plate at an event: the base still has structure under a wet topping like tomato or fresh mozzarella.
What this means for your event
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48-hour cold ferment
Flavor develops slowly, so the crust tastes of more than flour and reads lighter on the plate.
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Stretched and baked to order
Nothing sits under a lamp. Each pie goes from bench to oven mouth in front of your guests.
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Built to hold a topping
A steady hydration keeps the middle from going soft while guests eat standing up.
On the menu all year
Classic pies
Our core menu covers the standards: Margherita, marinara, pepperoni, and a few house combinations. Each pie is built on the same dough and cooked the same way, about 90 seconds in a wood-fired oven.
Straightforward and popular
Pepperoni
Cured pepperoni that cups and chars in the oven. Kids take it without asking questions, adults come back for a second slice.
Marinara
Tomato, garlic, oregano, olive oil, no cheese. A good one to keep on the list when you have guests who avoid dairy but still want the full oven experience.
House combinations
A handful of pies built from what we cook best, kept steady so returning guests find them again. The classics stay on the menu year-round because guests expect them.
Rotating with the season
Signature and seasonal pies
Beyond the classics, we offer a rotating set of signature pies. These change with the season and with what is available from local suppliers.
Fig and prosciutto
An autumn pie we have run in past seasons: sweet fig against salty cured ham, finished after the oven so the prosciutto stays soft.
Peach and ricotta
A summer pie that reads lighter than it sounds. Good for warm-weather weddings where guests are eating outside and want something bright.
Spicy soppressata and honey
The one guests ask about by name. Heat from the salami, a thread of honey on the finish, and a crust that carries both without going sweet.
If you are booking a wedding or corporate event, we can suggest a menu that fits your theme or the time of year. We can also build a custom pie around a specific ingredient if you have one in mind. Tell us the ingredient or the mood and we will tell you honestly whether it works on a 90-second bake, because some things carry through the oven better than others.
Build your spread
Toppings and add-ons
Our topping list covers the usual range: cheeses, cured meats, vegetables, herbs, and sauces. We source what we can locally and use imported Italian products for the items where origin matters, like the tomatoes and the flour.
If you want to add a specific topping or remove something from a standard pie, that is easy. For events with a large guest count, we usually recommend sticking to a set menu of four to six pies rather than offering everything, since a tighter menu keeps the line moving.
Cheeses
Fresh mozzarella, aged mozzarella, parmesan, ricotta, gorgonzola, and a plant-based alternative for vegan pies.
Cured meats
Pepperoni, prosciutto, soppressata, and Italian sausage. We add the delicate ones after the bake so they stay soft.
Vegetables and herbs
Mushrooms, roasted peppers, red onion, olives, artichoke, cherry tomatoes, arugula, and basil. Seasonal vegetables rotate with the signature list.
Sauces and finishes
Tomato base, white base, olive oil and garlic, pesto, chilli oil, and a honey drizzle for the spicy pies.
Salads
The house salad is a simple mix of greens, shaved parmesan, and a lemon vinaigrette. A caprese salad is also available for warm-weather events.
Sides and boards
A seasonal vegetable dish and a charcuterie-style grazing board with cured meats, cheeses, and accompaniments. These are add-ons to the pizza package, not standalone catering.
At the event
A live station is a set number of pies cooked in sequence, timed so your guests eat in waves rather than queueing for one long service. For a wedding or corporate reception we usually plan the menu around arrival, the main service, and a later round for guests who are still standing. It is worth knowing this before you choose toppings, because delicate finishes added after the bake slow the pass slightly and work better on a smaller menu than a broad one.
Before you book
Dietary options
We offer vegetarian, vegan, and gluten-free options for every event. Tell us what your guests need when you book and we will build the menu around it rather than handing you a list to sort through at the venue.
What changes, pie by pie
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Vegetarian
The same dough and sauce with vegetable-forward toppings. The Margherita and marinara already fit here, so vegetarian guests are not eating a separate menu.
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Vegan
A dairy-free base, cheese skipped or swapped for a plant-based alternative. We cook these on a clean surface with separate tools.
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Gluten-free
Gluten-free crusts are available for guests who need them. We handle those orders with separate tools and clean surfaces.
Please read this
On severe allergies
Our prep area is not a dedicated gluten-free facility, so we cannot rule out trace contact. If a guest has a severe allergy, let us know before the event and we will walk you through what we can and cannot do. That conversation is better had on the phone than at the counter.
More questions answeredRounding out the spread
Drinks and dessert
We do not provide a full bar, but we can coordinate with your beverage vendor or recommend options that pair well with pizza. For most events, guests are happy with pizza alone.
Can we add a dessert course?
Yes. For dessert we offer a small selection: a Nutella pizza, a seasonal fruit pizza, and occasionally a tiramisu option. These are add-ons and need to be requested when you book, because they change how the last part of service is timed.
Do you serve drinks with the pizza?
We do not run a full bar. We can coordinate with your beverage vendor, or recommend pairings that suit the pies you have chosen. A crisp white or a light lager tends to sit better with a charred crust than a heavy red.
How many pies should we plan for a guest count?
It depends on whether pizza is the whole meal or one part of it. When pizza carries the evening, we work from a set menu of four to six pies rather than the full list, because a tighter menu keeps the line moving and the pies coming out hot. We will help you land on a count when you enquire.
Can we swap something out of a standard pie?
Yes, that is easy. Removing an ingredient or adding one to a pie on the list is straightforward. If you want something built entirely around a single ingredient, that is a custom pie and worth discussing early so we can source it in time.
Next step
Tell us the date and the guest count, and we will shape the menu around it
We cater across Atlanta and the surrounding area from our base on West Peachtree Street. Menu planning usually starts with two questions: how many guests, and is pizza the whole meal or one part of it. From there we can suggest pies, add-ons, and whether a dessert course is worth it for your event.
Where to find us
1280 W Peachtree St NW
Atlanta, GA 30309, USA
Monday to Friday, 9:00 AM – 6:00 PM. Saturdays and Sundays are by appointment for events.
+1-404-555-0832
Reading this menu again