Menu & Packages
Pizza Catering Menu and Packages
This page lays out what we cook, how the packages differ, and what to add on. Compare options and pick the right fit for your event size and budget.
Every package is built around wood-fired, made-to-order pizza
The menu rotates with the season, but the structure stays simple: thin-crust pies baked in about 90 seconds, a set of add-ons you can layer onto any package, and a price that follows your guest count. Read the three packages below, then send us your date, venue, and headcount.
Drop-off
We deliver the food. You handle serving. Built for small office lunches and casual gatherings with help on hand.
Full service
We bring the oven and staff the station. Guests eat fresh pies and watch the process at weddings and larger parties.
Reception
A fuller spread with salads, appetizers, and a timeline that follows your run of show from cocktail hour to late night.
The core pizza lineup
Thin-crust, wood-fired, hand-stretched
Our pies are thin-crust and wood-fired, with a hand-stretched dough and a rotating set of toppings. A classic margherita, a pepperoni pie, and a vegetable pie anchor most events. From there, guests can order pies topped with mushrooms, hot honey, or other options on the day. Each pie bakes in about 90 seconds, so nothing sits waiting under a heat lamp.
Margherita
Hand-stretched dough, crushed tomato, fresh mozzarella, basil, olive oil. The anchor pie for most events and the one guests order first.
Pepperoni
Cup-and-char pepperoni over the same thin crust. It cups at the edges and pools oil in the middle, which is why it disappears fastest.
Vegetable
Seasonal roasted vegetables, no meat. A reliable vegetarian option you do not have to special-order on the day.
Rotating day pies
Mushrooms, hot honey, and other combinations the station can fire to order while the queue is moving. Ask what is running the week of your event.
Package comparison at a glance
Three packages, one honest difference
We keep the packages simple so you can compare them quickly. A drop-off package covers food delivery for events where you handle serving. A full-service package adds the on-site oven, cooking, and station staffing. A reception package builds in a broader menu with salads, appetizers, and timing that follows your run of show. Most small office lunches choose drop-off; weddings and larger parties choose full service or reception.
Drop-off
Food delivered to your venue. You handle serving. Portions are predictable, so you can plan for a headcount and not guess.
Small office lunches, casual gatherings, parties where you have help on hand.
Full service
The on-site wood-fired oven, cooking, and station staffing. We size the number of pies, the staffing, and the oven output to your headcount.
Weddings, corporate events, and larger parties where the food is part of the occasion.
Reception
The live station plus salads, appetizers, and a timeline that follows your run of show. A grazing board for cocktail hour and late-night slice service after the main meal.
Weddings and formal events with a toast, a first dance, or a set dinner hour.
A drop-off order costs less than a full-service station because it does not include the oven setup and staffing.
Drop-off package
The leanest option
Drop-off is the leanest option. We deliver the food and you handle serving, which suits a small office lunch, a casual gathering, or a party where you have help on hand. It is the lowest-cost way to serve our pizza. Portions are predictable, so you can plan for a headcount and not guess. If you want a live station later, you can upgrade to full service.
Tell us the headcount and the drop window, and we will confirm what arrives, when, and how it is packed so your team can set it out without guesswork.
Full-service package
The oven comes to you
Full service brings the wood-fired oven to your venue and staffs the station. We cook on site, so guests eat fresh pies and watch the process. This format suits weddings, corporate events, and larger parties where the food is part of the occasion. We will size the number of pies, the staffing, and the oven output to your headcount so the line keeps moving.
Plan on us arriving ahead of the service window to set up the oven, lay out the station, and stage dough before the first guests reach the counter.
Reception package
Built around the run of show
The reception package is built for weddings and formal events that need a fuller spread. It pairs the live station with salads, appetizers, and a timeline that follows your run of show. We can add a grazing board for cocktail hour and late-night slice service after the main meal. If your event has a toast, a first dance, or a set dinner hour, this package is designed around it.
Cocktail hour
A grazing board holds guests while the room fills. We keep it replenished so the table never reads as picked over.
Main service
Salads and appetizers go out first, then the station fires pies to order while your program runs.
Late night
Slice service resumes after the main meal so the dance floor stays fed until the band stops.
Add-ons and sides
Round out any package
You can round out any package with salads, appetizers, and desserts. A grazing board works well for cocktail hour, and late-night slice service keeps the party fed after the main meal. We can also include calzones or arancini-style bites if you want a fuller spread. Add-ons are quoted per event based on your guest count.
Grazing board
Cured meats, cheeses, olives, and bread for cocktail hour. The piece that keeps early arrivals occupied while the room fills.
Salads
A cold seasonal salad to sit alongside the pies. Useful for a sit-down reception where guests expect a first course.
Appetizers
Warm bites to open the meal before the station fires. Pairs with the cocktail-hour window of your timeline.
Calzones and arancini-style bites
Folded or fried, for a fuller spread when a package needs more than pizza alone.
Desserts
A sweet close to the meal. Add it to a reception package or to a drop-off order for a smaller event.
Late-night slice service
The station stays on after the main meal so guests keep eating through the last hours of the night.
Dietary options
Everyone at the table has something to eat
We build menus around dietary needs, including vegetarian pies and options for common preferences. We will flag which pies contain nuts or dairy so you can guide guests with allergies. If you have vegan or gluten-sensitive guests, tell us and we will plan a dedicated pie or two. The goal is that everyone at the table has something they are glad to eat.
Allergy notes work best when they reach us before the menu is locked, so we can plan the dough, the toppings, and the order of service around them rather than improvise on the night.
How pricing works
What moves the number
Pricing depends on your guest count, the package you choose, and any add-ons. A drop-off order costs less than a full-service station because it does not include the oven setup and staffing. Travel outside our standard Chicago area may add to the quote, and we will say so up front. Send us your date, venue, and headcount and we will come back with a package and a price.
Guest count
Drives how many pies we fire and how long the station runs.
Package choice
Drop-off, full service, or reception sets the base of the quote.
Add-ons
Salads, boards, desserts, and late-night service, quoted per event.
Travel
Outside our standard Chicago area, confirmed in writing before you book.
Choosing the right fit
Start with your headcount and your budget
If you are unsure which package suits your event, tell us your guest count and budget and we will recommend one. A small office lunch usually lands on drop-off. A wedding or a large party usually needs full service or the reception package. There is no obligation to book after a quote, and we are happy to adjust the plan as your event comes together.
Common questions
Answers before you ask
The three questions we field most often about the packages and the menu. If yours is not here, call us or send a note with your date and headcount.
What is the difference between the drop-off and full-service packages?
Drop-off covers food delivery for events where you handle serving. Full service adds the on-site wood-fired oven, cooking, and station staffing. Drop-off costs less; full service turns the meal into an event.
Can I add salads and desserts to any package?
Yes. Salads, appetizers, desserts, and a grazing board can be added to any package. Add-ons are quoted per event based on your guest count.
How is pricing determined?
Pricing depends on guest count, package choice, and add-ons. Travel outside our standard Chicago area may add to the quote. Send your date, venue, and headcount for a package and price.
Send us your date, venue, and headcount
Tell us what you are planning and we will come back with a package and a price. If you already know you want a live station, say so and we will size the oven and staffing to your guest list.
Reach the kitchen
- 845 W Randolph St, Chicago, IL 60607, USA
- +1-312-555-0834
- [email protected]
- Monday–Friday: 9:00 AM – 6:00 PM; Saturday–Sunday: by event booking