From Truck to Table: Where the magic happens

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We have a full, albeit compact, commercial kitchen in the back of our food trucks, one-third of which is oven: and that is where the magic happens.

It does limit where we can cater a little, but if you can fit us in, the trade-off is wonderful pizza so it’s worth it.

OVEN

Our ovens are all woodfired, all hand-built, and almost all the weight. We're often asked if we can push our ovens on wheels, and much as we love the idea of cooking woodfired pizzas on an apartment balcony, woodfired ovens are, by necessity, extremely heavy. The entire back of the truck was built around the oven. The strong bracing and joists were constructed directly on the vehicle’s under-frame, then the oven hand-built on top, then outer box, then kitchen/fridges went in after. The perfect pizza needs the stone base, brick body, cement and stainless steel to insulate the heat inside; therefore, our largest oven weighs 950 kilograms and is 1200mm across.

Although the chef is the maestro, the oven is the orchestra; the heart and soul of our amazing pizzas.

SPACE

To have us cater your party, we need the space and width around two large cars, or about 8 metres long and 3.5 metres wide. That allows us to open the windows and door so we can exit for the many trips it takes to carry fresh pizzas to your banquet table.

VENTILATION

We also need to be outside or in a cavernous space with strong extraction fans because being woodfired, we produce smoke. If we’re under cover, the smoke can make people sick and leave black soot on the ceiling above us. Keep us outside where possible!

POWER

Although the oven is woodfired, we run fridges, lights and a fan inside the vehicle itself. Therefore, we need power to keep the food fresh and food safe. We only require 240v power from a standard socket (not 3-phase) as we don’t draw much power, and we carry with us 20 metres of extension lead which works most of our events.

If there is no access to power (like in a park), or we’re too far away (like in a community centre), or a cable wouldn’t be safe for guests (like over a footpath), we do have our generator available for an additional price. This makes us a little self-contained pizza factory at your front door.

WATER

We have full sink and handwashing facilities in our truck, including hot water as required by council regulations. However, we may ask for access to a tap at your venue. In summer, we’re required to park next to a tap and hose to comply with our fire ban exemption requirements. But at most events, we inevitably get sauce and toppings on us (delicious and messy!), and having easy access to water allows us to rinse while we’re on the go.

TRAILER

Our trailer set-up is the OG. For over a decade we pulled out our tables, toppings bar and equipment, neatly setting it up under a marquee that protected us from rain, sun and birds with aim. With our first truck arriving in 2021, we didn’t ‘put the old girl to pasture’, we renovated and fixed it and now it offers us an alternative set-up when the truck isn’t suitable or available. Its layout is in an ‘L’ shape rather than a rectangle and being on a trailer, it can often be wriggled into tighter spaces.

It’s not like the truck where we pull up, plug in and off we go in a flurry of flour; rather, it takes us a little longer to set-up and pack-up. The actual service itself is unchanged, and your guests will still receive the same high-quality service and product.

We prefer to use the truck where possible as it is convenient and timely, but the trailer oven is still going strong and may arrive at your party rather than the truck.

Our customer service and events planner will run all of this by you before the event. She’ll check the venue on Street View, and if that’s not available, will ask for pictures or video so that there are no surprises when we arrive.