Catering menu sheet Los Angeles

Marco's mobile pizza trailer serving hot stone-baked pies from its lit window at an evening event in Los Angeles

Pizza Menus and Catering Packages

Name: Marco's Pizza Catering
Address: 1200 S Figueroa St, Los Angeles, 90015, US
Telephone: +1-213-555-0427

Every event gets a custom menu, but most bookings start from a similar shape: a core set of pies, a couple of dietary options, and a service style that matches the guest count. This page covers what we cook, how packages are structured, and what to decide before you book. Prices come with your quote, since headcount and travel distance change the numbers.

Tell us the date and the guest count and we will send the menu and the quote back with the numbers spelled out.

Request a menu quote

Start with the bake and the classics. Everything else on this page is a variation on those two decisions.

The dough and the bake

Dough is fermented ahead of the event, which is what gives the crust its flavor and its chew. On site, each pie goes into a stone-baked oven at high heat and comes out in a couple of minutes with a crisp edge and a soft center.

Extended fermentation is the single biggest difference between catered pizza and delivery pizza: the dough has had time to develop before it ever meets the fire. A 48-hour double fermentation is the baseline we plan around, and it is the reason the crust holds up when a tray sits on a buffet for ten minutes instead of two. We do not rush it to save a morning.

That timeline also shapes the booking. Dough for a Saturday wedding starts fermenting on Thursday, so short-notice dates depend on what is already proofing. If your date is inside a week, ask first and we will tell you straight.

A pizza going into a hot stone-baked oven on a long peel, embers glowing inside the oven mouth — Each pie bakes in a couple of minutes, straight onto the oven floor.

Classic pies

The core menu covers the standards done properly: margherita, pepperoni, a white pie with ricotta and garlic, and a vegetable pie built from whatever is in season. These are the pies that disappear first at every event, and they are the ones we recommend anchoring a menu around.

Because they are the anchor, they also set the pace: a menu of four classics plus one specialty feeds a crowd faster than eight exotic pies nobody recognizes. If you want a printed menu card at the table, we can rename any of these to match your event.

Anchor the menu here, then add range

Margherita San Marzano tomato, fresh mozzarella, basil, olive oil. Classic
Pepperoni Cupped pepperoni, mozzarella, a light dusting of oregano. Classic
White pie Ricotta, roasted garlic, mozzarella, black pepper. Classic
Vegetable pie Built from whatever is in season that week. Classic

Prices are set on your written quote, not on this sheet. Headcount and travel distance move the number more than the toppings do.

Specialty and chef's pies

Beyond the classics, we build a few signature pies for each event. These give the menu a bit of range and give guests something to talk about. Pick two or three and they sit beside the anchor pies without competing with them.

A fresh pizza toppings bar arranged in bowls on a dark counter, ready for made-to-order service

Chili and honey

A spicy pie finished with a drizzle of honey, so the heat lands and then fades. It is the one people ask about afterwards.
Mushroom and truffle

Mixed mushrooms, mozzarella and a truffle finish. Rich enough that it works as the vegetarian headline pie rather than a side option.
Cured meat and arugula

Cured meat and arugula go on after the bake, so the greens stay crisp and the pie keeps its bite.

The fresh toppings bar

For made-to-order service, we set up a toppings bar where guests choose what goes on their pie. Vegetables, cured meats, cheeses, herbs, and a few sauces, all kept fresh and restocked through the service.

It slows the line slightly compared to a buffet, but it turns dinner into something guests participate in rather than just receive. It works best for parties under about 120 people, where the queue stays conversational instead of becoming a wait.

Cheeses

Mozzarella, ricotta, parmesan, dairy-free option on request.

Cured meats

Pepperoni, salami, prosciutto, kept on their own boards.

Vegetables

Whatever is in season that week, plus roasted peppers and mushrooms.

Herbs and sauces

Basil, oregano, olive oil, tomato sauces, chili oil.

Everything on the bar is restocked through the service, and the boards are kept separate from the standard prep surfaces.

Dietary options

Vegetarian and vegan pies are available on every menu, and we keep them on separate prep surfaces. Dairy-free cheese is an option if you tell us in advance. Gluten-free crust is available in limited quantities, and we will be honest about what we can and cannot guarantee in a shared kitchen setup.

Hands stretching fermented pizza dough on a flour-dusted bench beside a tray of proofed dough balls

Vegetarian

Standard on every menu. The vegetable pie and the mushroom and truffle pie both carry a full menu without any meat.

Always available
Vegan

Pies without dairy cheese, prepped on surfaces kept separate from the standard line. Tell us the count so we make enough.

On every menu
Dairy-free cheese

An option on any pie when you ask for it during planning, rather than a swap we make silently.

Advance notice
Gluten-free crust

Available in limited quantities. We work in a shared kitchen setup, so we will tell you plainly what we can and cannot promise before you book.

Limited quantity

If your guest list has specific allergies, list them during planning and we will build the menu around them.

Service styles, from buffet to slice line

The menu and the service style are two halves of the same decision. The same pies land very differently depending on how they reach the guest.

Buffet service

Buffet service keeps a steady supply of hot pizza moving for a large group. We bake continuously and bring out fresh pies as trays empty, so nothing sits long enough to go soft. It is the most efficient format for weddings and corporate events with a fixed meal window, and it pairs well with a set menu rather than a made-to-order line.

Made-to-order service

Made-to-order means each guest orders a pie and gets it hot from the oven. It takes longer per person, but the quality is at its peak and the interaction is part of the appeal. Guests watch the pie go in and come out, which is the part most people remember. Best for intimate weddings, birthdays, and private dinners.

Slice service for big groups

For events over a few hundred guests, slice service is the practical choice. Pies come out, get cut, and go straight to the line. Guests get hot pizza fast, and the queue keeps moving. It is less personal than made-to-order, but it is the format that works when the room is large and the schedule is tight.

Building a package

A package combines a service style, a set number of pies per guest, and any add-ons like salads or dessert. As a rough guide, plan on two to three slices per guest for a meal service, and fewer if pizza is one of several food options. We will help you size it properly so you are not short at the end of the night or left with trays of leftovers.

Choose the service style

Buffet, made-to-order, or slice line. The style sets the pace of the evening and how much of the pizza is eaten hot off the oven.

Size the pies per guest

Two to three slices per person for a pizza-only meal. Fewer if you are serving salads, dessert, or another main alongside it.

Add the extras

Salads, dessert, a dietary pie count, or a toppings bar. Each add-on is its own line on the quote so you can see what it costs.

What affects the quote

Guest count, travel distance from downtown Los Angeles, service duration, and whether you want add-ons. A cart setup for 40 guests in Koreatown prices differently from a trailer for 250 on a Malibu property.

We will give you a written quote with the line items broken out so you can see where the cost sits. No hidden charges added after the fact.

The stainless prep counter inside Marco's mobile pizza kitchen at night, with proofing dough and a stack of boxes

Guest count The number that moves the quote most. It sets the pie count, the oven runs, and the number of staff on site.: Sets pie count
Travel distance Measured from downtown Los Angeles. A courtyard in Koreatown and a property out in Malibu are not the same drive or the same setup.: From downtown LA
Service duration A two-hour window and a five-hour evening are different bookings. Tell us the run of the evening, not just the start time.: Per hour on site
Add-ons Salads, dessert, a toppings bar, or extra dietary pies. Each one is listed separately so nothing is folded into a lump sum.: Listed separately

Questions before you book

The three things guests ask about most often when a menu is being planned. If yours is not here, ask it when you get in touch and we will answer it plainly.

Can you handle vegan and gluten-free requests?

Yes, within limits. Vegan and vegetarian pies are standard, and gluten-free crust is available in limited quantities. Tell us about allergies during planning.

How many slices should we plan per guest?

Two to three slices per person works for a pizza-only meal. Fewer if you are serving other food alongside it.

Can we customize the menu for our event?

Every menu is built for the event. You can choose the pies, the service style, and any add-ons.

Ready to build your menu?

Send us the date, the venue, and roughly how many guests you are expecting. We will come back with a menu shaped around those three things, a service style that fits the room, and a written quote with the line items broken out.

Dough for the weekend is usually fermenting by Thursday, so earlier is easier. If your date is close, ask anyway and we will tell you what is possible.

Request a menu quote Ask about dietary options Check your date

Prefer to talk it through? Call +1-213-555-0427, Monday to Friday, 9:00 AM to 6:00 PM. Weekend events are booked by appointment.