PIZZA DE WEYSS · 2200 POST ST · SAN FRANCISCO · 415-555-0761
About Pizza de Weyss
Pizza de Weyss is a mobile pizzeria based at 2200 Post St in San Francisco. We bring a wood-fired oven and a live pizza station to weddings, corporate events, birthdays, and private parties across the city and the surrounding Bay Area.
How we started
The business grew out of a simple observation: event food is usually the most forgettable part of a well-planned event. A wood-fired oven on site changes that. It is fast, it is visible, and it gives guests something to watch while they eat.
We built the service around that idea and have kept it there. Everything we have added since — the station layout, the menu breadth, the crew training — exists to protect that one moment when the oven opens and the crust comes out blistered.
The starting point
Catering menus are planned weeks ahead, then served from a warming tray. The food is rarely the part guests talk about afterwards.
The change
A wood-fired oven on site bakes each pizza in the open, in front of the room. Guests queue, watch, and eat within minutes.
What stuck
We kept the oven at the centre of the service. The station is the venue, and the pizzaiolo is part of the room rather than behind a service door.
Our craft: dough, fire, and timing
Neapolitan-style pizza depends on three things working together. Get any one of them wrong and the pizza suffers. Most of our planning goes into making sure all three land on the same day.
The dough
A slow rise develops flavour and structure. We mix and ball the dough ahead of the event, then let it prove at room temperature so it stretches without tearing. Under-proofed dough springs back; over-proofed dough collapses. Both show up in the crust.
The fire
The oven runs hot enough to blister the crust in a couple of minutes. That heat is what gives Neapolitan pizza its soft centre and leopard-spotted edge. We manage the fire through service so the floor temperature stays steady from the first pizza to the last.
The timing
Service has to move fast enough that guests are not waiting. We pace the station to your event schedule — speeches, cake, first dance — so the queue never blocks the room and nobody eats cold.
On event day, the oven is lit before guests arrive and stays hot until the last pizza leaves the peel.
The team behind the station
Our crew handles the whole event: setup, service, and breakdown. They are trained on the oven and the dough, which matters when a line forms and every pizza needs to come out right. We keep the crew size scaled to the event so nobody is stretched thin.
A small wedding might run with a two-person crew. A corporate reception for several hundred guests needs more hands on the line, more dough staged, and a second oven shift. We plan that with you rather than guess on the day.
On arrival
The crew parks, levels the trailer, checks the gas and wood, and lights the oven well before the first guest walks in.
During service
One person works the oven, one handles the peel and the pass, one keeps dough, toppings, and boxes moving. Guests see a working station, not a queue.
At the end
We break the station down, clear our own waste, and leave the venue as we found it. On event day, you should not have to think about us.
What we have learned from event catering
Event catering is logistics as much as it is cooking. Venue access, load-in windows, open flame rules, and service timing decide whether a setup runs smoothly. We ask about all of it upfront, because it is the part guests never see.
Venue access
Driveway width, gate codes, load-in hours, and where we can legally park the trailer. We confirm all four before the event, not on arrival.
Open flame rules
Some venues and parks allow a wood fire on site, some only allow gas, and some require a fire permit. Tell us where you are booking and we will say what applies.
Service timing
We build a short schedule with you: oven lit, first pizza out, peak queue, last pizza. It keeps the station in step with speeches and toasts instead of fighting them.
Power and water
The trailer carries what it needs for most setups. For remote venues we ask about a standard outlet nearby and where the crew can refill water.
Over time, that planning has become the part of the service we are most careful about, because it is the part guests never see. When it works, all they notice is that the pizza keeps coming.
Why wood-fired matters
A wood-fired oven bakes faster and hotter than a conventional one, which is why Neapolitan-style pizza has the texture it does. For events, the speed matters as much as the flavour: it keeps service moving when a hundred people want pizza at once.
It also makes the station worth watching. Guests drift towards the glow, ask what is going in next, and photograph the oven as part of the event itself.
Heat
The oven floor holds a much higher temperature than a kitchen oven, so the base sets fast and the crust blisters before it dries out.
Texture
A short, fierce bake gives a soft, foldable centre and a crisp, spotted rim. That contrast is the whole point of the style.
Throughput
Because each pizza is quick, a single oven can feed a steady line through the evening without guests waiting long.
Theatre
An open fire is a focal point. It turns a serving table into a small live show without anyone having to announce it.
Our approach to dietary needs
Inclusive menus are a planning requirement for us, not a marketing line. Gluten-free crust and vegan options are part of the standard menu, and we keep them separated from the main dough to reduce cross-contact. If a guest has a specific restriction, we want to know before the event, not during it.
Tell us the restriction when you book and we will walk through which pizzas work, which need a swap, and how the station handles them on the night. The full menu and dietary options live on their own page if you want to read ahead.
Browse the menuWhere we serve
We are based in San Francisco and serve events throughout the city — the Marina, SoMa, the Sunset, and the neighbourhoods between — plus surrounding Bay Area venues. Distance affects scheduling more than it affects the menu.
If your event is outside the city, send the address and we will confirm whether it fits our service area and what the load-in looks like.
What we do not do
We do not do drop-off catering. Our service is built around being on site, baking to order, and running the station ourselves. If you need trays delivered and left, that is a different kind of service and we will say so honestly.
We book the oven because it gives the room something to gather around. Guests stay at the station longer than they ever did at a buffet, and the pizza keeps arriving without us having to chase anyone.
What we hear from event planners
and private hosts when they book
Questions we get before booking
Short answers to the things planners and hosts ask us most. If yours is not here, the contact page has the full picture.
Get in touchHow far ahead should we book a mobile pizzeria for an event?
For a weekend wedding in the Bay Area, six to twelve weeks is comfortable. Corporate events and birthdays can often be arranged with less notice, depending on the date and the size of the guest list. The earlier you send the date, the more choice of service window you get.
Can you set up where there is no kitchen or power?
The trailer is self-contained for most setups. We will still ask about access, a level standing spot, and whether the venue allows an open wood fire on site. Some parks and indoor venues require gas or a permit, and we will tell you what applies to your address before you commit.
How do you handle gluten-free and vegan guests?
Gluten-free crust and vegan options are part of the standard menu and are kept separate from the main dough to reduce cross-contact. Let us know the numbers and any specific restrictions when you book, and we will plan the station around them. We are not a gluten-free facility, so please tell us if a guest needs strict separation.
What does the crew take care of on the day?
Setup, service, and breakdown. We arrive early, level the trailer, light the oven, and stage the dough. Through service we run the station ourselves. At the end we break everything down and clear our own waste. You do not need to assign anyone from your side to manage us.
Do you travel outside San Francisco?
Yes, for venues across the Bay Area. Send the address with your enquiry and we will confirm whether it sits inside our service area and how the drive affects the schedule. Distance changes the timetable more than it changes the menu.
BASED 2200 POST ST · SAN FRANCISCO · BAY AREA EVENTS
QUESTIONS: 415-555-0761 · [email protected]
Bring the oven to your next event
Send us the date, the venue, and a rough guest count. We will come back with what fits — the service window, the station layout, and how the dietary options land on the night.