PIZZA DE WEYSS · 2200 POST ST · SAN FRANCISCO · 415-555-0761
Our Wood-Fired Pizza Menu and Dietary Options
Neapolitan-style pizza baked in a wood-fired oven, with artisan dough made ahead of each event. Gluten-free crust and vegan options are planned into the menu from the first conversation, not added on the day.
Artisan dough, mixed and fermented ahead
Mixed ahead of the event
Dough is where most of the work happens. We mix ours before the event so it develops flavor and structure before it ever reaches the oven, rather than being rushed into shape on site.
A slow rise under the heat
A slow rise makes the crust easier to stretch and more forgiving under the heat of a live station. It also means the pizza tastes consistent whether it is the first one out or the two hundredth.
Stretched at the station
Dough is hand-stretched to order in front of guests. The live station is part of the service, and watching a round go from ball to oven is a reason people gather at the counter.
Gluten-free dough is kept separate, with dedicated tools for the guests who need it.
Dietary options for a mixed guest list
Mixed guest lists are the norm, not the exception. The practical approach is to plan dietary options at the same time as the main menu, not the week of the event. Tell us about allergies and restrictions when you book, and we will tell you exactly how we will handle them at the station. That conversation is part of the service, not an upsell.
Gluten-free crust
A standard option, not a special request. Tell us how many guests need it and we plan the count into the service, kept separate from the standard dough.
Vegan pizzas
More than removing cheese. We plan toppings and sauces so a vegan guest gets a pizza that is actually built, not a stripped-down version of someone else's.
One station, whole guest list
Gluten-free and vegan requests are commonly paired on wedding menus, and one service point can handle the whole room without a separate line.
Cross-contact handling
Gluten-free dough stays separate and dedicated tools are used to reduce cross-contact. We walk you through exactly how the station runs before the day.
Allergies
Share known allergies when you book so the lineup and the station setup account for them from the start rather than at the last minute.
Vegetarian toppings
Vegetable-led combinations sit alongside the rest of the lineup, so vegetarian guests choose from the menu rather than a single default pizza.
Kids and smaller appetites
Birthdays and family parties often need simpler builds alongside the bolder ones. We size the lineup to the room, not to a fixed list.
Menu adaptations
A wedding menu reads differently from a corporate lunch. We shape the lineup around the event type rather than handing you a fixed list.
Weddings tend toward a broader spread with a few signature pizzas. Corporate events favor faster, crowd-pleasing options that keep lines short. Birthdays and private parties sit somewhere in between, and we will help you find that middle.
Vegan pizzas are planned on their own terms, so the lineup carries everyone at one station.
Building the menu for your event
Toppings are chosen with your event in mind, and the lineup follows three things we settle with you in the first conversation: how many guests you expect, how long the service window runs, and whether people are seated or standing. From there we propose a lineup you can review and adjust before the day.
Guest count
How many people you expect shapes how many pizzas we plan per round and how the station is staffed across the service window.
Service window
A two-hour reception and a five-hour evening call for different menus, and for different pacing once the oven is running.
Seated or standing
Seated service can carry richer combinations; a standing reception works better with faster, easier-to-hold pizzas.
Themes
If your event has a theme, tell us. It shapes which toppings and pairings we propose alongside the core lineup.
Signature pizza
Share what you have in mind and we build one pizza for the event, then rehearse it at the station before service.
Sides and pairings
Salads, sides and drinks extend the offering and give guests options between slices, especially on longer events.
Questions guests and planners ask
Is the gluten-free crust cooked separately?
We keep gluten-free dough separate and use dedicated tools to reduce cross-contact. Tell us your guest count so we can plan the count into the service.
Can you build a vegan pizza that is not just a cheese-less version?
Yes. We plan vegan toppings and sauces so the pizza is built on its own terms, with combinations that stand beside the rest of the lineup rather than apologizing for the missing cheese.
Can we request a custom pizza for our event?
Yes. Share what you have in mind and we will build it into the menu, then rehearse it at the station before the event so service day is not the first time it is made.
When should we tell you about allergies and restrictions?
When you book, not the week of the event. That is when dietary options get planned at the same time as the main menu, and when we can explain exactly how the station will run on the day.
Do you cater events outside San Francisco?
We are based on Post Street in San Francisco and work across the city and the wider Bay Area. Tell us the venue and date and we will confirm whether we can serve it.
Plan the menu before you book the date
Send us your event type, guest count and any dietary needs, and we will come back with a proposed lineup you can adjust. If you would rather see the wider service first, start with how a live pizza station runs at an event.