A pizza truck at a wedding sounds simple, and it mostly is. But couples ask us the same practical questions every year, usually because a venue has asked them first. Here are the honest answers.
It runs on gas, not open flames
Our oven is gas-fired inside the truck. Many Tuscan venues, especially in dry summer months, do not allow wood or open fire outdoors. That rule does not affect us.
Space and access
We need a flat spot where the truck can park and stay for the duration of the service, and a drivable route to it. Country tracks are normal here — the important thing is that a van-sized vehicle can reach the spot and turn around. Tell us the venue name when you write and we will look at it before quoting.
Timing
- Service lasts 3 hours from the moment we start serving
- We arrive in advance to set up and light the oven
- Pizza is unlimited across the whole service, so guests can drift back
- We pack up and clear our own equipment away afterwards
Dietary needs
Guests choose from 4 types of pizza, agreed with you beforehand. Vegetarian and gluten-free options are available, so the guests who normally get the sad plate get a proper pizza instead.
What we do not bring
Tables and chairs. Those come from your venue or rental supplier. Everything to do with the pizza comes with us.
Who is actually cooking
A Neapolitan pizzaiolo who has lived in Siena for 15 years and also runs the pizzeria La Napoletana 2.0, recognised by 50 Top Pizza as a Pizzeria Eccellente in 2021 and reviewed by Scatti di Gusto and Gazzetta di Siena. The dough is authentic Neapolitan, matured 24 hours.
Gas oven or wood-fired: does it change the pizza?
Couples often assume wood is the only way to make real Neapolitan pizza. What actually decides the result is the dough and the person at the oven. Ours is a 24-hour matured Neapolitan dough (T.O.P.N.) baked at full heat in a gas oven inside the truck. The practical advantage is that gas is accepted at venues where wood and open flame are not, especially in high summer.
Where a pizza truck fits in the wedding week
- Welcome dinner the evening guests arrive
- Rehearsal dinner, when a seated menu feels too formal
- Late-night food, when the reception has been going for hours
- The day after, by the pool, when nobody wants to dress up again
It is not a replacement for the wedding lunch or the seated reception dinner. It is for the meals around it, which is where most couples in Tuscany run out of ideas.
Questions your venue will ask
- Is there an open flame? No. The oven is gas-fired and enclosed inside the truck.
- How long are you on site? Three hours of service, plus set-up before and clear-up after.
- How big is the vehicle? Van-sized. It needs a flat parking spot and a drivable route to it.
- Do you leave anything behind? No. We clear our own equipment and waste.
- Do you supply the seating? No. Tables and chairs come from the venue or a rental supplier.
What to send us when you write
The date, the venue name, roughly how many guests, and which evening of the week it is for. That is enough for us to say whether the date is free and what it costs. If you are unsure about access, send the venue website and we will look at it before quoting.
The weddings page explains welcome dinners, late-night pizza and the day after.
