Wood-Fired Pizza Catering in Sydney

Delivered pizza is a compromise everybody has agreed to stop noticing. It is made somewhere else, boxed, driven across Sydney, and by the time it reaches the table the base has steamed itself soft in its own box.

A wood-fired oven at the event is a different object entirely. It runs above 400°C, which is hot enough to cook a Napoletana pizza in about ninety seconds — the base blistered and still pliable, the mozzarella just gone. That is not a better version of delivery. It is the thing delivery is a copy of.

It also solves the problem every standing event has, which is that food arrives once and then is gone. The oven keeps producing for as long as service runs, and it is the warmest, loudest, most obviously interesting corner of the room, so people go and stand near it.

The oven comes on its own trailer with its own pizzaiolo, and it works from twenty guests — fewer than any other station we run.

Who Actually Cooks It

The oven and the pizzaiolo are Rotonda Pizza Catering, who we work with for pizza. They do not hire the oven out on its own — it arrives with the person who runs it, which is the reason the pizza is worth having.

If pizza is the whole event and you want nothing else, book them directly: it is their trade and you will get a better answer from them than through us. What we do is put the oven in a room that also has mozzarella being pulled to order and pasta finished inside a wheel of Parmigiano, on one booking and one bill.