Ciao,
Hosts ask what actually arrives when they book us, so here is the honest inventory, the same layout we send to venue coordinators and fire marshals before an event.
The tent is the kitchen
The heart of the setup is a 15 by 20 foot commercial tent, 300 square feet, NFPA 701 fire certified, and employees only inside. Within it: NSF certified prep tables for dough flattening and toppings, coolers holding ingredients below 40 degrees, dough storage, and a compliant handwashing station. Under all of it goes 2.8mm PVC flooring, so your pavers, pool deck, or lawn are exactly as we found them.
The ovens live outside
Four All-Clad ovens capable of 1000 degrees sit directly outside the tent, each with its propane tank at least 10 feet behind it, positioned more than 3 feet from the tent fabric and 10 feet from any structure. ABC and Class K fire extinguishers stand more than 10 feet from the ovens, which sounds backwards until a fire marshal explains you never want to reach past a fire to grab one. This layout is why venue approvals go quickly: the clearances are already drawn before anyone asks.
No cords, no hoses
The whole operation runs on portable battery power, including refrigeration that holds temperature up to 12 hours, monitored continuously by Bluetooth probes. We ask our hosts for nothing but the space.
The flow your guests see
Guests meet two stations: ordering on one side, pickup on the other, so the line moves in one direction and nobody doubles back through a crowd holding a hot pizza. Between the two, the part everyone watches: dough stretched and tossed, pizzas built, and a bake at over 900 degrees that takes less than two minutes.
Want to see if it fits your space? It needs 300 to 375 square feet outdoors. Send photos of your yard or venue and we will confirm the layout before you commit to anything.