The six services, laid out along the topping rail
Each service has its own crew plan, fuel load and footprint. Read the short version here, then tell us which one fits your site.
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Weekend Pizza Nights
This is the service that built the business. A full evening stand runs for about four hours and brings the trailer oven, two trained servers, a topping rail and a folding prep bench. Dough is mixed the day before in the Bicester kitchen, split into weighted balls and left to prove overnight, so the first pizza can leave the peel within forty minutes of setup. We serve in a steady flow rather than a buffet, which keeps every slice hot and the queue short. A typical weekend night covers between sixty and one hundred and twenty pies, and the menu usually holds three classics plus one special agreed in advance.
S
Mobile Oven Hire
Some hosts want the oven without the crew. The wood fired unit is delivered on its trailer, levelled on solid ground and lit by our team before handover. You receive a short briefing on fire management, peel handling and safe shutdown, plus a written note to leave with the venue. Fuel, kindling and a fire safety kit travel with the oven, and we collect the following morning and clear the ash pan. Hire suits community events, camps and venues with their own kitchen team, and it always includes a phone line to the yard for the length of the booking.
T
Dough Prep Classes
Half day workshops held in the yard at the Causeway flat teach the rhythm behind our crust. Guests weigh their own flour, feel the hydration change as water is added and learn to judge a prove by touch instead of by clock. We cover the mix, the rest, the division into balls and the cold prove that gives the base its lift. Each guest shapes two balls, sees them through a short warm prove and takes dough home with a printed schedule for the following day. Classes run for groups of six to ten and suit anyone who has ever wondered why a home pizza base turns out flat.
A
Topping Masterclasses
An evening built around balance rather than volume. The dough is already resting when guests arrive, so the whole session can focus on judgement. We weigh sauce, taste three cheese blends and deliberately build one over loaded pie so the group can see why restraint wins. The class then moves to the arch, where each guest fires a personal pizza under supervision and eats it standing at the crate table. This format works well for team evenings, small celebrations and anyone who has mastered the dough but wants the final pie to look and taste sharper.
D
Private Garden Sets
A quieter format for family gatherings and small celebrations. The flame arch, a folding prep table and the market crate seating corner are arranged to fit a domestic lawn without crossing the flower beds or blocking a path. Service is unhurried and the menu is agreed with the host beforehand, including a vegetarian and a dairy free option as standard. Garden sets are designed for twelve to forty guests and usually run for three hours. We ask for one flat route to the serving spot and, in winter, a little shelter or a nearby power socket for lighting.
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Market Stall Weekends
Our stall format is compact, fast and built to travel. It needs a footprint of about three metres and a clear rear access for restocking. The menu stays short, usually three pies and one special, so the queue keeps moving and the oven never falls behind. Stall weekends are also our testing ground: a recipe that sells well at market earns a place on the private booking menu, and one that does not is retired quietly. Venues and market organisers can book the stall for a single day or for a full weekend circuit.
How a booking runs, from first message to last ash
Every service follows the same four stage process. It starts with a short message through the contact page or a
call to the yard on +15513327250. We ask about the site, the guest count and the time of year, because a winter
garden set needs more shelter and a shorter service window than a summer one. A photo of the garden or hall
helps more than a long description, especially where there is a narrow gate or a step on the access route.
Once the shape of the event is clear, we send a written plan covering arrival time, power and water needs, menu
options and the collection window. A deposit holds the date and the balance settles after service. On the day
itself the crew arrives early enough to light the fire, bring the floor stone up to temperature and set the
topping rail without rushing. When the last guest has eaten, the fire is damped, the ash is cleared and the yard
tools are packed back onto the rack.
Choose a format
Weekend night, oven hire, class, garden set or stall weekend.
Share the site
A photo, an access note and the guest count are enough to start.
Confirm the plan
We return a written schedule with timings, menu and collection.
Fire and serve
Dough arrives proved, the fire is lit on site, the peel does the rest.
Choosing between a full night and an oven hire
The most common question we hear is which format suits a community event. The honest answer depends on who is
behind the counter. A weekend pizza night carries its own crew, so the organiser only needs to provide the site
and the guests. An oven hire moves that work onto the host team, who must manage the fire, stretch the dough and
serve at a steady pace. Both work well, but they suit different people.
For a fete, a school fair or a village hall evening with a volunteer team, hire often makes sense because the
helpers enjoy running the oven. For a private celebration where the host would rather talk to guests than tend a
fire, the full night is the better choice. If you are still unsure, send us the details and we will recommend the
format that keeps the day calm.