What we do
Not a pizzeria.
A fire that travels.
Holy Crust exists to cook in front of people. We load the stone oven, the dough and the crew into a truck, set up wherever the party is, and keep firing until the last guest is fed.
We are the fire arm of RLT Cuisine, and we work the way a kitchen works rather than the way a caterer works: everything is made from scratch, the dough starts two days before you see us, and the pizza reaches the table ninety seconds after it goes into the oven.
A Holy Crust event runs at whatever hour you need it. A lunch on a terrace, a station that opens at sunset, a late shift that starts when the speeches end. You tell us the hour, we build the timing around it.
Private events
Weddings, villa dinners, birthdays, brand launches. We arrive with everything, build a station your guests gather around, and serve pizza the second it leaves the stone. Ten people on a terrace or a hundred and fifty on a lawn, the setup is the same and so is the standard.
- Menu built around your group, not from a catalogue
- Vegan and gluten free options that are full menus of their own
- We bring power, water and every tool, and we leave the space clean
Public events and pop-ups
Festivals, sunset sessions, hotel takeovers, markets. A station that pulls a crowd and keeps it there, with a menu built for volume without dropping the standard. We have run the pizza at Sunset Bites, at Guanavista and at Santarena, and the queue never stops moving.
- A menu of three or four pizzas, fired continuously
- Branded boxes and paper for takeaway service
- Crew sized to the headcount you expect
Alongside RLT Cuisine
Holy Crust is the fire arm of RLT Cuisine. When an event calls for a tasting menu and a pizza station, one team runs both and the event never breaks rhythm. It is the same kitchen, the same suppliers and one single conversation for you.
- One quote, one crew, one point of contact
- Tasting menu first, pizza station later, or both at once
- Wine and cocktails handled by the RLT bar team
What we do
Any hour you need
The oven takes about forty minutes to come up to temperature and we plan our arrival around your schedule, not around ours. Lunch, mid afternoon, sunset or the last shift of the party: pick the hour, and we work backwards from it.
What we arrive with
- Portable stone oven and fuel
- Prep station, boards and every tool
- Dough fermented two days ahead
- Crew sized to your headcount
- Boxes, paper and service ware
- The cleanup at the end
What we need from you
- A flat, safe place to set up the oven
- Access to the space at the agreed hour
- An accurate guest count
- Shade or cover if the setup is outdoors at midday
Tell us about your event.
Send the form and you get a package per guest in writing, usually the same day and always within 24 hours. Nothing is charged here and sending it does not hold a date.
