How it works
Four steps.
No surprises.
Booking a Holy Crust event takes one conversation. Everything after that is our problem, including the power, the water and the cleanup.
We quote per guest, in writing, before you commit to anything. No charge appears after you have said yes, and the price covers dough, toppings, oven, crew and service.
01 Tell us about your event
Date, place, headcount, the hour you want the pizza to start, and what kind of event it is. That is all we need to quote. If you already know there are dietary restrictions in the group, this is the moment to say so.
02 We build the menu
Pizzas, charcuterie boards, vegan and gluten free options. Built for your guests, not from a catalogue. You get the menu and the price per guest in writing, and we adjust until it is right.
03 We show up with the fire
Portable stone oven, prep station, crew and every tool. We arrive early enough to bring the oven to temperature and be ready at the hour you asked for. You do not lend us your kitchen.
04 Ninety seconds later
Pizza leaves the stone and reaches the table. Nobody queues, nobody eats it lukewarm, and we keep firing until the last guest is fed. Then we pack up and leave the space the way we found it.
How it works
The timeline, roughly
| Two weeks ahead | Ideal booking window. In high season the calendar fills faster than that. |
|---|---|
| Two days ahead | The dough starts. Wild yeast, cold ferment, no shortcuts. |
| Three hours ahead | The truck leaves. Oven, prep station, crew and every tool. |
| Forty minutes ahead | The oven comes up to temperature. |
| Your hour | The first pizza leaves the stone. |
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.
