Big Oven Pizza Mobile Truck in downtown San Diego hauls an imported Italian wood-fired oven to event sites across Southern California, cooking Neapolitan-style pies at 800 degrees in under 90 seconds. The multi-day cold-fermented dough uses 00 Italian flour and San Marzano tomato sauce, a from-scratch process that brings restaurant-grade pizza production to wedding and corporate venues such as Harbor View Loft on the waterfront. California Certified Small Business #2030988, the operation earned a finalist designation for Best Pizza in San Diego during the 2023 Reader's Best cycle. The catering menu extends beyond pizza to include house-made cannoli, charcuterie boards, and composed salads, a full spread that pairs with reception spaces including The Sinclair on G Street for buyout receptions. On-site builds serve several hundred guests during a 90-minute buffet window, with the oven handling multiple pies simultaneously while staff continuously replenish the serving line.