Coalmont, Tennessee
36 questions we are actually asked, about catering, the truck, the food and where to find us. If yours is not here, ask us.
Get in touch with the type of event, the date, the location with city and state, the start time and how long you need us, and your estimated guest count. That is enough for us to give you a real answer rather than a brochure. The same list is on our catering page.
As early as you can, particularly for weddings and for anything between May and October. Graduation weekends in May and June and fall wedding dates go first. If your date is set, it is not too early to ask. There is more on how a wedding booking works in our wedding catering guide.
We are based in Coalmont, Tennessee, and we travel from Nashville in the north to Chattanooga in the south, and from Fayetteville in the west across to Crossville and Pikeville in the east. That takes in Monteagle, Tracy City, Manchester, Tullahoma, Winchester, McMinnville, Viola, Dunlap, Jasper, Soddy Daisy and Murfreesboro. For larger events we will consider dates outside that area. Ask us. There is more on working up here in wedding catering on the Cumberland Plateau.
We quote each event rather than publishing a package price, because the same guest count can be two very different jobs. Distance from Coalmont, how long we are on site, service style, sides and how far food has to be carried all move the number. Send the details and you will get a real figure. The things that change a quote are listed in the wedding catering guide.
Around 50 guests. Below that the numbers stop working for a truck that has to be lit two hours before anybody eats. From there up we cater everything from a graduation in a yard to a wedding for a couple of hundred, and the smaller events are written about here.
From 50 to 275, and sometimes more or less. Tell us the number and we will tell you honestly whether it works. How a truck feeds a crowd that size is explained in cooking wood fired pizzas for large events.
Yes, and it is a good share of what we do: employee appreciation days, annual meetings, open days, company anniversaries and family days. Corporate catering is covered here, and company picnics and family days here.
Often, yes. We will ask you the name and dates of the event, the location, how many years it has run, your verifiable historic attendance and how many other food trucks will be attending. We usually need at least a four-hour event, and shorter ones we look at case by case. Why we ask each of those is explained here, including a formula for how many trucks an event should have.
Two ways. An all-you-can-eat buffet, where pizzas come out whole, are cut and go to a serving table for guests to help themselves. Or family style, where whole pizzas go to each table and nobody leaves their seat. The choice changes the feel of an evening more than the menu does, and the guide walks through both.
Usually not a long one. A twelve-inch pizza cooks in about ninety seconds and the oven floor holds three or four at a time, and at events over 120 people we cook and hold pizzas ahead of the room so the line keeps moving. Family style removes it entirely. How we plan a large service is set out here.
Cooked at your venue, in a wood-fired brick oven on the truck. Nothing is cooked elsewhere and reheated. That is the whole reason a truck works at venues with no kitchen.
At a larger event that is deliberate, and it is where most catered pizza goes wrong. Steam softens a crust, so we hold with dry heat rather than a humidified cabinet. We tested it at an hour and a half, far longer than we would ever need at an event, and the pizzas came out at around 95 percent of what they were straight from the oven. More on that here.
Somewhere reasonably level to park, room to open an awning, and a route in that a large vehicle can take, which means gate width, overhead clearance and solid ground that will not get a very heavy truck stuck. We do not need a kitchen. The venue questions worth asking are listed here.
No. We are fully self-contained. The oven burns wood and the wood travels with us, a quiet inverter generator covers everything else, and we carry our own fresh water and a gray water tank, so hand washing and dishes happen on the truck. Nothing gets hooked up and nothing gets emptied at your venue. Your venue provides nothing, which is what makes a site with no kitchen workable.
We can: good quality paper plates, plastic utensils and napkins. Plenty of clients would rather supply their own, often because they have chosen something that suits the day, so tell us either way when you book and we will price it accordingly.
No. Tables are yours, and so is what goes on them. Clients usually want them dressed to their own theme rather than to ours, and at a wedding that is not a decision a caterer should be making for you. The wedding guide covers what else sits on your side of the line.
Two on the pizzas, making and cooking, plus one to three or more running them out to the buffet, depending on the size of the event. How a large service is planned is written up here.
Not all of them. We bring our own crew for the cooking and the buffet, but family style needs somebody at every table at once, and that is more hands than we travel with. Those people come from your side, and at around 140 guests it is 8 to 10 of them moving together. We will help you organize it, and we will tell you honestly whether family style suits your headcount. Buffet and family style are compared here.
We cook inside the truck with an awning over the service window, so rain does not stop us. The thing to plan for is where your guests stand, which is one argument for family style if there is nowhere covered. The bigger question is the ground: a field a truck can cross on Wednesday is not always one it can cross on Saturday. Weather up here is covered in more detail.
Neapolitan style, cooked in a real wood-fired brick oven, using recipes and dough-making processes from a family who have run the same pizzeria in Naples for nearly a hundred years. Twelve inches. The full menu is here.
Imported 00 flour, water, yeast and salt, plus a few grams of honey in the poolish to get the yeast going. It runs 32 to 38 hours from start to stretching and usually closer to 48. The entire process is written out, with photographs.
Because flavor takes time and there is no shortcut for it. A dough mixed and used the same day can be perfectly good bread, but it tastes mostly of flour. The long ferment is what gives the crust its faint sweetness and its slight tang. The steps are here.
No. A few grams of honey go into the poolish to get the yeast started. Everything else is flour, water, yeast and salt. More on the dough here.
Yes, and without any special arrangement. A good share of the menu has no meat on it, and a build-your-own base can be made to order with whichever toppings you want. The menu and the topping list are here.
Tell us early and we will be straight with you about what we can and cannot promise. What we cannot offer is an allergen-free kitchen: a truck is a small space and flour is everywhere in it. For a serious allergy that is the honest answer rather than a reassuring one. Ask us directly.
Ask us for what is available on a given day. What we will not do is describe anything from this truck as safe for coeliac disease, because flour is airborne in a space this size. The standard menu is here.
Because it is supposed to be. A high-hydration dough hits a very hot oven and some of the water in it turns to steam. The steam expands fast, which is what blows the big bubbles into the rim and puffs the edge in about ninety seconds. The bake is quick enough that the center never dries out. If you want it firmer, ask and we will leave it in a little longer. More on why the dough behaves that way.
Salads, either individually portioned or self-serve in bowls, a meatball dish baked in the wood oven, and a pasta salad. Everything is on the menu.
Yes, Genovese basil on a hydroponic system, free of pesticides and herbicides. The sauce is hand-crushed San Marzano tomatoes, fresh basil, salt and imported olive oil, cooked on the pizza rather than beforehand. There is more about how we work on the homepage.
Our upcoming dates are listed on the homepage, updated from our live schedule. We are typically out Thursday through Monday, although the schedule and hours vary.
Yes, and it is the fastest way to eat. Order online and pick up at the time you choose rather than waiting at the window. The ordering link is at the top of every page and on the menu.
Every price is on the menu page, straight from the same source that drives the board on the truck, so the two cannot disagree.
No. Pyro Pies is a food truck with a wood-fired brick oven on it, based in Coalmont. There is no dining room and no fixed address to visit, which is why the schedule matters. Upcoming dates are on the homepage.
It varies by date, so the hours for each stop are listed with it on the homepage schedule. We are typically out Thursday through Monday.
Each date is shown in the time zone of the town it is in, spelled out as CENTRAL or EASTERN. Our area crosses the line: Chattanooga and Soddy Daisy are Eastern and everything else on our list is Central. The schedule is on the homepage.
Phone or email, both in the footer of every page on this site. For catering, sending the details listed on the catering page in your first message will get you a useful answer faster.
Call or email us, both in the footer below. For catering, sending the event type, date, location, time and guest count in your first message gets you a real answer rather than a request for more information.
