Menus & Cuisines
Medellin Elite Catering brings pizza ovens to parties, weddings and company family days around Medellín, baking each pizza to order while your guests watch. For gatherings that do not need a live oven, we also deliver party pizzas baked in our own kitchen.
Pizza is the menu we suggest when a crowd mixes ages and nationalities: children, teenagers and grandparents all eat it, and the oven itself becomes part of the entertainment. Since 2019 we have baked at fincas, garden parties and rooftop terraces across the Aburrá Valley.
Our dough ferments for 48 hours in our Medellín kitchen, and we top it with local cheeses and Antioquian produce, adding imported Italian ingredients only where they make a real difference.
Plan your event
We offer pizza catering in two forms: a live pizza oven at your venue, run by our pizza cook and a server, and drop-off party pizzas baked in our kitchen and delivered hot. The live oven suits events where the food is part of the fun, and delivery suits office lunches and home parties where speed matters more.
A live oven can feed the whole party as the main meal or run as one station next to salads, antipasti and a dessert table. For a seated Italian dinner in courses, our Italian catering menu is the better fit, and pizza becomes the casual starter or the late-night snack.
Most oven bookings are outdoors: finca birthdays, wedding after-parties, garden parties and company family days. Our outdoor event catering team plans the tents, lighting and rain cover around the oven, so it never sits under fabric. Live oven events start at 15 guests, and we bring the oven to fincas in Llanogrande, Rionegro and La Ceja as well as across the valley.
We bring two kinds of oven: a mobile wood-fired dome oven and a portable gas deck oven, which bakes on a stone floor with gas burners below. Both heat up on site, and both need an outdoor or open-sided space.
| Wood-fired oven | Gas deck oven | |
|---|---|---|
| Baking temperature | 400 to 450 °C | 300 to 320 °C |
| Bake time per pizza | 60 to 90 seconds | 5 to 7 minutes |
| Crust | Neapolitan style, soft with charred spots | Thinner and crisper, evenly browned |
| Heat-up time | About 90 minutes | About 30 minutes |
| Pizzas per hour | 40 to 60 | 25 to 35 |
| Best for | Weddings, fincas, a showpiece station | Small patios, a backup in heavy rain |
The oven needs a flat, firm area of about 3 m by 3 m, at least 3 m from walls, trees and tent fabric, with nothing overhead but sky or a high open roof. Our team arrives 2 to 3 hours before service, which gives the wood oven time to reach full heat and the dough time to come to room temperature.
During the April to May and October to November rains, the prep table goes under a canopy beside the oven, and the oven door keeps the fire steady through light rain. We check the venue by photos or video call before the event to agree where the oven stands, which matters on hillside fincas above Envigado, where our catering in Envigado team often has to find the one flat patio on the property.
Every pizza starts with the same dough of Italian 00 flour, water, salt and a little yeast, cold-fermented for 48 hours and stretched to about 30 cm. You choose 4 to 6 pizzas from the three groups below, and every menu includes at least one vegetarian option.
The classics are margherita with crushed Italian tomatoes, fresh Colombian mozzarella and basil, marinara with garlic and oregano, and pepperoni. Prosciutto with arugula and shaved Parmigiano is topped after baking so the ham stays silky, and Hawaiian, with ham and pineapple, is a firm favorite in Colombia that we make without apology.
Our gourmet list includes four cheeses with gorgonzola and a drizzle of local honey, wild mushroom with garlic cream and thyme, and burrata with cherry tomatoes and pesto added straight out of the oven. These use imported cheeses and cured meats, so we confirm stock with our Medellín importers when you book.
Our Colombian pizzas borrow from the paisa kitchen: hogao with chorizo antioqueño and red onion, or crisp chicharrón with hogao and avocado slices laid on after baking. The favorite is maduro (sweet ripe plantain) with campesino cheese and bocadillo de guayaba, the sweet and salty pairing every Colombian grew up with.
A make-your-own pizza activity lets children build a pizza and watch it bake, and it keeps a group of 10 to 12 busy for about 20 minutes per round. Our cook pre-stretches 15 cm bases and sets out tomato sauce, mozzarella, ham, sweet corn, pepperoni and olives at a low table.
The children add their toppings, the cook carries each pizza to the oven, and it comes back in 2 to 3 minutes, cooled enough to eat. The oven stays behind a barrier at least 2 m from the activity table, and only our staff go near it.
The activity works for birthdays from about age 4, and we book it as part of our kids' birthday party catering with juice, a fruit platter and cake service.
Questions and answers
Plan on 3 slices per adult and 2 per child when pizza is the main meal, which is half of a 30 cm pizza cut into 6 slices for each adult. A party of 60 adults needs about 30 pizzas, and we bring dough for 10% more in case appetites run high. When the oven is one station among several, 1 or 2 slices per guest is enough.
No, our wood-fired and gas ovens only work outdoors or under a high open-sided roof, with at least 3 m of clearance from walls and anything flammable. Most hotel ballrooms and salones sociales do not allow open flame, and in residential complexes the administration must approve using a common area under Ley 675 of 2001. For indoor venues we set the oven on an adjoining terrace or parking area, or bake in our kitchen and deliver the pizzas hot.
Reserve your date
Tell us the date, the venue and the number of guests, and we will confirm the right oven and send an itemized quote within 24 hours. You can also write to info@medellincatering.com.