What does it take to cater to hundreds of hungry pizza lovers at one time? No one knows better than  Joshua Goldstein, head chef and owner of The Pizza Wagon.

Josh’s trailer serves up delicious pizzas to the Pennsylvania area, all cooked inside a wood-burning brick oven. The Pizza Wagon doesn’t follow the traditional food truck route, however—it’s a catering business specifically designed to feed large groups.

In this episode, Josh shares how he feeds a crowd and keeps his brick oven running like clockwork. He’ll reveal the benefits of catering over serving from the street and the unique challenges of maintaining a mobile pizzeria.

If you’re curious what the catering route can do for you and your food truck, listen in!

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Please leave a rating and review on iTunes, and share this podcast with your friends and family. Thanks for joining me, and I’ll see you in the next episode of The FoodTruckr School Podcast!

Image credit: Pizza Wagon Catering

Note: This article is based on a podcast recorded in 2015. Some of the business owners we spoke to at the time are no longer in business. While the insights remain valuable, keep in mind that some details may have changed.