FStopPizza brings authentic New York–style pies to events across Los Angeles — fired fresh on-site, dropped off hot, or served by the slice. Big 20″ pizzas, crispy cupping pepperoni, that perfect foldable crust.
Authentic New York–style pizza for any size gathering in Los Angeles — flexible, fresh, and built around your event.
We bring the oven and the show. Pies fired fresh in front of your guests, served hot and fast all night long.
Hot, ready-to-serve pizzas delivered to your office, party, or event — perfectly timed and set up to go.
Big 20″ New York pies served by the slice — ideal for markets, open houses, and casual crowds.
Custom packages for weddings, office lunches, and large functions, with menus and headcounts dialed in.
Thin, foldable, properly cheesy, and finished with crispy cupping pepperoni and that little pool of flavor in every cup. Cold-fermented dough, bright sauce, and well-browned cheese — the way a New York slice is supposed to be, made fresh in Los Angeles.
Send your date, guest count, and location with the quick quote form below. Takes a minute.
We'll recommend a package — on-site, drop-off, or by the slice — and send a clear, all-in quote.
We show up, fire the pies, and feed your crew. You enjoy the party. Everyone asks who catered.
Tell us a little about your gathering and we'll get back to you fast with a custom quote.
We reply to most quote requests within one business day.
From Santa Monica to Pasadena to Long Beach — we travel across Los Angeles.
Clear, all-in pricing. You'll know exactly what you're getting.
FStopPizza is about celebrating pizza-making — whether we're catering your party or you're firing pies at home. Here's the free dough calculator we built, plus the gear we actually reach for.
Baker's percentages, pre-ferments, and fermentation timing for any style — the same numbers we use to cater. Free, installable, works offline.
Pick a style and size; get exact flour, water, salt, yeast and oil for any number of pizzas.
The built-in batch log saves every pizza so you can nail the great ones again and again.
The gear we actually reach for at home. These are Amazon affiliate links — if you buy through them, we may earn a small commission at no extra cost to you.
Weigh yeast and salt to the hundredth of a gram — the whole reason the calculator works.
Stackable boxes that fit the fridge and keep your cold-ferment dough balls from drying out.
Divide, cut and handle sticky high-hydration dough without a mess.
The classic pro flour (~14% protein) for chewy, foldable NY slices and coal-fired apizza — what the calculator recommends for those styles.
Fine-milled Italian 00 for soft, extensible dough and a tender Neapolitan cornicione — the calculator's pick for Neapolitan.
Airtight bin keeps 00 and high-gluten flour fresh and bug-free, with an easy scoop-and-pour lid for quick weigh-outs.
A spiked roller that docks the base so it bakes flat and crisp instead of ballooning into big bubbles.
Stores and dumps heat far better than stone — the secret to a crisp NY base at home.
The classic budget pick for crackly crusts in any oven or grill.
Hard-anodized pan built for crispy, cheesy-edged square pies straight from the calculator.
Dough won't stick to wood — load and launch your pie with confidence.
Spin the pie mid-bake for an even cook and uniform char in a hot oven.
Super-sharp stainless wheel with an anti-wobble axle — glides through crust and toppings without dragging.
A big curved rocker blade slices a 20″ pie in two clean passes without dragging the toppings.
Stainless triangle servers to plate slices fast — perfect for catering a party line.
Restaurant-grade aluminum tray for personal and small pies — light, durable, and heats evenly.
The everyday size for standard large pizzas — sturdy wide-rim aluminum that stacks and stores easily.
Party-size tray for feeding a crowd — same restaurant-grade aluminum with extra reach.
Our signature big-pie size — the 20-inch tray built for those giant, foldable NY slices.
Seamless aluminum mesh screen for airflow under the crust — a crispier bottom and easy oven loading.
Point it at the stone or steel to know it's truly screaming-hot before you launch.
Most home ovens lie about their temperature — this tells you the truth.
Compact propane oven that rips to 950°F for 60-second Neapolitan pies — the easy, portable way into real pizzeria heat.
The bigger 16-inch gas model with an L-shaped flame for even bake — room for full NY-size pies.
Burn real wood or charcoal for authentic flame-char, or swap to gas. The best of both worlds in one oven.
Electric and indoor-friendly — plug it in on the counter and bake 12-inch pies year-round, no gas or wood needed.
California-grown crushed tomatoes with bright, balanced flavor — a top pick for NY and New Haven sauce straight from the calculator's recipes.
DOP-certified whole peeled San Marzanos — hand-crush them raw for a true Neapolitan pizza sauce.
A pinch feeds the yeast and boosts browning — deeper crust color and flavor, especially on longer cold ferments.
The pro baker's yeast — a 1-lb brick keeps for ages in the freezer and gives a reliable, vigorous rise. A tiny bit per dough.
Coarse semolina on your peel is the launch trick — the dough glides off clean and it toasts into a nutty crunch on the base.
A grassy, peppery Sicilian EVOO for the dough, the pan, and that finishing drizzle right after the bake.
Clean Italian fine sea salt that dissolves evenly into dough — exactly the precise salt the calculator calls for.
Wild Sicilian oregano on the stem — crush it fresh over the sauce for that unmistakable pizzeria aroma.
Authentic Calabrian crushed chili — fruity heat for the dough oil or a fiery finish on top.
A premium unfiltered Sicilian EVOO for the final drizzle — grassy and lush, a step up from everyday oil.
Real New York pizza, made fresh for your event anywhere in LA. Tell us the date and we'll handle the rest.
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