Deck, conveyor or wood-fired
Pizza trailers built around the oven — because everything else follows from it.
Pick the oven first. A deck oven, a conveyor and a wood-fired dome are three different trailers: different weight, different floor loading, different hood, different power and different workflow. Everything else is downstream of that decision.
- Typical size: 16–20 ft · typical crew: 2–3
- Layout drawn around your menu, not adapted from a template
- 8 weeks build time, in-house weekly payments, no credit check
- Built to current Texas code with a written pass-inspection guarantee
No obligation. No credit pull to get a quote. We answer in one business day or we call you.
What goes into a pizza trailer
| Equipment | Why we spec it this way |
|---|---|
| The oven | Deck for control and quality, conveyor for consistency and speed with less skill, wood-fired for the theatre and the char. Each has real trade-offs and we'll talk you through them honestly. |
| Reinforced floor under the oven | Pizza ovens are heavy and concentrated. The floor and frame under them get built for it. |
| Refrigerated dough and topping rail | Dough handling is the actual bottleneck in a pizza trailer, not the oven. |
| Prep and stretch counter | Enough clear counter to stretch without knocking things over. More than you think. |
| Heavy-duty ventilation | Pizza ovens throw serious heat. The hood is sized for the oven, not for a generic cook line. |
| Cut and box station | By the window, out of the cook's path, with box storage that doesn't eat the walkway. |
What we've learned building these
Heat is the design constraint. A pizza trailer in a Texas August is genuinely hot to work in. Insulation, hood capacity, and where the operator stands relative to the oven mouth all matter more than they do in other builds.
Floor loading. A deck oven is concentrated weight. We build structure for it rather than trusting the standard subfloor.
Dough is your bottleneck. Cold storage volume for proofed dough is what limits how many pizzas you can actually sell on a Saturday. Size it to your best expected night, not your average.
Wood-fired means fuel storage. Dry, secured wood storage, plus whatever your local fire marshal requires for solid-fuel cooking — which typically includes a Class K extinguisher of a specific size.
How we build yours
Same process as every trailer we build: a free menu and layout call, a drawn floor plan and written quote, then milestone payments with dated photos at each stage — never one big deposit. Full process here →
And the same financing: weekly payments carried by us, no bank, no credit check, no lender ceiling. How the weekly plan works →
Pizza trailers — questions
Deck or conveyor?
Conveyor if you want consistency with less skilled labour and high throughput. Deck if the product quality is the selling point and you or your cook know what you're doing. Wood-fired if the show is part of the offer and you're willing to manage a fire. We'll give you the honest version for your situation.
What size trailer for pizza?
16 ft is workable with a compact conveyor. 18–20 ft is where a deck oven, proper dough storage and two people working stop competing for the same square foot.
Start selling before you finish paying.
Tell us what you're going to sell and we'll send back a floor plan and a weekly payment — no obligation, no credit pull.