This article was written by our expert who is surveying the industry and constantly updating the business plan for a pizza restaurant.
This guide gives you clear, quantitative daily prep standards for a professional pizza restaurant.
You will find exact ingredient quantities, a precise dough timeline, food-safety steps, storage targets, staffing for prep, and methods to adjust production using real sales data. Follow these steps daily to open on time, avoid stockouts, and maintain consistent quality.
If you want to dig deeper and learn more, you can download our business plan for a pizza restaurant. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our pizza restaurant financial forecast.
Daily pizza restaurant prep covers exact topping grams per pizza, the number of dough balls with a buffer, a time-stamped dough schedule, and strict storage temperatures. It also includes produce handling, meat/cheese portioning, sauce prep and holding limits, cleaning checklists, par levels, staffing, waste logs, and a data-driven system to adjust prep.
Use the table below as your quick-start checklist; customize the quantities with your own menu and historical sales.
| Prep Area | Non-negotiable Standard | Target Quantity / Timing |
|---|---|---|
| Pizza dough balls | Forecast by day; add 10–20% buffer to avoid stockouts. | Weekday: 75 sales → prep 90 balls; Weekend: 120 → prep 140. |
| Dough timeline | Cold ferment 16–72h; ball 3–4h before service; room-proof covered. | Open 11:00 → Ball 07:30–08:00; Bench 08:00–10:30. |
| Sauce per 12″ pizza | Weigh every ladle to keep consistency. | 100 g tomato sauce (made daily, ≤3 days shelf life under 4 °C). |
| Mozzarella per 12″ | Pre-portioned cups to speed the line. | 130 g low-moisture or fior di latte, held at 0–4 °C. |
| Refrigeration | Hold all TCS foods at ≤4 °C; FIFO and date labels mandatory. | Line make-table 0–4 °C; walk-in 1–3 °C; freezer −18 °C. |
| Produce handling | Wash, sanitize tools, cut, spin-dry greens, vented storage. | Prep 2–4h pre-service; replace pans every 4 hours. |
| Waste log | Record item, quantity, reason daily; review weekly to adjust pars. | Submit by close; owner/chef signs off next morning. |
What ingredients and exact quantities do we prep for each pizza?
Set a master spec in grams for every pizza on your menu and portion everything before opening.
For a 12″ base, use 312 g dough, 100 g tomato sauce, and 130 g mozzarella; then add toppings by weight to keep food cost and taste consistent. Use portion cups for cheeses and small toppings to speed service and stop over-loading.
Example topping weights per 12″: pepperoni 40–50 g, mushrooms 60 g, onions 40 g, olives 30 g, bell pepper 50 g, sausage 70 g cooked, fresh basil 1–2 g.
Update the spec quarterly or when you add items to the pizza restaurant menu.
You’ll find detailed market insights in our pizza restaurant business plan, updated every quarter.
How many dough balls do we make to meet daily demand?
Forecast dough balls from expected sales and add a 10–20% buffer.
Use last 8 weeks of the same weekday to set the base, then adjust for weather, holidays, and reservations. If a typical Thursday sells 75 pizzas, prep 90 balls; if a Saturday sells 120, prep 140 balls.
Split par by size: e.g., 12″ (312 g): 70%, 14″ (400–450 g): 25%, 16″ (500–570 g): 5% depending on your mix.
Log the sell-through and leftover count nightly to refine tomorrow’s number.
This is one of the strategies explained in our pizza restaurant business plan.
What is the precise daily dough schedule?
Follow a time-stamped schedule to hit open with dough at peak maturity.
Use cold fermentation 16–72 hours for flavor and texture; ball 3–4 hours before service and proof at room temperature covered. Pull only the number of dough boxes you need each hour.
Below is a model timeline for an 11:00 opening (adjust hydration, yeast, and room temperature to your kitchen).
Use timers and a whiteboard to keep the team synchronized.
| Step | Time (example) | Operational detail |
|---|---|---|
| Mix | Day −1, 16:30 | Combine flour, water, salt, yeast; mix until smooth; 15-minute bench rest. |
| Cold bulk | Day −1, 17:00 → Day 0, 06:30 | Cold ferment 13–36h at 1–3 °C; covered bins labeled with date/time. |
| Scale & ball | Day 0, 07:30–08:00 | Portion 312 g (12″), 430 g (14″), 540 g (16″); seam down in oiled dough boxes. |
| Room proof | Day 0, 08:00–10:30 | Covered to prevent skinning; 22–24 °C target; rotate boxes if cool spots. |
| Service hold | 10:30–14:30 | Keep near the line; replenish small batches; return extras to cool area briefly if needed. |
| Second wave | 16:00–21:00 | Stagger additional boxes for dinner; never over-proof; discard skinned dough. |
| Leftover handling | Close | Count, log, and decide: par-bake, staff meal, or discard per policy; never re-ball. |
How do we wash, cut, and store fresh produce all day?
- Wash produce under running water before cutting; sanitize boards/knives; glove when handling ready-to-eat items.
- Cut 2–4 hours before service to reduce browning and water purge; spin-dry greens and herbs.
- Store at 1–4 °C in labeled, date-stamped containers; use vented bins with paper liners for greens.
- Refresh line pans at least every 4 hours; never top up old product—swap for a new, chilled pan.
- Discard cut tomatoes/leafy greens held above 4 °C for more than 2 hours; log waste.
Which meats, cheeses, and specialty toppings are pre-portioned and how much?
Pre-slice and pre-portion to exact grams per pizza so your food cost stays predictable.
Hold meats and cheeses at 0–4 °C; prep in 500 g–1 kg batches with date labels. Drain and portion wet items (artichokes, olives, anchovies) to avoid soggy pizzas.
Typical 12″ portions: pepperoni 40–50 g, cooked sausage 70 g, ham 60 g, bacon 40 g, mushrooms 60 g, olives 30 g, onions 40 g, peppers 50 g, pineapple 60 g, feta 40 g, parmesan finish 5–8 g.
Use dedicated color-coded utensils for allergens (e.g., seafood) to prevent cross-contact.
We cover this exact topic in the pizza restaurant business plan.
Which sauces, dressings, or bases do we make each morning and how long do they keep?
- Tomato pizza sauce: batch daily; rapid-cool to ≤4 °C within 2 hours; hold ≤3 days; reheat only once if cooking on the line.
- White/cream sauce: make in small batches; ≤2 days at ≤4 °C; discard if separation or off-odors appear.
- Pesto: prep small batches; keep covered with a thin oil layer; ≤3 days at ≤4 °C.
- Garlic oil/chili oil: label clearly; follow local food-safety rules; typically ≤7 days refrigerated.
- Salad dressings (house vinaigrette, ranch): ≤5–7 days refrigerated; mix with dated labels and allergen tags.
What equipment and utensils must be cleaned, sanitized, and ready before opening?
- Mixers, dough hooks, dough boxes, peels, rolling pins (if used), scales, timers, and thermometers.
- Make-table pans, lids, portion cups, ladles/liners, cheese graters, slicers, and can openers.
- Oven stones/decks brushed and cleared; IR thermometer checked; ash disposal done.
- Color-coded boards and knives for veg/meat/cheese; sanitizer buckets at each station.
- Label printer loaded; date-labels and allergen stickers stocked; towels and gloves replenished.
What are the refrigeration and storage rules for perishables?
Hold time-temperature control (TCS) foods cold and labeled at all times.
Use dedicated thermometers for walk-in, make-table, and prep coolers; log temperatures at opening, mid-shift, and close. Apply FIFO and discard any item past its use-by date.
The table below lists practical targets for a pizza restaurant.
Audit weekly and calibrate thermometers monthly.
| Item | Temperature & Holding | Storage detail |
|---|---|---|
| Dough balls | 1–3 °C in walk-in; room-proof 2–3h pre-service | Covered dough boxes; light oil; prevent skinning; do not re-chill over-proofed dough. |
| Tomato sauce | ≤4 °C; ≤3 days | Shallow pans for rapid cooling; label date/time; never mix new with old. |
| Mozzarella & cheeses | 0–4 °C; ≤5–7 days opened | Keep sealed between service; pre-portion in cups; avoid freeze-thaw cycles. |
| Meats (pepperoni, ham, sausage) | 0–4 °C; follow supplier use-by | Store below produce; covered and labeled; separate raw/cooked. |
| Veg (sliced) | 1–4 °C; ≤2–3 days | Vented containers with paper liners; replace pans every 4 hours on the line. |
| Pesto/white sauce | ≤4 °C; ≤2–3 days | Oil cap for pesto; small batches for white sauce; discard if curdled. |
| Freezer stock | ≤−18 °C | Date-label all; avoid frost build-up; rotate weekly. |
What are the daily par levels for dry goods and non-perishables?
Set dry-goods pars to 3–5 days of usage to avoid emergencies without clogging storage.
Count before close; if below par, reorder to par+20% for weekends or events. Protect flour and spices from humidity and heat.
Use the table to establish a starting point for a pizza restaurant.
Revisit monthly as your sales stabilize.
| Item | Daily usage (example) | Par (3–5 days) & notes |
|---|---|---|
| 00/strong flour (bags of 25 kg) | 45 kg | 135–225 kg (6–9 bags); keep on pallets; humidity-controlled. |
| Canned tomatoes (2.5 kg) | 8 cans | 24–40 cans; batch sauce daily; FIFO strictly. |
| Olive oil | 1.5 L | 5–8 L; store away from heat/light; decant in dated squeeze bottles. |
| Dry yeast | 50–80 g | 0.3–0.6 kg; keep sealed and chilled per supplier. |
| Salt & sugar | 0.6–0.8 kg | 2–4 kg; use lidded bins; label scoops. |
| Dried herbs/spices | 50–100 g | 0.5–1.0 kg spread across SKUs; replace each quarter. |
| Boxes, napkins, liners | 120 boxes | 360–600 boxes; bump to +30% on weekends. |
What staffing schedule ensures prep is done before service?
Schedule a focused opening crew so every station is ready 30 minutes before doors open.
For an 11:00 open, bring the lead pizza maker at 07:00 for dough and sauce; add two prep cooks at 07:30 for produce and portioning; add a dishwasher/porter at 08:00. Stagger one line cook at 10:00 to set the make-table.
Cross-train so anyone can rotate between dough, veg, and line setup during rush recovery.
Use the staffing table below as a model for a pizza restaurant.
| Role | Call time | Primary prep responsibilities |
|---|---|---|
| Lead pizza maker | 07:00 | Dough check/balling; sauce batch; oven warm-up; par review; assigns tasks. |
| Prep cook A | 07:30 | Wash/cut veg; spin-dry greens; portion toppings; label/date pans. |
| Prep cook B | 07:30 | Cheese shred/portion; slice meats; stock make-table; allergen setup. |
| Dish/porter | 08:00 | Sanitizer buckets; equipment wash; trash; floors; deliveries check-in. |
| Line cook | 10:00 | Final make-table build; hot well/cold rail temps; expo labels and tickets. |
| Manager/owner | 10:00 | Waste log review; par confirmations; reservation impacts; 11:00 lineup. |
| Floater (busy days) | 09:00 | Second wave of veg/cheese; midday pan swaps; rush backups. |
How do we document waste, spoilage, and over-prep at close?
Capture every gram you throw away so tomorrow’s pars improve.
Log item, quantity, reason (spoilage, time-expired, over-prepped), and corrective action. Photograph unusual losses (e.g., equipment failure) and attach to the report.
Manager signs off nightly; weekly trend review drives par changes and training topics.
Use the same units you prep with (grams, counts, pans) for clarity.
It’s a key part of what we outline in the pizza restaurant business plan.
What system adjusts prep levels using sales history, seasonality, and reservations?
Use a rolling 8-week, day-of-week average and apply clear modifiers.
Start with the same weekday’s average units sold, multiply by event/weather/reservation factors, then add a 10–20% safety buffer. After close, replace forecast with actual and recalculate next time.
Modifiers examples: +15% for public holiday, +10% for live-sports night, −12% for heavy rain if delivery-light, +20% if large reservations. Lock your final dough count by T-18h so fermentation timing is intact.
Review variance weekly and update pars and staffing together.
Get expert guidance and actionable steps inside our pizza restaurant business plan.
Menu build: exact specs per signature pizza (daily guide)
Lock specs per named pizza and keep them visible at the make-table.
This prevents portion drift and keeps taste consistent shift to shift. Customize grams and toppings for your concept but keep the format.
The table below is a practical starting point for a pizza restaurant with a 12″ base.
Update the table when you run specials or change suppliers.
| Pizza | Dough / Sauce / Cheese | Toppings (grams by item) |
|---|---|---|
| Margherita | 312 g / 100 g / 130 g | Basil 1–2 g; EVOO finish 4–6 g; optional parmesan 5 g. |
| Pepperoni | 312 g / 100 g / 130 g | Pepperoni 40–50 g; oregano pinch; parmesan finish 5 g. |
| Veggie | 312 g / 100 g / 130 g | Mushroom 60 g; Onion 40 g; Bell pepper 50 g; Olive 30 g; Spinach 30 g. |
| Hawaiian | 312 g / 100 g / 130 g | Ham 60 g; Pineapple 60 g; finish with 5 g parmesan. |
| BBQ Chicken (white) | 312 g / 0 / 130 g | White/BBQ base 90–100 g; Chicken (cooked) 80 g; Red onion 30 g; Corn 30 g. |
| Four Cheese | 312 g / 80 g / 180 g total | Mozz 110 g; Provolone 40 g; Parmesan 20 g; Gorgonzola 10 g. |
| Meat Lovers | 312 g / 100 g / 130 g | Pepperoni 30 g; Sausage (cooked) 70 g; Bacon 40 g; Ham 40 g. |
Line readiness and sanitation checks before doors open
Verify temperatures, sanitizer strength, labels, and lineup before any order is taken.
Check make-table 0–4 °C, oven deck heat, sanitizer 200 ppm (per product), and that every pan has a label and portion utensil. Walk the line with a checklist and sign off.
Restock backups in the walk-in and assign one person to pan swaps every 4 hours.
Document any equipment variance and fix or work around immediately.
This is one of the many elements we break down in the pizza restaurant business plan.
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Want to build a resilient pizza restaurant operation?
Explore our market-tested resources to plan capacity, control costs, and grow with confidence.
Sources
- Pizza Today – Calculating Any Size of Pizza
- Baking Steel – 72-Hour Pizza Dough
- RecipeTin Eats – Pizza Dough Guide
- My Pizza Corner – Balling & Proofing
- King Arthur Baking – Pizza Prep
- So Much Food – Same-Day Dough
- The Food Charlatan – Pizza Methods
- Breadtopia – Calculating Dough Amount
- BBC Food – Pizza Dough Base
- Giallo Zafferano – Pizza Napoletana
-Pizza Restaurant: Business Plan (Guide)
-Pizza Restaurant: Competition Study
-Pizza Restaurant: Profitability
-Pizza Restaurant: Revenue Calculator
-Pizza Restaurant: Equipment Budget
-Pizza Restaurant: Break-Even Timeframe
