How to organise a pizza workshop from start to finish

A pizza workshop works best when the dough, ovens and participant information are organised before anyone arrives. Start by confirming numbers and dietary requirements, then book a suitable space and enough pizza ovens for the group. Prepare recipes, ingredient portions and workstations in advance, with vegan and gluten-free options planned rather than improvised. On the day, allow time to test the ovens, cut toppings and keep prepared dough chilled until it is needed.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Update participant list
5
Reserve pizza ovens
6
Reserve workshop space
7
Create recipes and instructions
8
Set up workstations
2 people
9
Determine vegan options
10
Determine gluten-free options
11
Check the shopping list
12
Do non-perishable shopping
2 people
13
Buy fresh groceries
2 people
14
Check groceries
2 people
15
Prepare the dough in advance
2 people
16
Keep the dough chilled
17
Remind participants
18
Open venue
2 people
19
Ventilate room
20
Set up tables
3 people
21
Set up chairs
2 people
22
Set up workstations
3 people
23
Set up pizza ovens
3 people
24
Test the pizza ovens
2 people
25
Cut toppings
3 people
26
Set out sauce and cheese
2 people
27
Chill drinks
2 people
28
Lay out crockery and cutlery
2 people
29
Place allergen cards
30
Set up the reception table

Event

31
Receive participants
3 people
32
Give safety instructions
2 people
33
Demonstrate dough technique
2 people
34
Have participants shape the dough
4 people
35
Let guests choose toppings
3 people
36
Bake pizzas
4 people
37
Serve pizzas
3 people
38
Refill drinks
2 people
39
Serve coffee and tea
2 people
40
Clean work tables between uses
2 people
41
See participants off
2 people

Aftercare

42
Clear away food and drinks
3 people
43
Wash dishes
3 people
44
Clean work tables
3 people
45
Turn off pizza ovens
2 people
46
Collect waste
2 people
47
Sweep and mop the room
2 people
48
Return materials
2 people
49
Empty coolers
50
Clear away leftover stock
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 8
Chairsqty 28
Buffet tablesqty 2

Equipment

Pizza ovensqty 2
Gas cylindersqty 4
Coolersqty 3
Kitchen timersqty 4

Kitchen

Dough bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 3
Cutting boardsqty 8
Chef's knivesqty 8
Dough scrapersqty 12
Rolling pinsqty 12
Pizza peelsqty 6
Pizza cuttersqty 12
Mixing spoonsqty 8
Serving tongsqty 6
Oven mittsqty 6
Baking traysqty 8
Sealable storage binsqty 12
Ingredient Cupsqty 24

Tableware

Pizza platesqty 30
Drinking glassesqty 36
Coffee cupsqty 24
Cutlery setsqty 30
Serving plattersqty 8
Coffee potsqty 2
Water jugsqty 4

Decorations

Tableclothsqty 8
Menusqty 8
Allergen cardsqty 12

Lighting

String lightsqty 4

Cleaning

Waste binsqty 4
Cleaning bucketsqty 3
Floor squeegeesqty 2
Dustpan and brushqty 2
Washing-up bowlsqty 3

Catering

Groceries

Tips

Confirm registrations at least 7 days before the workshop and record dietary requirements in the participant list. This gives you time to finalise vegan and gluten-free dough, topping and recipe options.
Prepare the dough in advance and keep it chilled until the workshop. Bring it out in batches rather than leaving every dough portion at room temperature from the start.
Plan one workstation per small group and place measuring cups, kitchen scales, dough scrapers, rolling pins and ingredient cups where participants can reach them. Label shared toppings to prevent confusion.
Test every pizza oven before participants arrive, including its gas connection if applicable. A practical check 60 minutes before opening leaves time to replace equipment or adjust the layout.
Cut toppings and check fresh groceries on the day of the workshop, while non-perishable supplies can be bought earlier. Keep dough and other chilled ingredients in coolers until the workstations are ready.

Frequently asked questions

How far in advance should I plan a pizza workshop?: Book the workshop space and pizza ovens at least 4 weeks ahead, especially if the group is large. Send invitations early enough to close registrations 7 days before the event so dietary requirements can be processed.
How much dough do I need for a pizza workshop?: Prepare one dough portion per participant, plus around 10% extra for mistakes or damaged dough. For 20 participants, that means preparing 22 portions and keeping them chilled until use.
How many pizza ovens do I need for a workshop?: The number depends on the cooking time and group size, but one oven should not serve an entire large group. For 20 participants, plan several ovens or staggered cooking groups so people are not waiting through long inactive periods.
When should I set up the pizza workshop venue?: Open the venue at least 60 minutes before participants arrive. Use that time to ventilate the room, arrange tables and chairs, set up workstations, test the ovens and place toppings and tools in serving order.

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