What to Buy for a Pizza Workshop
A pizza workshop needs more than flour, sauce, and cheese. You will need measured ingredients, chilled dough, separate topping portions, and enough tools for each workstation. Plan your shopping around the number of participants, how many pizzas each person will make, and whether anyone needs vegan or gluten-free ingredients. This checklist also covers the items people often arrange too late, such as gas cylinders, oven mitts, serving dishes, and storage containers.
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
- Wheat flour - 10 kilogram
- Gluten-free pizza flour - 1 kilogram
- Dry yeast - 8 packets
- Fine salt - 1 kilogram
- Granulated sugar - 500 grams
- Olive oil - 2 liters
- Tomato passata - 8 liters
- Tomato paste - 6 cans
- Mozzarella - 5 kilogram
- Vegan shredded cheese - 1 kilogram
- Grated pizza cheese - 2 kilograms
- Parmesan cheese - 500 grams
- Mushrooms - 2 kilogram
- Bell peppers - 2 kilograms
- Red onions - 1 kilogram
- Cherry tomatoes - 1 kilogram
- Zucchini - 1 kilogram
- Fresh basil - 8 bunches
- Arugula - 500 grams
- Garlic - 6 bulbs
- Pepperoni - 1.5 kilograms
- Salami - 1 kilogram
- Cooked ham - 1 kilogram
- Tuna - 6 cans
- Anchovies - 4 cans
- Black olives - 6 jars
- Green olives - 4 jars
- Capers - 3 jars
- Pineapple - 4 cans
- Jalapeño peppers - 3 jars
- Pine nuts - 500 grams
- Oregano - 2 pots
- Chili flakes - 2 jars
- Black pepper - 1 jar
- Balsamic vinegar - 1 bottle
- Garlic oil - 2 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Lemonade - 6 bottles
- Sparkling mineral water - 8 bottles
- Still mineral water - 8 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sugar sticks - 1 box
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Paper napkins - 4 packs
- Trash bags - 2 rolls
- Toilet paper - 2 packs
Tips
- Plan for 1 to 2 small pizzas per participant, then buy dough ingredients and toppings with a 10% margin. This covers spills, uneven portions, and participants who want to make an extra pizza.
- Prepare dough at least 4 hours before the workshop, or the day before if your recipe requires a long rise. Keep it chilled in sealable storage bins until the workstations are ready.
- Set up one workstation for every 4 to 6 participants. Each station should have a cutting board, chef’s knife, dough scraper, measuring tools, ingredient cups, and a rolling pin.
- Buy fresh toppings no more than 1 to 2 days ahead, and cut toppings on the day itself. Store prepared ingredients in separate containers so participants can portion them without crowding around one bowl.
- Check the pizza ovens and gas cylinders at least 24 hours before the workshop. Test each oven while it is cold, and place oven mitts, pizza peels, baking trays, and kitchen timers where participants can reach them safely.
Frequently asked questions
- How much pizza dough do I need per person for a workshop?
- Allow about 200 to 250 grams of dough per person for one medium pizza. If participants are making two smaller pizzas, plan around 300 to 400 grams each, plus a 10% buffer.
- How many pizza ovens do I need for a pizza workshop?
- One oven can usually serve about 4 to 6 active participants, depending on its capacity and baking time. For 12 participants, plan on 2 to 3 ovens so people are not waiting between preparation and baking.
- When should I buy ingredients for a pizza workshop?
- Buy flour, yeast, tins, and other non-perishables up to 1 week ahead. Buy fresh vegetables, herbs, cheese, and other chilled toppings 1 to 2 days before the workshop, then check everything again on the day.
- What should I provide for vegan and gluten-free pizza options?
- Plan at least one clearly separate vegan topping set and enough dairy-free cheese for participants who need it. For gluten-free pizzas, use separate dough, utensils, boards, and storage, and confirm dietary requirements before shopping.
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