What to buy for a pizza workshop

A pizza workshop needs more than flour, sauce and cheese. You will need ingredients for the dough, a range of toppings, serving items, drinks and enough equipment for people to work at the same time. Quantities depend on your group size, but planning one pizza per participant plus a small buffer prevents shortages. Check dietary requirements before shopping, and arrange ovens, power supplies and chilled storage early rather than on the day.

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What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 4
Chairsqty 28
Buffet tableqty 2

Kitchen

Mixing bowlsqty 8
Measuring cupsqty 4
Digital kitchen scalesqty 4
Dough scrapersqty 12
Dough cratesqty 4
Cutting boardsqty 10
Chef's knivesqty 8
Pizza cuttersqty 12
Rolling pinsqty 12
Pizza peelsqty 6

Equipment

Pizza ovensqty 3
Oven thermometersqty 3
Oven glovesqty 6
Power stripsqty 4
Extension cordsqty 4

Tableware

Dinner platesqty 30
Dessert platesqty 30
Drinking glassesqty 36
Coffee cupsqty 24
Forksqty 30
Knivesqty 30
Spoonsqty 30
Serving plattersqty 12
Serving utensilsqty 12

Catering

Coolersqty 4
Drink dispensersqty 2
Water carafesqty 6

Cleaning

Dishpanqty 2
Cleaning bucketsqty 2
Waste binsqty 4
Hand soap dispensersqty 3
Kitchen towelsqty 12
Tea towelsqty 12

Lighting

Atmosphere lightsqty 6

Groceries

Groceries
- Wheat flour - 5 kilogram
- Instant yeast - 5 sachets
- Fine salt - 1 pack
- Granulated sugar - 1 pack
- Olive oil - 2 bottles
- Tomato passata - 6 liters
- Tomato paste - 4 tubes
- Shredded mozzarella - 4 kilograms
- Parmesan cheese - 500 grams
- Pepperoni - 1 kilogram
- Cooked ham - 1 kilogram
- Salami - 1 kilogram
- Bacon strips - 750 grams
- Chicken breast strips - 1 kilogram
- Mushrooms - 1,5 kilogram
- Bell peppers - 12 pieces
- Red onions - 8 pieces
- Cherry tomatoes - 1 kilogram
- Zucchini - 4 pieces
- Corn - 4 cans
- Black olives - 4 jars
- Arugula - 500 grams
- Fresh basil - 6 bunches
- Garlic - 4 bulbs
- Fresh red chili pepper - 6 pieces
- Oregano - 1 jar
- Dried basil - 1 jar
- Chili flakes - 1 jar
- Black pepper - 1 jar
- Garlic powder - 1 jar
- Pesto - 3 jars
- Spicy pizza sauce - 2 bottles
- Garlic sauce - 2 bottles
- Balsamic glaze - 1 bottle
- Mixed green salad - 2 kilogram
- Cucumbers - 6 pieces
- Lemons - 8 pieces
- Tiramisu - 24 portions
- Vanilla ice cream - 3 liters
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Sugar sticks - 1 box
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Orange soda - 4 bottles
- Sparkling mineral water - 8 bottles
- Still mineral water - 8 bottles
- Non-alcoholic beer - 24 bottles
- Beer - 48 bottles
- White wine - 6 bottles
- Red wine - 4 bottles
- Ice cubes - 6 kilograms
- Paper napkins - 4 packs
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 4 rolls
- Sandwich bags - 1 box
- Dish soap - 2 bottles
- Dishwasher tablets - 1 package
- All-purpose cleaner - 2 bottles
- Degreaser - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Nitrile gloves - 2 boxes
- Hand soap - 3 refills
- Disinfectant spray - 2 bottles

Tips

Plan for one pizza per participant, plus ingredients for two or three extra pizzas. This covers uneven portions, dough that tears and participants who want to try a second topping combination.
Prepare about 250–300 g of dough per person and keep the portions chilled until the workshop starts. Put the dough in crates or covered containers so it does not dry out.
Offer at least three topping groups: a tomato or vegetable option, a cheese-based option and a meat or fish option if suitable. Buy enough toppings for roughly 100–150 g per pizza, including sauce and cheese.
Allow one pizza peel, pizza cutter and pair of oven gloves for every oven in use. If several workstations share one oven, add serving platters and utensils so finished pizzas do not pile up on the preparation tables.
Count tableware and drinks for the full group before shopping: one dinner plate, glass, fork and knife per person, plus 10% spare. Chill drinks in coolers or dispensers before participants arrive, and keep coffee cups and dessert plates separate until needed.

Frequently asked questions

How much dough do I need for a pizza workshop?: Use approximately 250–300 g of dough per participant for a standard workshop pizza. Prepare enough for two or three extra portions so small mistakes or second pizzas do not leave someone without dough.
How many pizza toppings should I buy?: Plan at least three topping combinations and about 100–150 g of toppings per pizza, including sauce and cheese. Add separate ingredients for every stated dietary requirement and label them before the workshop.
How many pizza ovens do I need for a workshop?: One oven can serve several workstations, but the baking time determines the queue. For a group of 10–12 people, two ovens usually make the session flow more smoothly; confirm the oven capacity and preheating time at least one day ahead.
How many plates and glasses do I need for a pizza workshop?: Buy or set out one dinner plate, glass, fork and knife per participant, plus at least 10% spare. For 20 participants, that means 22 of each item, with extra serving platters and utensils for the finished pizzas.

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