What to Buy for a Pizza Workshop

Use this shopping list to prepare a hands-on pizza workshop without missing the items that slow everything down. Plan ingredients by participant, then check whether your venue already has scales, mixing bowls, knives, pizza peels, and serving ware. Dough needs time to mix and rise, while toppings should be washed, cut, and portioned before guests arrive. Include drinks, allergen-safe alternatives, and enough oven capacity for the full group rather than adding those details at the last minute.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 28
Tableclothqty 8

Tableware

Platesqty 30
Dessert platesqty 30
Glassesqty 40
Coffee cupsqty 30
Knivesqty 30
Forksqty 30
Pizza cuttersqty 8

Kitchen

Mixing bowlsqty 8
Dough scrapersqty 12
Measuring cupsqty 4
Kitchen scalesqty 4
Cutting boardsqty 8
Chef's knivesqty 8
Vegetable peelersqty 4
Measuring spoonsqty 4
Serving spoonsqty 8
Serving tongsqty 6
Baking traysqty 6
Pizza peelsqty 6
Pizza traysqty 12
Storage boxesqty 12
Ingredient binsqty 16
Serving traysqty 6

Equipment

Pizza ovensqty 3
Kitchen mixersqty 2
Coolersqty 3
Kettlesqty 2
Extension cordsqty 4
Power stripsqty 4
Kitchen timersqty 4

Decorations

Name badgesqty 30
Menusqty 8

Cleaning

Waste binsqty 4
Dish brushesqty 4
Bucketsqty 3
Floor squeegeesqty 2

Catering

Groceries
- Pizza flour type 00 - 8 kilograms
- Wholemeal flour - 1 kilogram
- Dry Yeast - 5 bags
- Fine sea salt - 500 grams
- Granulated sugar - 500 grams
- Olive oil - 2 bottles
- Passata - 8 bottles
- Tomato paste - 4 tubes
- Mozzarella - 4 kilograms
- Grated cheese - 1,5 kilograms
- Parmesan cheese - 500 grams
- Salami - 1.5 kilogram
- Pepperoni - 1.5 kilograms
- Cooked ham - 1 kilogram
- Bacon strips - 750 grams
- Mushrooms - 1,5 kilogram
- Bell pepper - 1.5 kilograms
- Red onion - 1 kilogram
- Cherry tomatoes - 1 kilogram
- Corn - 4 cans
- Black olives - 4 jars
- Arugula - 6 bags
- Fresh basil - 6 bunches
- Garlic - 6 bulbs
- Red pepper - 6 pieces
- Oregano - 2 pots
- Basil - 2 pots
- Chili flakes - 1 jar
- Black pepper - 1 jar
- Balsamic vinegar - 1 bottle
- Pesto - 4 jars
- Garlic sauce - 2 bottles
- Spicy oil - 2 bottles
- Vegan cheese - 1 kilogram
- Gluten-free pizza base - 6 pieces
- Vegan salami - 500 grams
- Tiramisu - 30 servings
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sparkling mineral water - 6 bottles
- Still mineral water - 8 bottles
- Non-alcoholic beer - 24 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Ice cubes - 8 bags
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Degreaser - 2 bottles
- Sponges - 10 pieces
- Paper towels - 8 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 4 rolls
- Disposable gloves - 2 boxes
- Napkins - 100 pieces
- Trash bags - 40 pieces
- Toilet paper - 24 rolls

Tips

Plan one pizza per participant, plus 10% extra dough and toppings for torn bases, spills, or second attempts. Weigh dough portions instead of dividing them by eye so every workstation starts evenly.
Buy fresh toppings no more than 1–2 days before the workshop, but check shelf life before shopping. Wash and sort vegetables in advance, then portion toppings into separate containers.
Allow 2–3 drinks per person for the first hour, then add roughly 1 drink per person for each additional hour. Chill them before guests arrive and keep extra water available at the workstations.
Count one complete place setting per participant, plus at least 10% spare plates, glasses, and cutlery. Provide one pizza cutter per workstation rather than expecting everyone to share one.
Check oven and power requirements at least 7 days ahead. Count one pizza peel and one timer per oven or workstation, and confirm that extension cords and power strips match the venue’s setup.

Frequently asked questions

How much pizza dough do I need per person for a workshop?: Plan one dough portion for each participant and add 10% extra. A practical starting point is 250–300 g of dough per person for a standard workshop pizza, depending on the recipe and pizza size.
How many toppings should I buy for a pizza workshop?: Allow about 150–200 g of toppings per participant, including vegetables, sauces, herbs, and other chosen ingredients. Add 10% extra so guests can make choices without running out of popular toppings.
When should I prepare pizza workshop ingredients?: Buy most fresh ingredients 1–2 days before the workshop. Wash, cut, and portion toppings on the day itself, and prepare the dough early enough to allow the full rising time in the recipe.
How many pizza ovens do I need for a workshop?: Plan one oven for every 4–6 participants if guests are making pizzas at the same time. With one oven, allow longer waiting periods and prepare a clear rotation so dough and toppings do not sit unattended.

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