The Pizza Kitchen Workflow
A pizzeria is a production line: dough is made ahead, portioned, and proofed; toppings are staged on a refrigerated prep table; pies are stretched, sauced, and dressed on the line; and the oven bakes them in minutes. Every piece of equipment serves that sequence, so the classic pizza kitchen centers on three purchases: the oven, the prep table, and the dough mixer. Get those right and the rest, cold storage, cut tables, and warming cabinets, falls into place.
Deck Ovens for Pizza
Deck ovens with stone or ceramic hearths are the traditional pizza oven, baking on a hot surface that builds a crisp, evenly browned bottom. Pizzerias typically run decks at 500-600°F, which bakes a 16-inch pie in 5-7 minutes.
- Most common configuration is a two- or three-deck gas oven, with each deck independently thermostatted so different pies can bake at once.
- Gas decks typically burn 40,000-60,000 BTU per deck; electric versions need 208/240V or 480V three phase.
- A standard 36-by-36-inch deck holds two or three 16-inch pizzas, so a three-deck oven can keep several pies in rotation during the rush.
- Plan on 30-60 minutes of preheat and remember the stone stores heat, so recovery between pies is fast if the oven is loaded steadily.
Conveyor Ovens for Pizza
Conveyor ovens move pizzas through a heated tunnel on a belt, producing identical results every time with minimal skill required. They are the choice for high-volume operations, multiple locations, and kitchens where consistent staffing is a challenge.
- Pizzas bake in roughly 5-8 minutes at 450-500°F, and the belt speed sets the bake time.
- Units typically run 5-8 feet long and use 208/240V or 480V three phase electric, or gas.
- Conveyors bake continuously, so output is limited by belt speed and oven length rather than door cycles, making them ideal for lunch rushes.
Pizza Prep Tables
The pizza prep table is the make line's command center, a refrigerated rail of toppings with a flat work surface for stretching and assembling. Look for units rated NSF/ANSI 7, which hold the rail at 33-41°F.
- Rail openings sized for 1/3 pans, the wide pans that hold pepperoni, cheese, and vegetables, with 1/6 pan options for smaller items.
- Typical widths of 48-72 inches for a single make station, with a refrigerated base below for backup product and boxes.
- Cutting boards sit in front of the rail for dough work; some units include a lower shelf for empty pans.
- True, Turbo Air, Delfield, and Beverage-Air are the brands you will see most on quality prep tables.
Dough Mixers and Sheeters
Dough is the one ingredient you cannot buy at the last minute, so the mixer matters. A 30-40 quart planetary mixer handles a typical pizzeria's daily dough batches and runs on 208/230V. As volume grows, many operators step up to a spiral mixer rated at 50-100 pounds of dough, which kneads more gently and builds gluten without overheating. Optional dough rollers or sheeters produce uniform crust thickness in seconds, and plastic proof boxes keep portioned dough balls organized and ready for the line.
Cold Storage and Holding
Beyond the prep table, a pizzeria needs reach-in refrigeration for cheese, sauce, and backup toppings, plus freezer space for frozen dough or bulk cheese. A two- or three-door reach-in refrigerator is the standard first purchase, and high-volume shops graduate to a walk-in. Holding cabinets or warmers keep finished pies and sides hot for delivery and takeout windows.
Cut Tables, Warmers, and Takeout
Behind the oven, a stainless cut table gives you a surface to slice pies and box them quickly, often with a shelf or cabinet underneath for boxes and sleeves. A pass-through warmer or holding cabinet keeps finished pies hot for pickup and delivery windows, and a heat lamp over the cut station is a cheap way to keep pies warm while they wait. If delivery is a big part of the business, plan a dedicated packaging area with box storage racks so the line never stalls waiting for a box. These support pieces are modest purchases, but they set the pace of the whole service.
Voltage and Installation
Small pizzerias can run almost everything on 120V and 208/240V: prep tables and small mixers on 115V circuits, and single-phase electric ovens on dedicated 208/240V circuits. Larger electric ovens, conveyor units, and spiral mixers often need three phase, which many small buildings do not have, so check your electrical service before buying. Gas ovens need a gas line, and all ovens need ventilation: a Type 1 hood is typically required over deck and conveyor ovens.
Buying at Auction
Pizza concepts turn over quickly, which means deck ovens, prep tables, and mixers are among the most common items at restaurant equipment auctions. Inspect oven stones for cracks, test the prep table's cooling, and check mixers for gear noise and bowl lift function. Verify gas type, natural or propane, and voltage before bidding. Then compare the manufacturer spec sheet on CookBidSpecs for dimensions, power requirements, and capacities, and you can build a complete pizza kitchen at auction for a fraction of new equipment cost.