Pro tip
How to equip a professional pizzeria from A to Z
Published on 15/04/20262 min read
Pizza oven, dough mixer, refrigerated prep table, dough proofer: the complete and reasoned list of equipment to open or refit a pizzeria.
The pizza oven is the heart of the venue. Three main families coexist: the wood-fired oven for traditional Neapolitan pizza (450-500 °C, 60-90 second bake), the electric refractory-sole oven for a wood-style result with finer control, and the conveyor oven for high-volume delivery or takeaway. The choice depends on your menu, your throughput and any flue authorisation.
The spiral dough mixer is the must-have production tool above 30 pizzas per service. Reckon on roughly 1 kg of dough worked per minute for an 18-litre mixer. An undersized mixer overworks the dough, heats the gluten and degrades the final result. For an 80-cover pizzeria, aim for 25 to 40 litres of bowl capacity.
The refrigerated prep table with GN containers on the topping station is the equipment that saves the most time in service. Pick a model with a glass or stainless lid to keep the cold chain on tomato sauce, mozzarella, charcuterie and vegetables. A 9 × GN 1/6 saladette covers a 12-15 pizza menu comfortably.
Don't forget the rest: dough proofer (controlled fermentation chamber), precision scale for constant-weight balling, round then turning peel, pizza screens for service flow, takeaway boxes and a dedicated water point for tool cleaning. Controlled investment, planned from opening, saves weeks of reorganisation after a few months of operation.
Frequently asked questions
Which pizza oven for an 80-pizza-per-service throughput?
For 80 pizzas in 2 hours, an electric refractory-sole oven with 2 chambers or an 18-inch conveyor oven are the best fits. A wood-fired oven remains viable if the bake is fast (60-90 s per pizza) and the pizzaiolo experienced.
Do I need a permit for a wood-fired pizza oven in a restaurant?
Yes, a wood-fired oven needs a DTU 24.1 or 24.2 compliant flue, approved by the landlord and declared at the town hall. A smoke evacuation study and a fire-brigade opinion are sometimes required in dense urban areas.
What dough mixer size for what dough volume?
Reckon 1 kg of dough per 1.8 to 2 litres of usable bowl. For 20 kg of dough a day: 25 L mixer. For 60 kg: 50 to 60 L two-speed. Beyond that, plan two mixers in parallel.