pizza prep 🍕

dough made (Tuesday daytime)

dough rolled (Friday morning)

tomato base cooked, finely blended, up to 10L? (Wednesday/Thursday)

mozzarella cubes, 4L container, more to hand

parmesan in shaker

olive oil bottled

garlic and herb oil bottled

chilli oil bottled

red onion shredded, 1L container

aubergine fried, 1L container

porcinis cooked, 1L container

breadcrumbs in shaker

cherry tomatoes chopped, 1L container

semolina in bowl, more to hand

pepperoni, chilled gastro, more to hand

truffle sausage (6) skinned, sliced, chilled gastro

nduja chopped, chilled gastro

ham chopped, chilled gastro

pulled pork cooked, chilled gastro

truffle cheese sliced, chilled gastro

barbecue sauce

slaw dressing bottled

sesame seeds in shaker

honey

sriracha mayo mixed, bottled

aioli mixed (Tuesday/Wednesday), bottled, more to hand

vegan chorizo/pepperoni sliced, small pot

jackfruit cooked, sauced, small pot

vegan mozzarella, 1L container

vegan aioli mixed (Tuesday/Wednesday), bottled

confit garlic, 1L container

blue roll/kitchen towel to hand

clean tea towels and aprons

10-20 pizza boxes ready

counters clear and cleaned, only pizza night stuff out

paddles/peels clean, dry, kept to hand

meshes clean, dry, kept to hand

stereo or football on at all times

fridge, freezer and room temperatures recorded 3 times a day (open, midday-ish, close)

fridges, freezers and dry store checked for correct storage, everything labelled and in-date, in right sized containers and sealed

menus printed, on each table