by kylemiller
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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

This checklist was created by kylemiller

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