by kylemiller
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pizza prep 🍕

• dough made (Tuesday daytime)

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• dough rolled (Friday morning)

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

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• mozzarella cubes, 4L container, more to hand

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• parmesan in shaker

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• olive oil bottled

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• garlic and herb oil bottled

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• chilli oil bottled

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• red onion shredded, 1L container

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• aubergine fried, 1L container

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• porcinis cooked, 1L container

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• breadcrumbs in shaker

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• cherry tomatoes chopped, 1L container

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• semolina in bowl, more to hand

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• pepperoni, chilled gastro, more to hand

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• truffle sausage (6) skinned, sliced, chilled gastro

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• nduja chopped, chilled gastro

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• ham chopped, chilled gastro

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• pulled pork cooked, chilled gastro

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• truffle cheese sliced, chilled gastro

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• barbecue sauce

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• slaw dressing bottled

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• sesame seeds in shaker

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• honey

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• sriracha mayo mixed, bottled

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

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• vegan chorizo/pepperoni sliced, small pot

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• jackfruit cooked, sauced, small pot

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• vegan mozzarella, 1L container

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• vegan aioli mixed (Tuesday/Wednesday), bottled

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• confit garlic, 1L container

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• blue roll/kitchen towel to hand

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• clean tea towels and aprons

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• 10-20 pizza boxes ready

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• counters clear and cleaned, only pizza night stuff out

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• paddles/peels clean, dry, kept to hand

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• meshes clean, dry, kept to hand

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• stereo or football on at all times

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

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

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• menus printed, on each table

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