--- title: "Pizza Parlor & Pizzeria Checklists (Free)" canonical: "https://peakscaleops.com/checklists/pizza/" --- > Source: https://peakscaleops.com/checklists/pizza/ [Checklists](/checklists/) / Pizza Parlor & Pizzeria # Pizza Parlor & Pizzeria Checklists Seven free Pizza Parlor & Pizzeria checklists covering the whole day - goods-in, dough and cold fermentation, opening and oven fire-up, the make line and portioning, delivery and heat retention, and closing with waste and food cost. 50 of the 61 checks are backed by published data: NYC inspection records for 1,607 pizza establishments, FDA national risk-factor surveys, the AVPN dough and bake specification, laboratory conveyor-oven testing, and Domino's own filings on cheese cost. Where no data exists - dough discard rates, how much portion sizes vary, box heat-retention curves - we say so, and the checklist generates it for you. [Open the free app](/run/pizza/) [Download PDF](/checklists/pdf/peakscale-pizza-checklists.pdf)[Download Excel](/checklists/excel/peakscale-pizza-checklists.xlsx) [**Goods-In & Receiving** Cheese, flour, meats and prepped toppings. Accept only stock that will bake and sell in time - and date it before it leaves the door. · 7 checks](/checklists/pizza-shop-receiving-checklist/)[**Dough, Proofing & Cold Fermentation** The one product you make from scratch and cannot mark down. Mix to spec, ball to weight, use it inside its window. · 9 checks](/checklists/pizza-dough-prep-checklist/)[**Opening & Oven Fire-Up** Get the oven to temperature, get the line to par, and read yesterday's numbers before the first order lands. · 13 checks](/checklists/pizza-oven-opening-checklist/)[**Make Line, Portioning & Bake** Where food cost and food safety are both decided. Cold rail, weighed cheese, timed bake, logged remakes. · 9 checks](/checklists/pizza-make-line-checklist/)[**Delivery, Carryout & Heat Retention** The pie leaves your kitchen perfect. Everything after that is what the customer actually rates. · 8 checks](/checklists/pizza-delivery-checklist/)[**Closing, Waste & Food Cost** One shift produces three numbers worth having: what you wasted, what you ran out of, and what a pie actually cost you tonight. · 11 checks](/checklists/pizza-closing-checklist/) ## The five rules that protect profit **1\. Dough rules the day** Dough that missed its window cannot be marked down, bundled or recovered - it is 100% loss with a stockout attached. Mix to the plan, ball to spec, use oldest-first. **2\. Never run out mid-peak** Running out of dough, cheese or a top-three topping at 7pm is a lost sale at your most expensive hour. Set par against the peak, not the day. **3\. Weigh the cheese** Cheese is the largest single food cost in a pizzeria. Portion it with a scale and a cup, never by hand - the drift never goes in your favour. **4\. Hot or cold, never in between** Toppings live at 0–5°C (32–41°F), held pies at 57°C (135°F) or above. Anything out of temperature control is on a four-hour clock from the moment it left. Those are US FDA Food Code figures - the UK and EU working figure for keeping food hot (hot holding) is 63°C (145°F) - so hold to whichever your local code sets. **5\. Log it or repeat it** Dough discards, waste by type, remakes and door-to-door minutes captured daily are what stop the same loss tomorrow. ## Sources Every statistic on this page comes from public inspection and food-safety data: - [NYC DOHMH Restaurant Inspection Results, dataset 43nn-pn8j](https://data.cityofnewyork.us/resource/43nn-pn8j.json?$select=count\(distinct%20camis\)&$where=cuisine_description='Pizza'%20and%20violation_code='02G') - [FDA Report on the Occurrence of Foodborne Illness Risk Factors, 2017–2018](https://www.fda.gov/media/169390/download) - [FDA Report on the Occurrence of Foodborne Illness Risk Factors, 2013–2014](https://www.fda.gov/media/117509/download) - [Domino's Pizza, Inc. Form 10-K FY2025](https://www.sec.gov/Archives/edgar/data/1286681/000119312526062321/dpz-20251228.htm) - [Domino's Pizza, Inc. Form 10-K FY2013](https://www.sec.gov/Archives/edgar/data/1286681/000119312514066092/d661353d10k.htm) - [USDA AMS National Dairy Products Sales Report](https://www.ams.usda.gov/mnreports/dywdairyproductssales.pdf) - [WRAP, Overview of Waste in the UK Hospitality and Food Service Sector](https://bfff.co.uk/wp-content/uploads/2014/01/WRAP-Waste-in-the-UK-Hospitality-and-Food-Service-Sector-2012-Report.pdf) - [ReFED, Restaurant Food Waste Action Guide](https://refed.org/downloads/Restaurant_Guide_Web.pdf) - [Associazione Verace Pizza Napoletana, Disciplinare AVPN 2022](https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN_2022_en.pdf) - [Foods](https://www.mdpi.com/2304-8158/12/7/1407/htm) - [Pizza Today, State of the Pizzeria Industry full report 2022](https://pizzatoday.com/state-of-the-pizzeria-industry-full-report-2022/) - [CDC EHS-Net, Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants](https://stacks.cdc.gov/view/cdc/47887) - [Intouch Insight, Pizza DELCO](https://www.intouchinsight.com/blog/pizza-trends-series-third-party-delivery) - [FDA Food Code §3-501.19 as codified in Washington Administrative Code 246-215-03530](https://lawfilesext.leg.wa.gov/Law/WAC/WAC%20246%20%20TITLE/WAC%20246%20-215%20%20CHAPTER/WAC%20246%20-215%20-03530.htm) - [Food Service Technology Center, Appliance Test Report - Edge EDGE-3240 Gas Conveyor Oven](https://caenergywise.com/report-library/conveyor-ovens/Edge_EDGE-3240_Gas_Conveyor_Oven.pdf) - [NC State Extension Food Safety, Home Delivered Foods & Meal Kits](https://foodsafety.ces.ncsu.edu/documents/849053/Home-Delivery-Meal-Kits-Feb-2022.pdf) - [USDA AMS Dairy Market News, CME Weekly Average Cash Cheddar 40-lb Blocks](https://www.ams.usda.gov/mnreports/dywacheese_cmebl.pdf) - [PMQ Pizza, Pizza Power Report 2026](https://www.pmq.com/pizza-power-report-2026-pizzeria-failure-rate-is-not-what-you-think/) - [Pizza Today, 2025 Pizza Industry Trends Report](https://pizzatoday.com/news/2025-pizza-industry-trends-report/148305/)