Mise en Place List
A smooth pizza night depends on advance preparation and smart organization. Most components can be prepared hours ahead, allowing the galley team to focus on baking and service rather than last-minute prep. Organized mise en place also helps control portions, reduce waste, and ensure consistent results, especially when working with limited oven space or high demand. Remember, these are our guidelines – use whatever you have in stock and according to your preferences.
Dough and Baking Bases
- Pizza dough, fully fermented and portioned
- Bench flour for shaping
- Oil for trays and handling
Sauces
- Tomato sauce, seasoned and ready
- White sauce
- Pesto or herb oil if available
Cheese
- Mozzarella, grated
- Parmesan, finely grated
- Mixed cheese trims combined and portioned
Vegetables
- Onions, thinly sliced
- Bell peppers, sliced
- Mushrooms, sliced
- Tomatoes, sliced or diced
- Olives, sliced
- Spinach or other leafy greens, washed and dried
- Zucchini or eggplant, thinly sliced
Proteins
- Cooked chicken, sliced or shredded
- Ground meat, cooked and drained
- Cold cuts or sausage, sliced (pepperoni, salami etc.)
- Tuna, drained and flaked
Herbs and Seasonings
- Dried oregano
- Fresh basil
- Chili flakes
- Black pepper
- Salt
Finishing Oils and Extras
- Olive oil for drizzling
- Garlic oil
- Chili oil if available
Tools and Equipment
- Pizza trays or stones
- Ladles for sauce
- Tongs and spoons for toppings
- Cutting boards and sharp knives
- Pizza cutters
Advance Prep and Waste Reduction Tips
- Use leftover cooked vegetables as pizza toppings
- Combine small cheese ends into mixed blends
- Pre-cook watery vegetables to avoid soggy pizzas
- Save unused dough portions for flatbreads or breadsticks
- Use extra tomato sauce the next day for pasta or rice dishes
