# Pizza Shop Equipment List: What a New Pizzeria Needs > The equipment a new pizzeria needs, from the oven and dough line to the make table, refrigeration and delivery, planned around your style and volume. Checklist by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/pizza-shop-equipment-list ![Two-deck electric stone hearth pizza oven on a stand](https://norpex.ca/m/62/e9/62e9043a8ca1011b09a5dff9f6c0414c95349d877284fce345bf0a319401a7ea.jpg) Pictured: [PizzaMaster – 900 Series 1 Stone Hearth, 2 Deck, Modular Electric Pizza Oven – PM 912ED](https://norpex.ca/product/pizzamaster-900-series-1-stone-hearth-2-deck-modular-electric-pizza-oven-pm-912ed) Decide your pizza style and your peak-hour volume first, then build the kitchen around an oven that suits both. The dough line, the refrigerated make table, cold storage and delivery equipment follow from that choice, and ventilation, gas and electrical needs come from each manufacturer's manual. ## Key takeaways - Style and peak-hour volume decide the oven: deck, conveyor or wood-fired. - Size the mixer from the manufacturer's capacity chart for your dough, not from the bowl size. - A refrigerated pizza prep table keeps toppings cold at the point of assembly. - Ventilation, gas and electrical requirements come from the manual and your local authorities; confirm them before ordering. - Send the full list through the project quote form for one quote with freight included. ## Start with style and volume Your pizza style shapes every equipment decision. A Neapolitan-style menu built around a very hot oven needs different equipment from a New York-style slice shop or a takeout and delivery operation built on consistency and speed. Then estimate how many pizzas you need to make in your busiest hour. Volume decides the size and number of ovens, the size of the mixer and how much make-line space you need. Plan for your busiest night rather than an average one, with some room to grow. ## The oven Deck ovens bake on a stone or steel deck and suit many styles, from thin crust to pan pizza. They take skill to run well, because the person at the oven manages placement and timing, and decks can be stacked to add capacity in the same footprint. Conveyor ovens move pizzas through a heated chamber on a belt at a set speed and temperature, so each pizza bakes the same way with less oven skill. They suit high-volume and delivery menus, and conveyor models can also be stacked. Wood-fired and other high-temperature dome ovens give a distinctive bake and char. They need the most planning for venting and clearances, and some building and fire codes treat solid-fuel cooking differently from gas or electric. Whatever the type, the manual lists the gas or electrical supply, the clearances and the ventilation the oven needs. Ventilation and hood requirements are set by your local building and fire authorities, and gas and electrical work is done by licensed trades. ## The dough line A spiral mixer is the usual choice for pizza dough. The bowl turns while the spiral hook kneads, which develops the gluten in stiff, lower-hydration doughs efficiently. Mixer capacity is usually given in a manufacturer's chart as a weight of dough or flour at a stated hydration. Size the mixer from that chart for your recipe and batch size, not from the volume of the bowl, because a stiff dough can overload a mixer well before the bowl looks full. As volume grows, a dough divider portions dough into consistent weights and a rounder shapes the portions into balls, saving labour and making every pizza start the same. Some styles also use a dough sheeter or press to open the dough. Many pizzerias cold-ferment dough in dough boxes in a refrigerator or walk-in, so plan shelf space for those boxes. ## The make line A refrigerated pizza prep table is the centre of assembly: a refrigerated rail of topping pans above, a cutting board work surface and refrigerated storage below. Health Canada's guidance is to keep cold food at 4 °C or below, and that applies to toppings on the rail as much as in storage. Choose the table length for the number of people who will build pizzas at once and the number of toppings on your menu. Small tools complete the line. - Pizza peels for loading and turning, and screens or pans if your style bakes on them. - Dough dockers, cutters and a cutting board for the finished pizza. - A portion scale for cheese and toppings, which keeps quality and food cost consistent. - Sauce ladles or dispensers sized to your portions. ## Refrigeration and storage Cheese, meats, vegetables and dough all need cold storage beyond the prep table. Smaller shops start with reach-in refrigerators; higher volumes and shops that cold-ferment a lot of dough often need a walk-in cooler. Flour, canned tomatoes, boxes and packaging need dry storage. Store food on shelving off the floor, and keep boxes where they are easy to reach at the make line and the pass. ## Front of house and delivery Delivery and takeout need insulated delivery bags and, for busy pickup counters, heated holding to keep finished pizzas warm until they are collected. A slice shop needs a heated display case so customers can see what is ready. Hot holding follows the same guidance as the kitchen: 60 °C or above. Check finished pizzas held for slice service with a probe thermometer, and follow your local health unit's rules on how long they may be held. ## Sinks, warewashing and next steps Your local public health unit sets the sink requirements for your kitchen: commonly a hand-washing sink separate from food preparation, and either a compartment sink or a commercial dishwasher for pans, tools and smallwares. Ask before your layout is final, because sinks need plumbing and drains in the right places. Once you have a menu, a volume estimate and a floor plan, send the full equipment list through the project quote form. A person prices the whole list with freight included and replies within one business day. Liftgate, delivery appointment or inside delivery are arranged with Norpex before you pay. ## Common questions ### Should a new pizzeria choose a deck oven or a conveyor oven? Deck ovens suit a wide range of styles and reward skilled oven staff. Conveyor ovens bake every pizza the same way at a set speed and suit high-volume and delivery menus. Your style and your busiest hour decide which fits. ### What size mixer does a pizza shop need? Use the manufacturer's capacity chart, which gives the dough or flour weight the mixer can handle at a stated hydration. Size it for your recipe and the largest batch you will make, not for the bowl volume. ### Does a pizza oven need a hood? Ventilation requirements depend on the oven, the fuel and your local building and fire codes. The oven's manual lists what the manufacturer requires, and your local authorities decide what must be installed. ### How cold should pizza toppings be kept? Health Canada's guidance is 4 °C or below for cold food, including toppings on the prep table rail. Keep the rail covered between rushes and check the food temperature with a probe thermometer. ### Can I get one quote for the whole kitchen? Yes. Send the equipment list or a floor plan through the project quote form. A person prices the full list with freight included and replies within one business day. ## Related guides - [Pizza Oven Buying Guide: Deck, Conveyor, Wood-Fired or Countertop](https://norpex.ca/guides/pizza-oven-buying-guide) - [Dough Equipment Guide: Sheeters, Dividers, Presses and Proofers](https://norpex.ca/guides/dough-equipment-guide) - [Refrigerated Prep Table Buying Guide: Sandwich, Pizza and Mega-Top](https://norpex.ca/guides/prep-table-buying-guide) - [Restaurant Equipment Checklist: What to Buy to Open in Canada](https://norpex.ca/guides/restaurant-equipment-checklist) ## Shop the catalogue - [Pizza Ovens](https://norpex.ca/products/pizza-ovens) - [Deck Pizza Oven](https://norpex.ca/products/deck-pizza-oven) - [Conveyor/Impinger Oven](https://norpex.ca/products/conveyor-impinger-oven) - [Spiral Mixer](https://norpex.ca/products/spiral-mixer) - [Dough Sheeter](https://norpex.ca/products/dough-sheeter) - [Pizza Prep Table](https://norpex.ca/products/pizza-prep-table)