01
Instructions
How the file works, what the colours mean, and the fuel rule to settle before you order a wood oven. One sheet, read it once.
Pizzeria Equipment Planner: Sized On Your Oven
Every other line on a pizzeria list can be added to in month three. The oven cannot: its throughput is fixed the day you buy it, it is the most expensive item, and the kitchen gets built around it. Tell this file your pizzas, the hour they land in and your dough, and it sizes the oven first and everything else after. Updated September 2026.
- 63 items in ten groups, with decks worked out from your peak hour rather than a catalogue
- The dough chain nobody sizes: mixer, boxes and the cold retard shelves they need
- Three quote columns per line, and the fuel rule that decides whether you can buy a wood oven at all
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Petpooja presents
Pizzeria Equipment Planner
For Pizzerias in India
63
Items · ten groups
Excel · 5 sheets
What's Inside
Five sheets, and the second one sizes the oven
02
Pizzeria Profile
Pizzas on your busiest day, the share of it in your busiest hour, oven type, dough balls a day, whether you deliver and how many seats. Plus nine assumptions, all visible and all editable, including the dough ball weight that sizes your mixer.
03
Equipment List
All 63 items across the oven, dough, the line, cutting and serving, cold and dry storage, delivery and packaging, front of house, cleaning, billing and safety. Each line carries the spec to insist on, a calculated quantity, three quote columns and a day-one or later flag, with six blank rows for anything the list does not carry.
04
Before You Buy
The fuel question in full, why the oven is the one number you cannot change later, the plastics you may not buy at all, twelve questions to put to a supplier in writing, and the order things have to arrive in.
05
Budget Summary
Totals by group, opening day against later, what share the oven alone takes, what the dough chain takes, what the delivery side takes, a count of every line you have given a quantity but not yet priced, and what the whole kit costs per pizza of peak capacity.
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And it prints as your enquiry
Not a sixth sheet: print the Equipment List and it doubles as the enquiry you send a supplier, with item, specification and quantity set out and three columns waiting for their price.
Know what the cheese turned into
Petpooja POS deducts stock item by item as you bill, sends low-stock alerts, and gives you day-end inventory reports, part of 80+ business reports covering sales, staff actions and inventory consumption.
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Why This Matters
Everything else can wait. The oven cannot
Our own pizzeria equipment checklist covers the ground well, and it is honest about the choice between a deck, a conveyor and a brick oven. What it never does is the arithmetic. Its sizing advice is to "determine the maximum volume of pizza for your operation", which is the question rather than the answer.
That matters more here than on any of the other formats, because the oven is the one line on a pizzeria list whose capacity is fixed on the day you buy it. A fridge can be added to. A second prep counter can arrive in month three. An oven that turns out thirty pizzas an hour turns out thirty pizzas an hour for as long as you own it, and replacing it means replacing the flue, the hood and usually the gas line with it.
So the file starts there. One deck puts through its pizzas-per-load times sixty over the bake time. Put your peak hour against that and you get the number of decks, and every other line follows: the peels, the screens, the flue above it.
Then the half nobody sizes: dough. Dough balls a day drives the mixer, the boxes and the cold retard space, and today's dough sits in the fridge next to tomorrow's, which is why you need more boxes than a day's production. The retard fridge is the line that gets cut, and cutting it caps how far ahead you can ever prep.
If you are opening rather than re-equipping, our complete guide to starting a restaurant in India covers the arc this file sits inside, and the FSSAI compliance checklist covers the food safety side.
The lead post does not mention delivery or packaging at all. In India most pizzerias deliver, so the file sizes the boxes, the liners, the bags and the seals, and prices them per piece rather than per bundle, because that is where a budget goes wrong by a factor of a hundred.
On prices, this file prints none. Our restaurant startup cost estimator already publishes a band and tells you to replace it with your own quotes, and this is the list to get those quotes against: three columns a line, lowest taken. Where the margin goes afterwards is food cost, which is a different job: our food cost calculator and the restaurant P&L template pick it up from there.
One thing no pizzeria equipment list mentions: in the National Capital Region you may not run a kitchen appliance on coal or firewood. The ban names tandoors; the clean-fuel requirement alongside it reaches any appliance, which is what catches a wood-fired oven. That is not a detail. It decides whether the wood-fired oven at the centre of your concept is a purchase you can use, and an oven is not returnable.
Running a different format? The same planner, sized for what that format actually buys: bar equipment planner, cafe equipment planner, bakery equipment planner and the cloud kitchen equipment planner.
Sample Preview
What the file works out for 250 pizzas, a quarter in the peak hour
Here's a preview of what you'll get inside:
You enter: 250 pizzas on your busiest day,
a quarter of them in the busiest hour, a deck oven, 300 dough balls a day, yes to
delivery, 40 seats
The peak: 63 pizzas in the busiest hour.
The oven is sized on that, never on the daily total
The oven: one deck puts through 30 an hour
at a 4-pizza load and an 8-minute bake, so you need 3 decks
The dough: an 8 kg mixer, and 42 boxes in
circulation because today's dough and tomorrow's share the fridge
The retard: 7 shelves. This is the line that
gets cut, and cutting it caps how far ahead you can prep
Then the budget: what the oven alone takes
as a share, what the dough chain takes, and what has to be paid for before you can bake
and sell
... plus the spec to insist on for every line, the fuel rule in
full, the plastics you may not buy, and twelve questions to put to a supplier in writing.
Cut the bake time to six minutes and the same file drops you to 2 decks. Every figure
moves when you change the profile.
Key Numbers
Three things worth knowing before you order
Coal and wood, banned
In NCR, coal and firewood as fuel in tandoors in hotels, restaurants and open eateries are already banned. The CAQM action plan directs authorities to enforce that existing ban strictly, and to see that these businesses use only electricity, gas or clean fuel.
Source: CAQM Graded Response Action Plan Schedule, Stage I, items 23 and 24AQI 201
That is the Stage I trigger, "Poor" air quality, and it is the lowest of the four: Poor, then Very Poor above 300, Severe above 400 and Severe+ above 450. Ordinary NCR winter air, not an emergency, so treat it as the normal condition of trading there rather than an occasional restriction.
Source: the same CAQM Schedule, Stage I heading (Delhi AQI 201-300)Decks, not square feet
One deck puts through its pizzas-per-load times sixty over the bake time. Put your peak hour against that and you have the number. It is the one figure on this list you cannot revise after you buy.
Source: the sizing method built into the workbook
Common Mistakes
7 buying mistakes that show up in the first month
01
Ordering the wood oven before checking the fuel
In NCR the ban on coal and firewood as tandoor fuel is already in force, and the same plan requires hotels, restaurants and open eateries to use only electricity, gas or clean-fuel appliances, which is the limb that reaches a wood-fired oven. It applies at the lowest of the four stages, which is ordinary winter air. Outside NCR you will usually need Consent to Operate from your state board. An oven is not returnable, so this is the first call to make, not the last. Our restaurant legal compliance checklist carries the wider licence list.
02
Sizing the oven on the room instead of the peak hour
Floor space tells you what fits. It does not tell you what you can bake. One deck puts through its pizzas-per-load times sixty over the bake time, and your busiest hour is what has to clear it.
03
Taking deck capacity in inches
Suppliers quote in inches of stone, or in their own pizza size. Neither is your pizza. Ask how many of your size fit at once, and get it in writing with the quote.
04
Buying on peak temperature rather than recovery
Every oven reaches its number on an empty stone. What fails during a rush is what it recovers to between loads with a full deck going in. Ask for the recovery figure and the time it takes.
05
Cutting the retard fridge
It looks like storage. It is capacity. Today's dough and tomorrow's share that space, and if it is too small you can never prep more than a day ahead, which is the thing that makes a busy Saturday survivable.
06
Pricing boxes per bundle in a per-unit column
Packaging quantities run to the thousands. A bundle price typed into a per-piece column overstates the budget a hundredfold and makes packaging look like most of your spend. Quote per box, per sheet and per bag.
07
Costing the kit and not what counts it
A pizzeria loses margin in cheese and in dough that never becomes a pizza. A till that holds a recipe against each pizza, rather than just a price, is what makes that visible. Food cost is where it shows up.
Comparison
A pizzeria equipment list vs this planner
| Aspect | A good equipment list | With this planner |
|---|---|---|
| What to buy | Covered, usually well | Covered, in ten groups from the oven to the bag |
| What it costs | Often nothing at all | Your own three quotes a line, lowest taken automatically |
| How many decks | Not answered | From peak-hour pizzas against what one deck puts through |
| What size dough mixer | Mixer types, not sizes | From dough balls a day, in kilos a batch |
| Dough boxes and retard | Not quantified | Boxes in circulation, and the shelves they need |
| Delivery and packaging | Not mentioned | Boxes, liners, bags and seals, priced per piece |
| Whether you may burn wood | Not mentioned | The NCR position, and what to ask elsewhere |
| Talking to suppliers | You write the enquiry yourself | The sheet prints as the enquiry, with the spec attached |
Swipe the table sideways to see the full comparison.
Size the oven before you call a supplier
Download the free planner, enter your pizzas and your dough, and let it work the rest out.
FAQ
Frequently asked questions
How many pizza ovens or decks do I need?
From your peak hour, not your daily total. One deck puts through the number of pizzas that fit the stone at once, times sixty divided by the bake time. At a four-pizza load and an eight-minute bake that is thirty an hour. Two hundred and fifty pizzas a day with a quarter of them in the busiest hour is sixty-three in that hour, so three decks. The planner defaults the load and the bake time and lets you change both, because a conveyor and a wood oven are nothing like a gas deck. Buy at or above the figure: the oven is the one line you cannot resize afterwards.
Can I use a wood-fired pizza oven in India?
It depends where you are, and it is worth settling before you order. In the National Capital Region, coal and firewood as fuel in tandoors in hotels, restaurants and open eateries are already banned. The CAQM Graded Response Action Plan Schedule directs authorities to strictly enforce that existing ban, and, in the next item, to ensure such businesses use only electricity, gas-based or clean-fuel appliances. That second limb is the one that reaches a wood-fired pizza oven, because the ban itself names tandoors rather than ovens. That direction sits at Stage I, which applies at "Poor" air quality, Delhi AQI between 201 and 300, so it is the lowest of the four stages rather than an emergency measure. Outside NCR the relevant instrument is usually Consent to Operate under the Air (Prevention and Control of Pollution) Act, 1981, from your state pollution control board, and our restaurant legal compliance checklist carries the wider licence list. A gas oven in a brick shell is the usual way to keep the look without the fuel. This is general guidance and not legal advice; your state pollution control board is the one to confirm what applies to your premises.
What size dough mixer does a pizzeria need?
Work it from dough balls, not from floor space. The planner takes your dough balls a day at roughly 250 g each and sizes a spiral mixer to handle them in batches of about ten kilos, so three hundred balls comes out at an eight kilo mixer. Both of those are visible inputs you can change to your own ball weight and batch size. Buy a spiral rather than a planetary if you can. A spiral is the standard for pizza because it develops the gluten without overheating the dough; a planetary will manage at low volumes but warms it and struggles with a stiff dough at scale.
How many dough boxes and how much retard space?
More than one day's production, which is the part people miss. If you cold-prove for two days, today's dough and tomorrow's are in the fridge at the same time, so the boxes in circulation are the daily count times the days you retard, divided by what one box holds, plus a buffer for breakage. Three hundred balls over two days at sixteen a box is forty-two boxes, and at six boxes a shelf that is seven shelves. The retard fridge is the line that gets cut first, and cutting it caps how far ahead you can ever prep.
What does it cost to set up a pizzeria in India?
Our restaurant startup cost estimator carries a band and tells you, correctly, to replace it with your own quotes. This planner is the list to get those quotes against. It prints no price of its own, because one number published in two places is one number that will eventually disagree with itself. What it does instead is the part a published range cannot: how many of each item your pizzas and your dough actually need, and what your own three suppliers charge for exactly that list.
Are plastic cutlery and boxes allowed for pizza delivery?
Corrugated pizza boxes are not on the prohibited single-use plastics list. Plain plastic cutlery, straws, stirrers, cups, glasses, plates and trays are, prohibited since 1 July 2022, and plastic carry bags below one hundred and twenty microns since 31 December 2022. So the box is fine and a plain plastic fork in the bag is not. There is one carve-out: sub-rule (3) of that notification says the prohibition does not apply to commodities made of compostable plastic, and the 2024 amendment requires the maker of a compostable commodity to hold a certificate from the Central Pollution Control Board before selling it, so ask for the certificate rather than taking the word compostable off a label. States can and do go further than the centre on plastics, so check your own state's notification before a large order. This is general guidance and not legal advice.
About Petpooja
Petpooja is India's leading SME business software suite, trusted by 1,50,000+ businesses across restaurants, retail, healthcare, manufacturing, and more. From billing and payroll to task management and procurement, Petpooja helps Indian businesses run better, every day.
Know what the cheese turned into
Petpooja POS deducts stock item by item as you bill, sends low-stock alerts and produces day-end inventory reports, so the gap between what you cooked and what you sold shows up the same week rather than at the month's count.
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