Pizza_Program Guide

PIZZA

Let’s create

PROGRAM

together

BY CULINART ABOUT

INGREDIENTS

PREP CHARTS

CHEF TIPS & GUIDELINES

DISPLAY

FOOD FIRST TECHNIQUE

ADD-ONS & BEST PRACTICES

Click on any tab in the above Table of Contents to navigate directly to each program topic

ABOUT

SIGNATURE PIZZA PROGRAMS Crafted for Operational Excellence

At CulinArt, pizza isn’t just popular—it’s a part of who we are. Our Signature Pizza Programs are built to combine culinary tradition with operational efficiency, ensuring consistency, quality, and customer satisfaction across every location.

Our New York-style pizza starts with the right foundation: high-gluten flour, yeast, and water for a strong dough structure, paired with imported tomatoes and cheese for authentic flavor and premium performance.

Operators can choose from three turnkey program options, each designed to fit different service models and customer preferences: • • •

Tuscan Bistro – Elevated, chef-inspired pizzas that showcase premium ingredients Pizza Villaggio – A flexible, traditional concept ideal for high-volume service Flatbreads – Thin, fast-cooking crusts that are perfect for grab-and-go or lighter fare

These programs offer built-in variety, easy training and reliable sourcing—all designed to streamline execution while delivering a high-quality guest experience.

TUSCAN BISTRO Skill Level - HIGH This concept emphasizes high-level execution, with flexibility in preparation and presentation. Tuscan Bistro allows operators to showcase fresh ingredients, hand-crafted doughs, and traditional Italian techniques—making it a go-to solution for premium, authentic offerings in a customizable format.

CORE FORMAT OPTIONS: Scratch-made or frozen dough balls • • • • • • •

18" Whole Pies 9" Individual Pizzas Grandma Pizza by the Slice Calzones Stromboli Pinwheels Garlic Knots

ADDITIONAL ADD-ONS FOR MENU EXPANSION: • • •

Pasta entrées & skillet meals Hot & cold sandwiches Artisan flatbreads

RECOMMENDED FOR LOCATIONS WITH: Skilled culinary staff Full prep capabilities Customers seeking authentic, high-quality options Look for the RETAIL CONCEPT icon throughout the guide where applicable.

ABOUT

PIZZA VILLAGGIO Skill Level - MODERATE Traditonal pizza simplified for efficiency. Pizza Villaggio delivers the classic pizzeria experience in a format designed for streamlined operations and consistent results.

CORE FORMAT OPTIONS: • • • •

Frozen dough balls 18” Whole Pies 9” Individual Pizzas Pizza by the Slice

CHEF NOTES: This concept balances traditional appeal with practical execution, making it ideal for high-volume settings, limited prep environments, or teams with varying skill levels. With minimal ingredients and simplified processes, operators can maintain speed, quality and portion control with ease.

RECOMMENDED FOR LOCATIONS WITH: Moderate to low labor availability High demand for grab-and-go quick service Need for consistent, reliable prep and baking methods

FLATBREAD PIZZA Skill Level - EASY Versatile, fast and flavor-forward. Flatbread Pizza offers a flexible, low-labor solution that fits seamlessly into a variety of service models—whether as a stand-alone concept or an easy menu add-on.

CORE FORMAT: •

Par-baked flatbread crusts

CHEF NOTES: • • •

Quick cook times Minimal prep required Customizable with a wide range of toppings

RECOMMENDED FOR LOCATIONS WITH: Limited space or equipment Lower labor availability Demand for variety and lighter options

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INGREDIENTS

Quality Ingredients are Essential

PIZZA DOUGH

PIZZA SAUCE

CHEESE

CulinArt Signature Scratch Dough Recipe # 104771

CulinArt Signature 7/11 Pizza Sauce Recipe #128927

N/A

All Trumps High Gluten Flour Brand: Gold Medal MFG: General Mills MIN# 10016000501116

Preferred: Ground Unpeeled Tomatoes Brand: Stanislaus MFG: Stanislaus Food Products MIN# 03501

Whole Milk Pre-Shredded Mozzarella Cheese MFG: Great Lakes MIN# 90003

Frozen Dough Ball, 26oz Brand: Rich’s MFG: Rich Product Corp MIN# 6760 Flatbread Dough Par-baked 12”x5”, Frozen Brand: Rich’s MFG: Rich Product Corp MIN# 13162

Alternative: Tomatoes, Ground Unpeeled in Heavy Puree Brand: 6-1 MFG: Heinz MIN# 30010

• • •

Grated Parmesan Cheese Fresh Mozzarella Cheese, Whole Milk, Log Ricotta Cheese, Whole Milk

SOURCING GUIDELINES

•

Culinary Development has sourced the highest quality ingredients to ensure the best results.

•

If you do not have the required ingredients on your Managed Ordering Guides (MOG), please place a BuySmart case here or call 1.877.499.3663

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

PREP CHARTS

PIZZA & PASTA The Power of Prep Proper prep ensures consistency, quality and food safety—key to delivering great pizza and a reliable guest experience every time.

DAILY SELECTIONS (minimum)

ITEM •

Dough Balls

CULINARY STANDARDS •

Pizza Prep •

Pizza

Pizza Sauce

•

House-made Dough is preferred: Pizza Dough Ball: #104771 Neapolitan Dough Ball: #47548.6 Honey Wheat Dough: #35885 House-made Sauce is required: Pizza Sauce: #128927

Provide (3) selections:

18” Pizzas

• • • •

Recommended specialty items: • Calzone • Stuffed Pizza • Stromboli • Pizza Cups

1 Plain Cheese 1 Pepperoni 1 Vegetarian 1 Specialty

*Marinara sauce available for guests.

Condiments

All listed in Culinary Standards column.

• • • •

Optional

Dough: Traditional, Whole Wheat, Cauliflower

• • • Build-Your-Own • •

• Personal Pizza • Flatbreads

2 Dough 2 Sauces 3 Meats 2 Cheese 5 Vegetables

Selection varies pending station space.

TABLE OF CONTENTS

Pre-sheeted dough should be avoided.

When offering cauliflower crust, refrain from using the term “gluten free”

Pecorino Romano, Reggiano Parmesan or Asiago Cheese available near station for guests.

Offer a salad cup as an upsell: Caesar, Gardent, Tomato & Mozzarella or Marinated Mushrooms.

Crushed Red Pepper Dried Oregano Garlic Powder or Garlic Salt Grated Parmesan Cheese

Meats: Chicken, Pepperoni, Italian Sausage, Prosciutto, Bacon, Ham Sauces: Pizza, Pesto Cheese: Mozzarella, Fresh Mozzarella, Goat Cheese, Parmesan Vegetables: Peppers, Mushrooms, Broccoli, Onions, Tomatoes, Spinach, Eggplant

Pizzas must use CulinArt Webtrition recipes EXCLUSIVELY.

CHEF TIPS & GUIDELINES

PASTA WITH BREAD

The Power of Prep Proper prep is essential to ensuring consistent texture, flavor, and food safety — key to delivering delicious pasta and a dependable guest experience every time.

ITEM

DAILY SELECTIONS (minimum) Select (1) from the Culinary Standards column.

Select One: • Garlic Knots • Skillets • Hot Heroes

* Optional based on station size and capabilities.

Recommended selections:

ADDITIONS

PASTA

CULINARY STANDARDS

•

Individually portioned oven-baked pastas (plated or packaged)

•

Self-serve Pasta Bar - served with select pasta variety - cooked al dente - tossed in Olive Oil - served with a choice of (2) sauces

CHEF TIPS & GUIDELINES

GUIDELINES •

Test Before Service Baking times and temperatures vary by oven type. Always test-bake to establish proper parameters.

•

Use a Seasoned Pizza Screen to promote even browning and crispness.

•

Adjust Time & Temp based on desired doneness and finished color.

•

Batch Cook as Needed to ensure freshness and maintain quality during service.

•

Scratch Dough must be cold-proofed for at least 24 hours before use. (Tip: Make on Friday for Monday service.)

•

Frozen Dough Balls: Slack out and cover on a sheet pan at least 24 hours in advance.

•

Baking Temperature: Bake pizzas at 500–550˚F for a deep golden-brown crust. Temperature may vary by oven and product.

•

Standard Recipe: 18” Pie: 8 oz. pizza sauce, 2 cups shredded mozzarella Individual Pie: 4 oz. pizza sauce, 1 cup shredded mozzarella

•

Other Items: Bake calzones, stromboli, pinwheels, and garlic knots at 375˚F. (Proof before baking.)

COMPLETE TIME CONTROL LOGS - REQUIRED Why Holding Time and Temperature Matter Maintaining proper time and temperature when holding pizza is critical for both food safety and quality. Hot holding at 135°F or above prevents the growth of harmful bacteria, keeping the product safe to eat.

It also helps preserve the texture, flavor and visual appeal of the pizza. Monitoring holding conditions ensures guests receive a fresh, high-quality slice every time.

Click here to access time control logs or just scan the QR code.

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CHEF TIPS & GUIDELINES

STATION GUIDELINES Holding & Display Procedures • • • •

•

Room Temperature Holding: Hold items at room temperature using proper time-temperature control. Heat to order as needed.

Hot Holding: Maintain hot items for a maximum of 30 minutes—either self-serve or served by a team member.

Menu Items: Serve individual pizzas, slices, garlic knots, calzones, Strombolis, flatbreads and pinwheels using appropriate packaging (paper plates, pizza boxes, clamshells or flatbread boxes).

Condiment Shakers: Crushed red pepper, grated Parmesan, oregano, and granulated garlic powder should always be: – 3/4 full – Clearly labeled – Wiped clean daily – Available at the pizza station Marinara Sauce: Serve sides of marinara in 2-ounce soufflé cups.

COMPLETE PRODUCTION RECORDS FOR TEMPERATURES Why Production Records Matter Keeping accurate production records—especially for cooking and holding temperatures—is essential for food safety, quality control and compliance.

Documenting temperatures helps ensure that all pizzas and related items are cooked thoroughly, held at safe temps and consistently meet program standards. It also protects your team and operation by providing a clear record for audits and inspections.

Click here to access temperature logs or just scan the QR code.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

•

• • • •

Visual Appeal: Full displays attract more attention—avoid half-empty trays.

During slower periods, consolidate items to keep the station looking well-stocked.

Arrange items neatly on platters, facing the same direction and grouped by type.

Product ID: Place labeled Product ID (PID) holders in front of each item, facing the customer.

Quality Appearance: Ensure all items appear fresh with a deep golden-brown crust.

Seasonal Features: Highlight local and seasonal produce when available.

Branding: Use station brand stamp on plain pizza boxes. Custom stamps can be ordered here, or visit caseyrubberstamps.com for more information.

HALF SIZE SHEET PAN #10050502

18” PIE PAN #10055610 PIZZA PAN RACK #10068037

BLACK MULTI FUNCTION RISER #10246570

STAINLESS STEEL SHAKERS #10049407

WOODEN PIZZA PADDLE #10274983

BLACK PIZZA STAND #10219058

PIE SERVER #10048463

GENERAL SMALLWARES PRODUCT GUIDE Glass Cheese Shaker Spice Shaker Metalcraft Pizza Peel Dough Cutter Pizza Cutter Pizza Screen Baking Pans Pizza Oven Brush TABLE OF CONTENTS

# 10053186 # 10053185 # 10048610 # 10048848 # 10324730 # 10056936 # 10058480 # 10187995

SHAKER BANDS #10326525

Click here to access the complete product guide or just scan the QR code.

DISPLAY

Education

SIDE VIEW: 18” Pizza set-up with personal pizza and stromboli/calzone on riser.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

Business & Industry

SIDE VIEW: Personal pizza set-up with (2) rows and stromboli/calzone on riser.

TABLE OF CONTENTS

DISPLAY

PACKAGING

Branded packaging is more than just a container—it’s a powerful extension of your brand. It reinforces identity and builds customer recognition. Whether it’s a slice bag or a full pie box, well-designed packaging communicates quality, consistency and professionalism.

18” pizza pies should be packaged in a Tuscan Bistro–branded pizza box for carry-out.

10” boxes are available for flatbreads.

Plate individual slices and place them in Tuscan Bistro–branded stamp bags for convenient, on-the-go carry-out.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

Pizza Villaggio is a smart alternative to Tuscan Bistro: • • • • • • •

Designed for operations with limited labor and tighter budgets Features a simplified menu Reduces prep time and complexity, easing execution for smaller teams Maintains strong visual branding and guest appeal Offers flexibility to adapt to a variety of kitchen setups and staffing models Delivers consistent quality while controlling product spend Ideal for sites that need a streamlined, cost-effective pizza solution

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DISPLAY

Flatbread Pizza is a great alternative to traditional pizza: • • • • • •

Easy to prepare: Par-baked crusts allow for quick finishing at point of service.

Faster cook times: Bake quickly, improving speed of service.

Lower food cost: Uses fewer ingredients and less dough than traditional pizza.

Creative toppings: Allows for chef-driven, seasonal or upscale flavor combinations.

Space-saving: Requires less oven space and can be made on smaller equipment.

Trendy and modern: Appeals to health-conscious and adventurous eaters.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

FOOD FIRST TECHNIQUE

FOOD FIRST TECHNIQUE

Food technique is key to consistency, flavor, texture and safety—turning good ingredients into great dishes. It also supports presentation, making meals visually appealing and reflecting the care and skill behind each plate.

GARLIC KNOTS AND PINWHEELS Follow CulinArt Standardized Recipes Adhere strictly to CulinArt’s tested recipe instructions to ensure consistency, optimal flavor, and high-quality results every time.

Bake Pinwheels to a Golden-Brown Finish Pinwheels should be baked until they reach a deep golden-brown color, ensuring proper doneness and a crisp, flaky texture.

Garlic Knots Proper Proofing and Finish Required Garlic Knots must be fully proofed to achieve ideal size and tenderness, then baked to a deep golden-brown and tossed in signature CulinArt Garlic Butter for bold, savory flavor.

FLATBREADS Follow CulinArt Standardized Recipes Always use CulinArt’s approved recipes to ensure consistency, quality, and flavor in every flatbread.

Bake Flatbreads to a Golden-Brown Finish Flatbreads should be baked until they reach a light golden-brown color, ensuring an ideal texture and visual appeal.

Handling Pre-Prepared Flatbreads Flatbreads may be par-baked and finished at the point of service or fully baked in advance. In either case, keep product hot and rotate frequently to maintain freshness and quality.

Cold-Finish Flatbreads Some flatbreads require a cold or room-temperature topping (such as salads or sauces). These items require additional prep time and labor—plan accordingly to ensure a smooth service.

Staffed Station Setup Ensure the station is fully stocked with a clean cutting board, sharp pizza cutter and packaging materials.

Cold toppings such as finishing salads should be held on ice to maintain food safety and freshness during service.

TABLE OF CONTENTS

ADD-ONS & BEST PRACTICES

FLATBREAD

SUGGESTED RETAIL PRICING (SRP) - COST PER SERVING WEBTRITION NUMBER

RECIPE NAME

SRP 35%

SRP 40%

SRP 40%

COST PER SERVING

103318

Margherita Flatbread

$9.14

$8.00

$7.11

$3.25

103353

Pepperoni Flatbread

$7.31

$6.40

$5.69

$2.56

103358

Roasted Vegetable Flatbread

$7.63

$6.68

$5.93

$2.67

103295

Buffalo Chicken Flatbread

$9.11

$7.98

$7.09

$3.19

PERSONAL PIZZA (dough ball)

SUGGESTED RETAIL PRICING (SRP) - COST PER SERVING WEBTRITION NUMBER

RECIPE NAME

SRP 35%

SRP 40%

SRP 40%

COST PER SERVING

111135.136

Cheese Pizza

$4.89

$4.28

$3.80

$1.71

111135.137

BBQ Chicken Pizza

$8.49

$7.43

$6.60

$2.97

111135.138

Buffalo Chicken Pizza

$7.84

$6.86

$6.10

$2.74

111135.139

Garden Veggie

$7.09

$6.20

$5.51

$2.48

111135.140

Margherita

$7.43

$6.50

$5.78

$2.60

111135.141

Meat Lovers

$7.74

$6.78

$6.02

$2.71

111135.142

Meatball

$5.77

$5.05

$4.49

$2.02

111135.143

Pepperoni

$6.03

$5.28

$4.69

$2.11

111135.144

Portobello Mushroom

$6.49

$5.68

$5.04

$2.27

111135.145

Sausage

$8.14

$7.13

$6.33

$2.85

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

ADD-ONS & BEST PRACTICES

RETAIL ADD-ONS

SUGGESTED RETAIL PRICING (SRP) BEVERAGES BISTRO-STYLE OPTIONS Essentia

20 oz

657227001206

$2.59–$2.99

Broadline

Acqua Panna Still

liter

666945266491

$3.99–$4.29

Broadline

San Pellegrino Mineral Water

liter

041508802185

$3.99–$4.29

Broadline

San Pellegrino Mineral Water

16.9 oz

041508800082

$2.69–$2.99

Broadline

Maison Perrier

16.9 oz

074780620888

$2.69–$2.99

Broadline

Maison Perrier Lime

16.9 oz

074780100106

$2.69–$2.99

Broadline

San Pellegrino Blood Orange Can

11.15 oz

041508221450

$2.19–$2.49

Broadline

San Pellegrino Lemonade Can

11.15 oz

041508212670

$2.19–$2.49

Broadline

Starbucks Doubleshot Espresso Americano

6.5 oz

012000192395

$3.79–$4.09

Pepsi

PIZZERIA-STYLE OPTIONS

TABLE OF CONTENTS

Coca Cola

20 oz

049000000443

$2.69–$3.09

Coca-Cola

Coke Zero

20 oz

049000040869

$2.69–$3.09

Coca-Cola

Diet Coke

20 oz

049000000450

$2.69–$3.09

Coca-Cola

Sprite

20 oz

049000007640

$2.69–$3.09

Coca-Cola

Smart Water

20 oz

786162200433

$2.59–$2.99

Coca-Cola

Pure Leaf Unsweetened Black Tea

18.5 oz

012000286209

$2.69–$2.99

Pepsi

ADD-ONS & BEST PRACTICES

RETAIL ADD-ONS

SUGGESTED RETAIL PRICING (SRP) SNACKS

L

I TA RE

PACKAGED DRY Golden Cannoli Chips

2 oz

607631550067

$2.69–$3.09

Nassau Candy

RekoVanilla Pizzelle

.6 oz

063054701460

$2.49–$2.99

Nassau Candy

Dolcetto Tiramisu Rolled Wafers

3 oz

819529006154

$4.89– $5.19

Nassau Candy

Nonni's Biscottini Bites Limoncello

4.8 oz

718604978693

$6.99– $7.39

Nassau Candy

Kopper's Choc Covered Espresso Beans

2 oz

020439030003

$3.29–$3.69

Nassau Candy

Snack Factory Garlic Parm Pretzel Crisps

3 oz

049508007340

$3.29–$3.69

Nassau Candy

Parm Crisps 4 Cheese

1.75 oz

893222000879

$5.49–$5.99

Nassau Candy

Field Trip Pepperoni Stick

1 oz

854966005544

$3.99–$4.39

Nassau Candy

Stacy's Pita Parm Garlic Hrb LSS

1.5 oz

028400094498

$1.39–$1.59

Vistar

Miss Vickies Original Kettle Chips

1.875 oz

028400009973

$2.59–$2.79

Broadline

Miss Vickies Jalapeno Kettle Chips

1.875 oz

028400363310

$2.59–$2.79

Broadline

PACKAGED COLD Olives Pitted Basil Garlic

1.1 oz

854918002119

$1.99–$2.19

Vistar

1.58 oz

857513007312

$2.89–$3.29

Nassau Candy

Poshi Chili & Oregano Olives

1.1 oz

854918002133

$2.09–$2.49

Nassau Candy

Fiorucci Prosciutto Mozz Twin Pack

1.5 oz

017869807008

$2.99–$3.39

Vistar

Olli Pepperoni Mozzarella Cracker Pack

2 oz

813039021454

$4.99–$5.49

Vistar

HF Bistro Bites Wine Infused Salami Snack Tray

2.89 oz

044500062526

$4.59–$4.89

Vistar

Poshi Artichokes

Basil & Thyme

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

OUR CULINARY PILLAR

We believe that fresh, handcrafted food is the only way.

TABLE OF CONTENTS

CULINART GROUP | 6 INTERNATIONAL DRIVE | RYE BROOK, NY 10573 CULINARTGROUP.COM Revised 09.19.2025