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
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
Quality Ingredients are Essential
PIZZA DOUGH
CulinArt Signature Scratch Dough Recipe # 104771
All Trumps High Gluten Flour
Brand: Gold Medal
MFG: General Mills
MIN# 10016000501116
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
PIZZA SAUCE CHEESE
CulinArt Signature 7/11 Pizza Sauce Recipe #128927
Preferred: Ground Unpeeled Tomatoes
Brand: Stanislaus
MFG: Stanislaus Food Products
MIN# 03501
Alternative: Tomatoes, Ground Unpeeled in Heavy Puree
Brand: 6-1
MFG: Heinz
MIN# 30010
N/A
Whole Milk Pre-Shredded Mozzarella Cheese
MFG: Great Lakes MIN# 90003
• Grated Parmesan Cheese
• Fresh Mozzarella Cheese, Whole Milk, Log
• Ricotta Cheese, Whole Milk
If you do not have the required ingredients on your Managed Ordering Guides (MOG), please BuySmart case here or call 1.877.499.3663 SOURCING GUIDELINES
Culinary Development has sourced the highest quality ingredients to ensure the best results.
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.
ITEM
DAILY SELECTIONS (minimum)
• Dough Balls
Pizza Prep
• Pizza Sauce
Pizza Provide (3) selections:
• 1 Plain Cheese
• 1 Pepperoni
• 1 Vegetarian
• 1 Specialty
All listed in Culinary Standards column.
Condiments
Build-Your-Own
• Personal Pizza
• Flatbreads
Optional
• 2 Dough
• 2 Sauces
• 3 Meats
• 2 Cheese
• 5 Vegetables
Selection varies pending station space.
CULINARY STANDARDS
• 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
18” Pizzas
Recommended specialty items:
• Calzone
• Stuffed Pizza
• Stromboli
• Pizza Cups
*Marinara sauce available for guests.
• Crushed Red Pepper
• Dried Oregano
• Garlic Powder or Garlic Salt
• Grated Parmesan Cheese
Dough: Traditional, Whole Wheat, Cauliflower
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
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.
Pizzas must use CulinArt Webtrition recipes EXCLUSIVELY.
• 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.
GENERAL SMALLWARES PRODUCT GUIDE
Glass Cheese Shaker # 10053186
Spice Shaker # 10053185
Metalcraft Pizza Peel # 10048610
Dough Cutter # 10048848
Pizza Cutter # 10324730
Pizza Screen # 10056936
Baking Pans # 10058480
Pizza Oven Brush # 10187995
Click here to access the complete product guide or just scan the QR code.
PIE SERVER #10048463
BLACK PIZZA STAND #10219058
PIZZA PAN RACK #10068037
HALF SIZE SHEET PAN #10050502
BLACK MULTI FUNCTION RISER #10246570
18” PIE PAN #10055610
STAINLESS STEEL SHAKERS #10049407
WOODEN PIZZA PADDLE #10274983
SHAKER BANDS #10326525
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
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.
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.
PERSONAL PIZZA (dough ball) SUGGESTED
