Pizzeria Products

The quality of a pizzeria or pizza section in a restaurant largely depends on the quality of the food products used. Authentic Italian pizza starts with the right flour, flavourful tomato sauce and quality cheeses — each ingredient affects the final taste, texture and appearance. Professional pizzaiolos have clear requirements for raw material quality, which differ from everyday needs.

Main types of products for pizzerias

Flour — pizza preparation uses special Italian tipo 00 flour with a high gluten content, which ensures an elastic, easily stretchable dough with a crispy crust. For faster pizza preparation, tipo 1 or tipo 2 flour with a more intense flavour is also used. Tomato sauces and pastes — authentic pizzas use San Marzano tomato pastes and sauces with a pronounced flavour and the right acidity level. Spices and dried herbs — oregano, basil, chilli, garlic powder and Italian herb blends are essential for pizzerias. Oil — high-quality olive oil for pizza dough and serving. BHS offers various types of products for pizzerias.

Pizzeria formats and product requirements

For the traditional Neapolitan pizza style, special tipo 00 flour and San Marzano tomato sauce are required — to ensure authenticity, HoReCa businesses often source products directly from specialised importers. American-style pizzerias with a thicker base can use different types of flour with a longer fermentation time. Fast-casual pizzerias with high throughput require a well-planned supply chain to maintain consistent product stock. Catering businesses offering pizza at their events rely on a stable supplier.

Quality and HACCP food safety

Food products for pizzerias — flour, sauces, cheeses — must be stored according to temperature and humidity requirements specified in the HACCP plan. Flour must be stored in a dry, cool place, protected from pests and moisture. Tomato sauces must be refrigerated after opening and used within a specified period. Packaging must be hermetically sealed and free from physical damage.

HoReCa usage scenarios

A pizzeria preparing 100 pizzas a day requires a structured supply chain — regular delivery of flour, sauces and spices prevents the risk of running out of ingredients and ensures consistent quality. A restaurant with a pizza section can more easily optimise costs by purchasing food products in B2B quantities at a more favourable price. For catering with pizza preparation at events, ensuring fresh product delivery before the event is critical. In a hotel restaurant with an Italian menu, regular and reliable delivery is the foundation of consistent food quality.

Frequently asked questions

Which flour should be used for authentic Neapolitan pizza? In the Neapolitan pizza tradition, Italian tipo 00 flour with a high protein content (12–13%) is used, which ensures an elastic and strong gluten network. This flour gives the characteristic crispy crust and soft interior.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.