Introduction

Food preparation is a critical step in delivering high-quality, consistent products to customers. This document outlines the standard operating procedures (SOPs) for the preparation of pizza and other menu items. The procedures ensure consistency in taste, presentation, and safety, as well as maintain the integrity of the brand.

1. General Food Preparation Guidelines

1.1 Hygiene and Personal Safety

Handwashing: All staff must wash their hands and forearms with soap and water for 30 seconds before handling food, after handling ingredients, after using the restroom, and after any activity that could contaminate food.

Clean Uniforms: Ensure all staff wear clean uniforms and maintain proper personal hygiene, including hairnets or hats to prevent hair contamination.

Sanitizing Equipment: All food preparation surfaces, cutting boards, utensils, and equipment must be sanitized before and after use. Equipment must be cleaned and sanitized between handling different ingredients to avoid cross contamination.

Disposable Gloves: Use disposable gloves when handling ready-to-eat items such as pizza toppings, salads, or baked products. Change gloves frequently to maintain hygiene.

1.2 Equipment Usage

Pre-Use Checks: Before beginning food preparation, ensure all kitchen equipment is clean, properly set up, and functioning. This includes ovens, mixers, dough rollers, refrigerators, and prep stations.

Proper Storage of Tools: Store knives, graters, and other utensils in designated places when not in use to prevent contamination and injury.

2. Pizza Dough Preparation & Par-Baking

2.1 Preparing the Dough

Dough Balls: Frozen Dough balls are supplied to franchisees through the Square Pizza Factory.

Thawing Dough Balls: Thaw doughballs overnight in preparation for par-baking the following day.

Stretching and Pressing: Once thawed, stretch and press each doughball into pan ensure dough touches sides without receding.

Proofing Time: Allow 3-5 hours for dough to proof full before par-baking.

Par-Baking: Par-bake dough with lid on at 260 degrees for 6minutes. (Times may be adjusted to suit oven)

Cooling: Place fresh par-bakes on cooling rack for 20mins until cool.

Storage: Wrap or Bag par-bakes using food safe cling wrap or freezer bags and freeze immediately.

2.2 Par-Bake Preparation

Thawing: Thaw par-bakes for 15-20mins ensuring checking for softness before topping.

Topping: Prepare pan by spraying the bottom with oil, lacing the bottom with cheese and then placing thawed par-bake on top. Proceed to build instructions.

3. Topping Preparation

3.1 Ingredient Preparation

Vegetables: Wash, peel (if necessary), and chop vegetables such as onions, peppers, and mushrooms. Ensure vegetables are uniform in size for consistent cooking.

Meats: Slice or dice meats like beef, lamb, and chicken as needed. All meats should be precooked from suppliers and no raw meats prepared in store.

Cheese: Keep cheese cold until ready to use and store it properly to maintain freshness.

Sauces: Prepare or open pizza sauces and ensure they are stored at the correct temperature. Follow the franchisor’s guidelines for sauce recipes if applicable.

3.2 Ingredient Arrangement

Sauce Application: Using a squeeze bottle, squeeze the sauce in the correct stripe pattern.

Cheese and Toppings: Place cheese evenly over the sauce, followed by other toppings (e.g., meats, vegetables, herbs). Ensure toppings are distributed evenly to avoid overloading any area. Ensure all measurements are followed using the provided build sheets.

Consistency: Follow the franchisor’s guidelines on portion sizes for each ingredient to maintain consistency and quality across all locations.

4. Cooking Procedures

4.1 Oven Preheating

Preheat the Oven: Ensure that the pizza oven is preheated to 260 degrees. The oven should reach the target temperature before any pizzas are placed inside.

Thermometers: Use an oven thermometer to verify the correct temperature and adjust if necessary. Ovens should be calibrated regularly to ensure consistent results.

4.2 Cooking the Pizza

Placing the Pizza: Place the prepared pizza in the oven, directly on the conveyor belt. Ensure the pizza is centered and not touching the oven walls.

Baking Time: Pizza’s are baked in the oven for 6 minutes.

Checking Doneness: The pizza is ready when the crust is golden brown, the cheese is melted and bubbling, and the toppings are cooked through. Use a spatula to lift the pizza and check the bottom for a crispy, golden brown color.

4.3 Pizza Removal

Removing the Pizza: Carefully remove the pizza from the pan using a spatula.

Cooling: Place pizza on a cooling rack for dine in service or onto a pizza liner inside the box ready for finishing.

5. Post-Cooking Procedures

5.1 Slicing

Use the Right Tools: Use a clean, sharp pizza cutter or a knife to slice the pizza. Slicing should be done evenly, ensuring each slice is consistent in size.

Proper Technique: Slice the pizza into the specified number of pieces (e.g., 4 or 9 squares) depending on the pizza size and customer order.

5.2 Serving

Presentation: Place the pizza on a clean, cooling rack or on a pizza liner inside a pizza box for delivery. Finish with appropriate topping sauce.

Customer Order Accuracy: For both dine in and delivery, double-check the pizza against the customer’s order before serving to ensure all toppings, sizes, and special requests are fulfilled correctly.

6. Clean-Up and Maintenance

6.1 Cleaning Food Prep Stations

End-of-Day Cleaning: After food preparation, clean all prep stations, equipment, and tools used during the day. Sanitize surfaces with food-safe cleaners to prevent cross-contamination.

Proper Disposal: Dispose of any food scraps, packaging, or unused ingredients according to the waste management guidelines.

6.2 Equipment Maintenance

Daily Checks: After use, check that all food preparation equipment is working properly, including mixers, ovens, dough rollers, and slicers. Report any issues immediately to the franchise support team.

Routine Maintenance: Follow the franchisor’s guidelines for routine equipment maintenance and cleaning schedules.

7. Food Safety and Quality Assurance

7.1 Temperature Control

Hot Holding: If pizzas are held before serving, ensure that they are kept at a minimum temperature of 60°C to prevent bacterial growth. Use heat lamps or warming trays as necessary.

Cold Holding: Ensure that any cold ingredients (e.g., salads, dips) are kept refrigerated at 0°C–5°C until ready to serve.

7.2 Cross-Contamination Prevention

Utensil Sanitization: Regularly sanitize all kitchen utensils and tools to prevent contamination between different food groups.