You
Phone in the trailer, laptop at the kitchen table. Menu, dough, the hatch, the costs, the food-safety register.
Every event
For any pizza business — trailer or outlet — making life easier
One place to manage your pizza business.
Stock planning, ordering and receiving, food safety checks and pre-orders in before you light the oven. Dough worked back from the number you expect with each batch logged. Every pizza its own ticket on the Pizzaiolo’s phone. And on Sunday morning, what Saturday really made.
Completely free to use — set up an account for your business.
The dough
- Hydration
- 63%
- Type 00 flour
- 80%
- Salt
- 20 g/kg
- Ball weight
- 271 g
- Average temp
- 27.4 °C
- Yeast
- 1 g/kg
- Water temp
- 1 °C
- Friction
- 14 °C
- Fermentation
- 12 hrs
The event is the product
Everything for a wedding, a market or a private hire lives in one event.
Tabs appear and disappear according to the type of booking.
Three people, one evening
The same night, from three sides.
The host
The venue, or the couple. A password and a link, no account. Their guest list, their menu, their numbers — and nothing else.
One event
The guest
A card on the table with a code on it. They order, they get a number, and they watch the board until it comes up. No app.
A phone, once
Still the best part
Everything prints properly.
A4, on your own brand, ready for the counter. The part that still looks handmade — because it is.
Event menu
With prices, or without
Allergen sheet
Carried from the recipes
Pre-order code
One square, scannable across a table
Order-board poster
“Scan to follow your order”
Prep sheet
For the kitchen, the night before
Stock check
Clipboard, pen, van
Orders list
To work from at the hatch
Review card
Left on the tables
Not only Britain
Pounds, dollars or euros.
Every price, date, time and weight — on screen, on the guest’s phone and on every sheet you print — written the way your country writes them. One setting, and the whole thing changes underneath you.
Eight countries, three currencies, one dropdown.
Clear boundaries
And what it deliberately is not.
Not a restaurant till
No table plans, no covers, no screen bolted to a counter you don’t have.
Not a booking widget
It doesn’t sell your dates or take deposits from strangers. You still choose your nights.
Not accounting software
It tells you what an evening made. It does not file your VAT.
It’s the spreadsheet, the prep list and the order pad you already keep — joined up, and doing the sums.
Who’s behind it
Built by someone who cooks.
I’m Andy, and I run La Foresta — a pizza horsebox with two gas Gozneys in the back, working weddings, markets and private hires around the New Forest.
Pizzabase started as the spreadsheet I kept for my own bookings and dough. Every screen in it exists because I needed it on a real night: the cook queue because guests kept asking “how long”, the prep sheet because I was printing screenshots from three different apps, and purchasing and stock control because I ran out of flour once and ended up at Bookers at seven in the morning.
I still cook from it every weekend. If something here doesn’t match how a service actually runs, tell me — that’s usually how the next thing gets built.
Early access
Set yourself up before the weekend.
A sample menu with costed recipes, an ingredient list with suppliers, dough and yeast tables already tuned, and a few example events to pull apart before you make your own.
Built over a couple of hundred real events. Still running one every weekend.