Pizza topping standards please...

[polishpizza]

Trying to figure out topping portions for my mobile pizza business and looking for a standard weight per topping.  Pie will be probably in the 16-18" range.  So for example, peperoni, how many slices or weight would I need for one pie?  Onions, Meatball, etc.  Just looking for a starting point.

TIA.

[Pete-zza]

Trying to figure out topping portions for my mobile pizza business and looking for a standard weight per topping.  Pie will be probably in the 16-18" range.  So for example, peperoni, how many slices or weight would I need for one pie?  Onions, Meatball, etc.  Just looking for a starting point.

See Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,14822.msg147190.html#msg147190.

Peter

[Chicago Bob]

I would make up some dry pies(no sauce)according to the way I like them to turn out. Then just deconstruct one ingredient at a time back into a tared container on the scale. Do the sauce with measuring cups or portion ladles.

[polishpizza]

remakable!  awesome idea..thanks guys.