Wholesale Pizza for Foodservice: Pizza Plus Calzone & Cheese & Tomato Slabs
Introduction
Wholesale pizza foodservice products are one of the highest-margin, fastest-serving items on any operator's menu — but only when the base product is right. Inconsistent bakes, awkward portioning, and slow service from raw dough are the three problems operators raise with us most often.
At Rylance Farm Foodservice we stock a broad range of wholesale pizza for foodservice operators across the UK. In this post we're focusing specifically on our Pizza Plus Foodservice offering — two pre-made products engineered to remove those problems: the 7" Piegatta Calzone Pizza (80 pieces per box) and the 11" × 15" Wholemeal 25% Medium Cheese & Tomato Pizza (10 pieces per box). Both are manufactured in the UK, BRCGS certified, and designed for volume kitchens, schools, care homes, hotels, cafés, pubs and grab-and-go retail.
For our full pizza range, see our products page. To understand more about how our operation works, you can read more about our business.
Quick Product Summary
| Product | Code | Pack Size | Spec Sheet |
|---|---|---|---|
| 7" Piegatta Calzone Pizza (plain, folded) | 420140 | 80 pieces per box | Download PDF |
| 11" × 15" Wholemeal Cheese & Tomato Pizza | 420537 | 10 pieces per box | Download PDF |
Both products are UK-manufactured, BRCGS certified, supplied frozen with a 365-day shelf life, and available for next-day delivery from our depots in Staffordshire and West Yorkshire on our temperature-controlled fleet.
7" Piegatta Calzone Pizza — The Blank Canvas
Product Spec
| Code | 420140 |
| Pack Size | 80 per box |
| Diameter | 7" |
| Storage | Frozen, -18°C |
| Shelf Life | 365 days |
| Origin | UK |
| Vegetarian | Yes (base) |
Allergens
Contains: Wheat (gluten), Barley (gluten)
May contain: Oats, Rye, Milk
No artificial colours, flavourings, preservatives, sweeteners, palm oil or hydrogenated fats.
Nutrition per 100g (base only)
| Energy | 303 kcal |
| Fat | 8.3 g |
| Saturates | 0.8 g LOW |
| Sugars | 1.1 g LOW |
| Salt | 0.8 g |
| Fibre | 3.1 g |
| Protein | 7.9 g |
Figures for the unfilled base. Final dish nutrition depends on toppings added.
The Piegatta Calzone Pizza is a 7-inch plain folded pizza base. It arrives unfilled, which is the point — the operator chooses the proposition.
How It Works in Service
The standard build is straightforward: open the fold, add tomato sauce, add cheese, add the topping of choice, close, bake. Once a kitchen has the build sheet, an unskilled team member can produce a finished calzone in under two minutes. That matters in a breakfast rush, on a hot counter, or in a pub kitchen at peak.
Cooking Guidance
Per the manufacturer's spec sheet:
- Defrost at room temperature or overnight in a chiller before filling.
- Cook in oven until cheese and added ingredients are fully cooked through — typical commercial pizza ovens (230–260°C) work well; refer to the spec sheet and your oven manufacturer's guidance for exact settings.
- Once defrosted, do not refreeze. Defrosted product keeps for up to 5 days refrigerated in a sealed bag.
Filling Ideas That Sell
Because the product is deliberately neutral, it works across cuisines and dayparts:
- Classic Italian — mozzarella, tomato, pepperoni or ham, oregano
- Breakfast — scrambled egg, sausage, cheese, brown sauce
- British comfort — chicken tikka and red onion, or cheese and bacon
- Vegetarian — roasted Mediterranean vegetables, mozzarella, pesto
- Premium retail — nduja and ricotta, or goat's cheese and caramelised onion
Because the operator controls the fill, the operator controls the food cost — and the menu proposition.
Cost Per Unit
A basic cheese and tomato filled Piegatta Calzone comes in at approximately 70p per unit in food cost. Additional or premium toppings push the unit cost up from there, but even a fully loaded calzone retails comfortably at £8–£11, giving operators strong gross margin on a hot, branded product that takes minutes to produce.
Wholesale Pizza Foodservice Sectors: Where the Calzone Fits
- Hospitality — gastropubs, hotels, casual dining, room service
- Food to Go — service stations, transport hubs, contract catering, deli counters
- Education — secondary schools and universities where speed and bespoke filling matter
- Healthcare — staff canteens and visitor cafés where simple, customisable hot food works
11" × 15" Wholemeal Cheese & Tomato Pizza — Portion Control at Scale
Product Spec
| Code | 420537 |
| Pack Size | 10 per box |
| Size | 11" × 15" |
| Base | 25% wholemeal |
| Storage | Frozen, -18°C |
| Shelf Life | 365 days |
| Vegetarian | Yes ✓ |
Allergens
Contains: Wheat (gluten), Milk
No barley, oats, rye, eggs, soya, sesame, nuts, peanuts, mustard, celery, fish, crustacea, molluscs, lupin or sulphites.
Nutrition per 100g
| Energy | 231 kcal |
| Fat | 1.3 g LOW |
| Saturates | 0.4 g LOW |
| Sugars | 2.1 g LOW |
| Salt | 0.8 g |
| Fibre | 3.4 g |
| Protein | 8.2 g |
The pizza slab is a different proposition: a fully topped, rectangular pizza on a 25% wholemeal blend base, 11 inches by 15 inches, ten to a box. It arrives ready to finish-bake.
Why Rectangular, Why 25% Wholemeal
Rectangles cut cleanly into squares, fingers or strips with no waste — round pizzas always cost you crust offcuts and uneven portions. One slab cuts cleanly into 8 adult portions, 12 child portions, or 16 smaller pieces where the pizza is a meal component or budget is tight. The operator decides.
The 25% wholemeal blend is a quiet but important detail. For school caterers it supports School Food Standards on wholegrain provision while still delivering a base children will actually eat — a pure wholemeal base puts a lot of children off. For healthcare and workplace catering it ticks the "healthier option" box. For hospitality it gives a slightly more rustic, artisan-looking finished product than a standard white base. The topping is a 90% mozzarella / 10% mature white cheddar blend on a classic tomato, herb and garlic sauce.
Cooking Guidance
Per the manufacturer's spec sheet, the pizza slab should be defrosted in the chiller before use. Finish-bake to your standard pizza protocol — typically 220–240°C in a commercial pizza or convection oven until the cheese is bubbling and the base is crisped. Refer to the full spec sheet (PDF) for storage and handling detail.
Recommended Portion Sizes
How you cut the slab depends entirely on who you're feeding. We recommend:
- Cut into 8 — generous adult portions for higher education, workplace catering, hospitality and food-to-go
- Cut into 12 — child-sized portions for primary education and family/kids' menus
- Cut into 16 — smaller pieces where the pizza is being served as a meal component (alongside salad, soup or sides), or where budget pressure is high
Across a full box of 10 slabs, that translates to:
- 80 adult portions per box (cut into 8)
- 120 child portions per box (cut into 12)
- 160 portions per box (cut into 16 — meal component / budget service)
That makes per-portion cost trivial to calculate and stable across menu cycles.
Wholesale Pizza Foodservice Sectors: Where the Slab Fits
- Education — primary and secondary school lunches, breakfast clubs, after-school provision; wholemeal blend base supports curriculum nutrition standards
- Healthcare — patient catering, staff dining, day-care settings where portion control and consistency are non-negotiable
- Hospitality — buffet, conferencing, kids' menus, sharing platters, late-night menus
- Food to Go — deli counters, forecourt food, market stalls, festival catering — bake whole, slice to order
Why Wholesale Pizza Foodservice Solves a Labour Problem
There is a reason chilled and frozen wholesale pizza foodservice products have grown faster than almost any other category in the UK over the last five years: they solve a labour problem.
A trained pizza chef is expensive and hard to recruit. A pre-made base — whether the blank Piegatta Calzone for a customisable hot snack, or the pre-topped wholemeal slab for volume catering — lets a kitchen produce consistent, on-brand pizza with whoever is on shift. Food cost is predictable. Wastage is low. Bake times are short. The skill ceiling is low enough for a part-time team member, and the ceiling is high enough that a creative chef can still differentiate with toppings, finishes and presentation.
For multi-site operators, consistency is the bigger prize. Every site produces the same product to the same spec. Customer complaints fall. Photography on the menu matches what arrives at the table.
Wholesale Pizza Foodservice — Frequently Asked Questions
What is a Piegatta Calzone?
A Piegatta Calzone is a folded Italian-style pizza — "piegata" means "folded" in Italian. Rylance Farm Foodservice supplies a 7-inch plain version, 80 pieces per box, which the operator fills with their chosen sauce, cheese and toppings before baking.
How much does a Piegatta Calzone cost, and how do I cook one?
Filled with basic cheese and tomato, a 7-inch Piegatta Calzone sits at roughly 70p per unit in food cost. Additional or premium toppings push the unit cost up, but the product retails comfortably in the £8–£11 range. To cook: defrost at room temperature or overnight in a chiller, fill with your chosen sauce, cheese and toppings, fold closed, then bake in a commercial pizza or convection oven until the cheese is melted and the filling is fully cooked through. Refer to the product spec sheet for exact guidance.
How many portions does one pizza slab give?
One 11" × 15" pizza slab yields 8 generous adult portions, 12 child-sized portions, or 16 smaller portions where the pizza is being served as a meal component or on a tight budget. Per box of 10 slabs, that gives 80, 120, or 160 portions respectively.
Are these pizza products vegetarian?
Yes. Both the 7" Piegatta Calzone (plain base) and the 11" × 15" Wholemeal Cheese & Tomato Pizza are suitable for a vegetarian diet. Neither is suitable for vegan, halal or kosher diets. For the calzone, the final dish's diet suitability depends on the toppings added by the operator.
What allergens do these products contain?
The 11" × 15" Wholemeal Cheese & Tomato Pizza contains wheat (gluten) and milk. The 7" Piegatta Calzone base contains wheat and barley (both gluten); the spec sheet also notes a "may contain" risk for oats, rye and milk from production. Full allergen detail is available on each product's spec sheet, linked above.
Are these wholesale pizza foodservice products suitable for schools, care homes and hospitals?
Yes. The 25% wholemeal base on the pizza slab supports School Food Standards requirements for wholegrain provision, and the rectangular format allows precise portion control for primary and secondary school meal services. The slab's nutritional profile is classified low in fat, saturates and sugars — making it widely used in healthcare settings as a balanced hot main or finger-food option. The 7-inch Piegatta Calzone is widely used in secondary school and university catering where pupils and students choose their own fillings.
What sectors do these wholesale pizza foodservice products suit?
Hospitality (pubs, hotels, restaurants, cafés), healthcare (hospitals, care homes, staff dining), education (schools, colleges, universities) and food to go (service stations, transport hubs, deli counters, forecourts, contract catering).
How are these wholesale pizza foodservice products stored, and where can I get the spec sheets?
Both products are supplied frozen and should be kept at -18°C until use, with a 365-day shelf life from production. Defrost before use; once defrosted, do not refreeze. Full storage and handling instructions are on each product's spec sheet, available here: Piegatta Calzone Pizza spec sheet (PDF) and Wholemeal Cheese & Tomato Pizza spec sheet (PDF).
How do I order from Rylance Farm Foodservice?
Existing trade customers can order through their account manager or our online ordering portal. New foodservice customers can contact our sales team to set up an account and arrange next-day delivery.
Order Wholesale Pizza From Rylance Farm Foodservice
Rylance Farm Foodservice is a division of the Q-Mover group, with over 33 years of foodservice distribution experience. We supply pubs, restaurants, hotels, schools, care homes, hospitals, cafés and food-to-go operators across the UK, delivered daily from our depots in Staffordshire and West Yorkshire on our fleet of temperature-controlled vehicles.
To order the 7" Piegatta Calzone Pizza (80 per box, code 420140) or the 11" × 15" Wholemeal Cheese & Tomato Pizza (10 per box, code 420537), or to request samples:
👉 Place an order: Rylance Farm Online Ordering
👉 View our full range: Products
👉 Speak to our team: Contact Us or call 01283 895800
Supplied in partnership with Pizza Plus Foodservice — UK manufacturer, BRCGS certified.
Final Thoughts on Wholesale Pizza Foodservice
Wholesale pizza foodservice products done right are not a compromise — they are the most efficient way to put a consistent, sellable hot product onto your menu. The 7" Piegatta Calzone Pizza gives kitchens flexibility and creative range. The 11" × 15" Wholemeal Cheese & Tomato Pizza gives volume operators predictable portion control, a low-fat nutritional profile, and a wholegrain base that meets the needs of school and healthcare caterers.
Both are UK-manufactured, BRCGS certified, stocked at Rylance Farm, and deliverable on next-day terms — backed by 33 years of foodservice distribution experience.
