● Nutritional Guidelines: Each pizza must comply with USDA guidelines, providing 2oz Grain. A product formulation statement for documenting grains in schools is required. ● Ingredients: The pizza dough must consist of 51% whole grain, with whole grain listed as the first ingredient. Pizzas may not contain any artificial ingredients. An ingredient list of the pizza must be provided with the proposal. ● Sodium Content: Pizza cannot exceed 700 MG sodium per slice. ● Delivery Conditions: Prepared pizzas, placed on disposable or reusable pizza pans or trays, must be delivered within the established delivery time windows on the day before meal service, at a temperature between 35-40°F. ● Experience Required: Bidders must have a minimum of one year of experience in preparing and delivering pizzas to a school district. ● Cooking Instructions: Cooking instructions for convection ovens must be included in the bidder’s proposal.
