A pizza prep table is laid out around the way pizzas are made. The worktop is deeper than a sandwich prep table so a full base can be stretched and topped on it, and it is often stone or a dense composite because dough releases more easily from a cool, smooth surface. The topping pans sit on a raised rail behind the worktop, chilled from below.
The refrigerated base holds dough balls in trays, extra cheese and backup pans. Dough needs steady temperatures to prove predictably; if the cabinet swings warm during a rush, dough over-proves and becomes hard to handle. Cheese and meats on the rail need the same cold-holding discipline as any other prep table.
A pizzeria in Kochi running wood-fired ovens shows why heat tolerance matters. The prep table sits a few metres from an oven above 350 °C in a humid coastal kitchen, so it needs a system that can hold temperature in that radiant heat and corrosion-resistant materials that survive salty air.