web analytics
Pizza ingredient/condament trays - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Pizza ingredient/condament trays

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza ingredient/condament trays

    How do you arrange the widenning variety of ingredients used when making say 12 to 24 pizzas for a group of guests?

    Every time I have a 'pizza party' or even just the family pizza meal, I am disappointed with the organisation of the numerous ingredients needed for the variety of pizzas made.
    I usually like to have the following ingredients for my guests to select, assemble and cook their own pizzas:
    Meats - ham, meatworst, pepporoni, chicken,
    Seaford - calamari, prawns, scallops, muscles, anchovies,
    Salads - pine apple, sundried tomatoes, avocado slices, onion, olives, peppers/capsicum, mushrooms, asparagas, chilles/halopinoes
    Cheeses - motzarella and tasty matured
    Sauces - tomato paste, garlic and pizza sauces

    These provided a menace on the benchtop and were pushed and pulled around to suit the people assembling their meal.

    The ingredients are usually in tupperware containers, trays or even in foil containers. Rather hotch potch to say the least!

    The new kitchen will be a lot more organised with a chain gang/production line pizza assembly area adjacent to the oven so a max of 3 people making pizzas at any time.
    The past method allowed up to 10 assembling their pizzas in the house kitchen and was rather hectic. That is why I always showed my guests how to roll out their dough, sauce it and assemble their pizzas and how to cook it. The oven is always hottest when I put mine in, the guests fascinated with watching it rise and cook in around 1 - 1 1/2 minutes and whilst I am enjoying mine, they are competing for their spot in the line.

    So, I purchased from various ebay sellers, a range of food 'display trays' or small 'bain marie' pans in 2 different depths, (60 and 100mm deep), and made 2 simple holders from stainless steel. I also have 4 double sized trays for the cheeses and a large full sized tray which can be used as a baking tray in the oven.
    The tray holders were folded up when I cut and folded Hendo's chimney void and as the weather has turned wet today, I made these up for the next cook up.

    Neill
    Attached Files
    Last edited by nissanneill; 01-09-2014, 04:23 PM.
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

  • #2
    Re: Pizza ingredient/condament trays

    Well, it's time to see how some other members display their toppings and show their pizza preparation areas.
    This initial posting was put up before I built my outdoor kitchen which is quite basic to say the least but quite practical and unfortunately only used when we do the occasional pizza fest.
    My kitchen build can be seen from my signature link below, I still have 2 industrial mixers but only use the Hobart, and haven't changed the trays as I find them ideal and "perfect" for their intention.

    Come on crew, show us what you've got!

    As it too cold in the US at present, what else apart from staying warm, do you have to do? We even hear on our news services here 'down under' that even Florida is experiencing severe cold!

    Cheers.

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

    Comment


    • #3
      Re: Pizza ingredient/condament trays

      Bit of an old thread now but still very relevant.

      I know in the USA they can buy these pizza condiment trays pre-made ready to go.
      Unfortunately there is no such thing here in Aus and I commend you on your great job!

      Once my WFO is going It's something I need to look at doing too.

      Comment


      • #4
        Re: Pizza ingredient/condament trays

        Quite an apt reply as I am about to remove the cobwebs from the oven opening, replace the down lights that were melted with a very very hot last pizza fest as we have a group birthday tomorrow, dough in 8 hours to mix.
        The trays are great and I have 2 larger ones for the cheeses that are used to top the pizzas.
        Really looking forward to tomorrow night with most of he grandchildren.

        Neill
        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know


        Neill’s Pompeiii #1
        http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
        Neill’s kitchen underway
        http://www.fornobravo.com/forum/f35/...rway-4591.html

        Comment


        • #5
          Re: Pizza ingredient/condament trays

          Will one of the trays contain pineapple?

          Comment


          • #6
            Re: Pizza ingredient/condament trays

            I use the same ones but made of lexan. I use 4 of the square, 1/2 depth ones and one square full depth one (for sauce). I have a large full depth one for cheese, and they fit in a metal pan. I use those long skinny freezer pops for ice in the pan. Works great and easy to clean, plus I can store leftovers for a couple of days I also use a bar condiment tray for small toppings.

            First pic is summer setup, second is the condiment tray, third is winter.
            Attached Files

            Comment


            • #7
              Re: Pizza ingredient/condament trays

              One will certainly contain pineapple for the ham and pineapple lovers (or conservative pizza lovers). I usually fill most of the trays especially when we have a larger group with a wider variety of ingredient.
              I will try to remember to post some pics of tonight's setup just for those looking for ideas or inspiration.
              It works exceptionally well, easy to use, easy to wash up and always keeps the assembly area totally organised and co-ordinated. I just need to make up sticky labels for those who don't recognise the ingredients, mainly the processed meats.
              Prevention is better than cure, - do it right the first time!

              The more I learn, the more I realise how little I know


              Neill’s Pompeiii #1
              http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
              Neill’s kitchen underway
              http://www.fornobravo.com/forum/f35/...rway-4591.html

              Comment


              • #8
                Re: Pizza ingredient/condament trays

                When I have ham and pineapple now it reminds me of a Pizza place in Sicily
                The guy there came to Australia on holiday and tried it at a place in Surfers Paradise.
                He loved it
                So he called it his Australian Pizza
                When he found out I was Australian he made me one.

                My condiments are
                Capricciosa ,green capsicum, mushroom,ham, olives
                Magherita, basil leaves
                Sicilian,Hot salami
                The House Special, Prawns, Bacon, Olive, Mushrooms,Dried flaked Chilli,Chopped Garlic and Parsley in olive oil
                Blanco,Sliced par cooked potatoes,Salt Rosemary,Chopped Garlic and Parsley in olive oil
                Last edited by TropicalCoasting; 03-21-2014, 08:36 PM.

                Comment


                • #9
                  Re: Pizza ingredient/condament trays

                  Just finished the washing up and cleaning up for the night.
                  The pics are the tray layout but this time I only had 9 smaller trays, one narrow and 2 larger trays for the cheeses.
                  With only the immediate family, I (rather my other half) limited the selection to prawns, calamari, onion, mushrooms, pineapple, capsicum, avocado slices, diced ham, cabana, meatworst, and mozzarella and Tasty cheeses. Plenty of sauce selections including my home grow/home made sauce, crushed garlic, chilli relish, anchovies and pizza topping. 24 pizzas made, oven very hot in 90 minutes of firing, first pizzas cooked in less than a minute so you must be on the ball or you eat carbon. After 10 to 15 minutes they are better at around 2-3 minutes.

                  Neill
                  Attached Files
                  Prevention is better than cure, - do it right the first time!

                  The more I learn, the more I realise how little I know


                  Neill’s Pompeiii #1
                  http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
                  Neill’s kitchen underway
                  http://www.fornobravo.com/forum/f35/...rway-4591.html

                  Comment


                  • #10
                    Re: Pizza ingredient/condament trays

                    That is a very generous spread. The mind boggles with what it might be without you imposing a limitation. That should have covered the taste of most folk.
                    Cheers ......... Steve

                    Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                    Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                    Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

                    Comment


                    • #11
                      Re: Pizza ingredient/condament trays

                      I heaved steered away from standard pizzas trying varieties

                      Sauces

                      Garlic infused olive oil
                      Spicy Mango chutney
                      Spicy olive and sundried tomato tapenade
                      Tomato pesto

                      Meats

                      Tandoori chicken
                      Moroccan minced lamb
                      Chorizo
                      Smoked salmon (amazing with kalmata olives)

                      Ingredients

                      Sesame seeds
                      Kalonji seeds
                      Raisins
                      Caramelized red onion
                      Smoked peppers
                      Last edited by oasiscdm; 03-22-2014, 05:19 AM.
                      Cheers Colin

                      My Build - Index to Major Build Stages

                      Comment


                      • #12
                        Re: Pizza ingredient/condament trays

                        Loved the tray layout that Neil built. I just spent all day shopping at Restaurant supplies looking for some trays to set on my table to hold condiments.
                        I live in Mexico. I don't know where I can have the tray holder made in stainless steel. I may build it out of wood. I found many places that had the SS trays.
                        The nice thing about making it out of SS is I could fill the bottom with ice and put a clear piece of plexiglass over it while I'm waiting for the guest to arrive.
                        I like to prepare everything an hour before everyone arrives
                        Last edited by Mexman; 05-03-2014, 05:31 PM.
                        http://www.fornobravo.com/forum/memb...ld-mexico.html

                        Comment


                        • #13
                          Re: Pizza ingredient/condament trays

                          try secondhand of Ebay ??

                          Comment


                          • #14
                            Re: Pizza ingredient/condament trays

                            Originally posted by TropicalCoasting View Post
                            try secondhand of Ebay ??
                            I live in Mexico. Cannot buy from eBay and have it shipped down here.
                            I love living in Mexico, but miss buying online from Amazon, eBay, etc
                            http://www.fornobravo.com/forum/memb...ld-mexico.html

                            Comment


                            • #15
                              Re: Pizza ingredient/condament trays

                              Hi Mexman,
                              I get a bit annoyed with people selling on ebay and (wasn't aware that amazon will not deliver to Mexico) so I buy from them, have it posted to my brother in California who in turn sends it on to me. Find a contact who can be the receiver with the US for your purchases.

                              Neill
                              Prevention is better than cure, - do it right the first time!

                              The more I learn, the more I realise how little I know


                              Neill’s Pompeiii #1
                              http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
                              Neill’s kitchen underway
                              http://www.fornobravo.com/forum/f35/...rway-4591.html

                              Comment

                              Working...
                              X