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Pizza for a crowd - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza for a crowd

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  • Pizza for a crowd

    I have about 20 hungry college students coming to my kitchen for pizza. I generally only cook one pizza at a time, although oven is large enough to handle 2. Any thoughts on how to turn finished pizza out faster? Par bake? Prep dough and put between parchment?

  • #2
    Re: Pizza for a crowd

    Go to Trader Joe's and buy the dough (1 bag=2 pizza's) Make them stretch the dough and build the pizza (someone needs to supervise here or you will see 5 inch high pies). They bring them to you and you cook. This is how we handle most of the crowds...
    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.


    • #3
      Re: Pizza for a crowd

      Whats the motivation behind doing this? If its to make a few bucks, Trader Joe's or Cusco Big frozen pizzas might be the way to go. If you're aiming to be that place other than Doniyoyo, Pizzarut, a place where a student don't mind hanging out and waiting for your special pie. Think about pre-baking at lease your average daily sells of pie crusts. If things are slow, make hand made pies one at a time. You have regulars and they already know what to expect, that way you can speed it up as need be and keep your hands in the mix to create your masterpiece.


      • #4
        Re: Pizza for a crowd

        Thanks everyone. This is my daughter's mellophone section from the U. She often has a few friends over for pizza, but never this many at one time. I've cut 6 boards and will stretch the dough and stage them when we are ready to cook. This should at least allow me to keep it down to 2-3 waves of pretty steady output. I'll post the results.


        • #5
          Re: Pizza for a crowd

          I deal with loads o teenagers a lot! At my place, we give a lesson on what a pizza needs to look like. I usually stretch the skins myself ahead of time (i have a load of peels and also use cardboard as well with proper amounts of semolina) and then the wife will supervise building. Make sure you explain sauce placement on the pizza and topping need to be lighter than a chain pizza for it to cook right!

          Depending on who is around, either my son or I oversee oven ops (in and out.) Son only does one at a time where I can do up to 3. The trick is keeping things moving with the build as the kids come out in a streaming fashion (mostly) unless there is a Rembrandt in the group (and that is usually the pizza that gets messed up.) Wife will oversee cutting operations with the Forno Bravo pizza cutter (nice and sharp!) Trick is a good heat soaked oven and don't keep hitting the same landing areas.

          If you can only handle 2 pizzas and want to speed things up - put the third in the landing right at the internal opening and the crust cooks good and slow. This is how I cook my curried shrimp pizza to avoid the rubbery shrimp!)

          Best o luck - its really a good time.

          Jen-Aire 5 burner propane grill/Char Broil Smoker

          Follow my build Chris' WFO