web analytics
Pizzas for 40 - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

Pizzas for 40

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

  • Pizzas for 40

    Hello to all,
    i have had my oven for one week now and i have followed the curing stages and last night i punched out 20 12inch pizzas, it was a messy experience but very satisfiying. I would like to ask some advise, next week i will have 40 people over to my place and we are doing the pizza for all would my best approach be to have all the bases flattened and ready to go?
    I thought it best to have them buffet style sauced up ready for the person to design their own?
    What would be the best formula to stop the pizza dough from sticking to the tray so when the masses bring it to me to cook i can work with it quickly to be able to put on my peel into the oven?
    Best Regards
    Tony
    Sydney Australia

  • #2
    Re: Pizzas for 40

    Hey Tony!

    Here is what I have found so far...

    Cornmeal keeps the dough from sticking. But the dough must be shaken constantly on the peel.
    If you make pizzas and let them sit on the counter or anywhere else they will stick and be hard to transfer.

    I used to make individual pizzas for everyone. But one day I made several 16 inch pizzas instead. I made a number of varieties. And I thought everyone would be disappointed, but actually, they loved it!!!

    By making different larger pizzas everyone gets to "dig in". It brings the guests closer. No one is last. No one is first. It's simply grab what you like. I start with a pepperoni, then a cheese, maybe a sausage.
    It seems to work so much better with big pizzas and making them yourself! And the guests grab slices and chat, it brings them together around the pizzas, instead of to the side with their own creation.



    Anyways..
    My 2 cents.

    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Pizzas for 40

      I agree with Dave...make bigger pizzas...we have had up to 40 teenagers here for pizza and that method has worked the best for us...those who are interested can top the pizzas for themselves...but do the loading turning unloading yourself...
      Best
      Dutch
      "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
      "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

      Comment


      • #4
        Re: Pizzas for 40

        Good idea Dave. I'm not sure I can throw a sixteen dough yet. I've been stuck with 10 inches my whole life.
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

        Comment


        • #5
          Re: Pizzas for 40

          Hi all,
          thanks very much for the tips the 16inch idea is great i like it makes good sense, just another question i use around 250g of dough mix for a 12inch wouked 350g sound about right for a 16inch pizza?
          Regards
          Tony

          Comment


          • #6
            Re: Pizzas for 40

            Originally posted by macacorp View Post
            Hi all,
            thanks very much for the tips the 16inch idea is great i like it makes good sense, just another question i use around 250g of dough mix for a 12inch wouked 350g sound about right for a 16inch pizza?
            Regards
            Tony

            Seems a bit light. I'd go 450 or 500.
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

            Comment


            • #7
              Re: Pizzas for 40

              Originally posted by gjbingham View Post
              Good idea Dave. I'm not sure I can throw a sixteen dough yet. I've been stuck with 10 inches my whole life.
              I know you can do it George!


              I have faith in ya!

              Next time... try adding a little red food coloring to your dough.

              Not much.. Just for a pink tint.

              helps the stretching!
              My thread:
              http://www.fornobravo.com/forum/f8/d...ress-2476.html
              My costs:
              http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
              My pics:
              http://picasaweb.google.com/dawatsonator

              Comment


              • #8
                Re: Pizzas for 40

                Ahh Dave,
                You crack me up! I thought you missed it. Now I'm crackin' up! HARHARHAR! Good laugh!
                GJBingham
                -----------------------------------
                Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                -

                Comment


                • #9
                  Re: Pizzas for 40

                  Tony:

                  Take a look to this thread http://www.fornobravo.com/forum/f18/...ment-1017.html
                  Lot of information there.

                  Luis

                  Comment


                  • #10
                    Re: Pizzas for 40

                    Originally posted by gjbingham View Post
                    Ahh Dave,
                    You crack me up! I thought you missed it. Now I'm crackin' up! HARHARHAR! Good laugh!
                    Sorry George, couldn't resist.

                    But I showed your oven to several people at work... home.. wife... workers..

                    anyways..

                    They loved it! And me too.

                    Reminds me of our dining room... We went for one color... it looked great in the store, but on the walls... I can see a hint of pink in it. Didn't care for it much at first, but now... I really like it!

                    Dave
                    My thread:
                    http://www.fornobravo.com/forum/f8/d...ress-2476.html
                    My costs:
                    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                    My pics:
                    http://picasaweb.google.com/dawatsonator

                    Comment


                    • #11
                      Re: Pizzas for 40

                      Thanks Dave. It lightened up more as it dried too. Unfortuately, there's some hairline cracks in a few areas. I'm not going to take any chances with the waterproofness (I made up that word), so I'm going to paint it after its had a chance to cure completely.

                      G.
                      GJBingham
                      -----------------------------------
                      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                      -

                      Comment

                      Working...
                      X