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Planning A Pizza Party - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Planning A Pizza Party

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  • Planning A Pizza Party

    Hello to all, I'm planning on having a few people over to show off my pizza oven. I'm just not too sure on how to store the pizza dough. Will it be OK to have the pizza balls pre made? What will be the best way to store the balls so I can have them on hand should anyone get hungry later.

    Thanks for your help.

  • #2
    Re: Planning A Pizza Party

    Ive had a few parties and the dough is stored as a whole or blob, guests cut off as much or as little as they need..
    Its such great fun to watch them all.......
    The English language was invented by people who couldnt spell.

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    • #3
      Re: Planning A Pizza Party

      I like Brickie's idea, and agree guests have a lot of fun making their own pizza, not cooking it, but getting it to the peel and letting you do the cooking.

      Another way is to pre make your dough balls and either place them in tupperware type containers or plastic baggie type bags. Oil either one of them and watch out for degassing. In this manner, you can remove as many balls from the fridge as you would need at the moment. I would let them sit out for a bit to knock off the chill though.

      Just my 2 cents worth.

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      • #4
        Re: Planning A Pizza Party

        I think it is MUCH easier and tidier and you get a much nicer product if you ball the dough into individual portions separately beforehand. Mine go into round plastic containers with lids and get stashed in the fridge to pull out a few at a time. Depending on your dough recipe, tolerance for being/needing to be warm before stretching will vary. I use a very high hydration (~77%) dough and find that it's easier to work with cold.

        If you are going to have guests make their own pies, I've found that a drier dough is easier for newbies to work with and is more tolerant of sitting around on the peel for a while before it hits the oven. The trade off is quality and ease of shaping. The drier the dough, the more it resists stretching. And very wet dough produces a superior result, IMO, but is not very forgiving of inexperience or dilly-dallying.

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