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Pizza Party Help! - Forno Bravo Forum: The Wood-Fired Oven Community

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Pizza Party Help!

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  • Pizza Party Help!

    We are planning a large pizza party and would like some help and guidance. It will be our tenth anniversary and we are renewing our vows. When my wife asked if I would like to renew our vows, I turned to her stragiht faced in disbelief and said "I never knew they would expire" Ok it was funny to me...
    We would like to know what toppings to have and quantity of each for about 35 people. It will not be a bring your own topping affair. So we need to plan correctly. Any help with this and any other advice on having a large pizza party would be greatly appreciated. Also I am not sure how much of, "make your own pizza", I should leave up to the guests and how much I should/have to under take!
    Thanks in Advance
    John
    Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
    Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
    Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

  • #2
    Re: Pizza Party Help!

    Originally posted by Aegis View Post
    Also I am not sure how much of, "make your own pizza", I should leave up to the guests and how much I should/have to under take!
    Let them make their own they always enjoy it immensely.

    A handful of toppings per guest will be plenty, plus a bit more just in case..
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: Pizza Party Help!

      Originally posted by brickie in oz View Post
      Let them make their own they always enjoy it immensely.

      A handful of toppings per guest will be plenty, plus a bit more just in case..
      I am a little worried on a very thin crust and TOO much toppings making an immediate mess in the oven. Maybe I worry too much
      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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      • #4
        Re: Pizza Party Help!

        Just tell them that less is more when it comes to pizza toppings, besides it all burns off the floor.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

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        • #5
          Re: Pizza Party Help!

          ...... "I never new they expire...."
          That's great I like that one.....

          If you are worried about pizzas sticking to the oven floor you can always see if you can borrow a stack of pizza trays. They can make them on a tray and cook them on the tray, if there are not too many toppings they can slide them off part of the way through to crisp up the base.
          While it not technically as good as cooking on the hearth for the whole cook but it works very well. I often do this when others want to do the cooking.......start them on their learners with a tray.
          If it won't slide off the tray half way throught the cook chances are its got a hole through the pizza.

          You can always grease up the trays prior with a smear of olive oil and a slight bit of flour, plus the older the.trays the better.......nothing sticks to them then.
          Cheers
          Damon

          Build #1

          Build #2 (Current)

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          • #6
            Re: Pizza Party Help!

            I usually don't let my guests make pizzas because they just pile on the toppings. I do let them cook them, and it really helps to have someone manning the oven while you make pies. I think if you have a trusted friend you can show them how to make. My experience is that a pizza that will not come off the peel or that dumps into a heap into the oven slows down the whole process while you clean up and burn off the mess.
            My Oven Thread:
            http://www.fornobravo.com/forum/f8/d...-oven-633.html

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            • #7
              Re: Pizza Party Help!

              Thanks
              Al, Damon and Drake,
              All good advice from seasoned pizza party veterans. I was thinking about using lighter toppings, maybe some whipped pepperoni, and a little tomato-basil foam. Topped off with...Hmmm how to make cheese light..... is there freeze dried mozz???? ok, I had a couple of glasses of wine tonight.
              Although we are still not sure about the amount of toppings to have for thirty five people??? Is a quart of olives too much or not enough. Should I ask for topping preferences, so as not to have too much of one and run out of others???? These are all questions my wife is asking me, of course my answer is - the guys will be fine as long as the drinks keep coming! Hope she misses this post!
              Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
              Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
              Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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              • #8
                Re: Pizza Party Help!

                Originally posted by Aegis View Post
                Is a quart of olives too much or not enough.
                A quart is fine, if you are feeding an army a couple of small jars will be heaps.
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

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                • #9
                  Re: Pizza Party Help!

                  Here's a menu and shopping list I use. It is for 20 people so you can adjust accordingly.
                  Getting guests to make their own is not a good idea if you have about 30 people IMO because they take ages to roll out the dough, causing delayed potential cooking time, They get sauce between the peel and the base, then you have sticking problems. And they pile way too much stuff on in the belief that more is better. If you stick to four simple pizzas and have a couple of assistants your guests can share a piece of this and that as they come out. People end up eating far less that way too. A much healthier and preferable way to eat.

                  Oops sorry, invalid file I'll try to convert it and repost.
                  Kindled with zeal and fired with passion.

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                  • #10
                    Re: Pizza Party Help!

                    Originally posted by david s View Post
                    because they take ages to roll out the dough, causing delayed potential cooking time,
                    I have no time limit on my guests, they were invited for the fun of it all not to watch the clock, if the party lasts all night who cares?
                    The English language was invented by people who couldnt spell.

                    My Build.

                    Books.

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                    • #11
                      Re: Pizza Party Help!

                      Try this, new file format.
                      Attached Files
                      Kindled with zeal and fired with passion.

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                      • #12
                        Re: Pizza Party Help!

                        The problem isn't how long the guests stay and how long the pizza cooking takes, it's (1)how long the oven is at pizza temp. You'd have to stop once in a while and reheat the floor and all. And...the other problem (#2)is people who think they're helping....We had 4 guests over recently, 3 of whom we hadn't met before, but we knew they were coming, (well, sort of, I uh, um had put them on the calendar for Saturday and when they called on Friday for directions, and were enroute, it was a bit of a race to get the dough and the oven ready, but that's another story..) Okay, so we get the stuff together, strangely enough the dough worked out quite well, for not having lots of time to rise, and I demonstrated the first pizza making and cooking technique. It worked beautifully! Was a PERFECT pizza, if I do say so myself. Here's what happened next... Male guest, "My grandmother was full Italian" says, I know what to do. Rolls out the dough and sticks it really good to the counter, no matter how many times I said he needed to add corn meal, and what he did add was kneaded into the dough! Then he puts too much topping on and when I tried to slide the peel under it, well, you know what happened. It was a mess, I tried to patch the holes, and managed to pretty well mangle the dumb thing. His response "Don't be embarrassed, I'm sure you'll get the hang of it soon", of course it became something of a calzone in the oven, scattering toppings ALL over the place, again he says "That's okay, I know you'll do better next time." Sigh. Then we had to wait ages for the goo to burn off to put in pizza #3. Seriously, make them yourself and save the make-your-own for a smaller party. Really smaller party. Or have them make the pizzas on trays and just cook them that way. You will save yourself a tremendous headache.

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                        • #13
                          Re: Pizza Party Help!

                          I hosted a memorial day party with a lot of people. Since I wanted to get everyone involved I let them make their own pizzas, even the kids. Everyone had a fantastic time. I ended up cooking 42 pies.

                          I pre-baked the dough the day before. Then everyone just grabbed a pie crust and built their pies. They then brought them to me and I did all the cooking. By pre-baking the crusts I did not have to worry about how they piled it on, or if they tore the thin uncooked crust, because it was already partially cooked and not so fragile.
                          http://cookinginmyyard.com

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                          • #14
                            Re: Pizza Party Help!

                            Now there's a solution! Jaronimo, you are brilliant. Definately doing that next party!

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                            • #15
                              Re: Pizza Party Help!

                              Now that's a solution! Brilliant, Jeronimo! I'm definately doing that next party. One question, how did you keep the dough from puffing up like crazy without the toppings on it?

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