#11  
Old 05-02-2010, 03:34 PM
Il Pizzaiolo
 
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Location: San Antonio
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Default Re: First large party

Hi Elizabeth!

I don't think i would par cook them. If you keep the oven hot they will cook faster than you can probably make them so....

Good Luck!
Jay
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  #12  
Old 05-02-2010, 08:09 PM
heliman's Avatar
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Location: Perth, Australia
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Default Re: First large party

Good news on the graduation!!!

Some things to consider:

Do 2-3 pizzas at a time - or however many is your max at once.

Cut the pizza slices smaller - into 16 slices at the start so everyone gets a piece at the start and revise sizes at the evening progresses.

Prepare the biga the night before and prepare the actual dough the morning before. Biga should ferment slower that IDY and minimise over proofing.

1 pizza per person is what I cater for.

Enlist the help of someone with a Hobart mixer as you will be needing about 8,1 kg of dough (30 x 270g). This is a lot of dough to mix by hand!

Keep toppings simple (I tear most of my toppings up - like mushrooms). The more margherita's you do the better - people don't really care what is on top as long as they have go something to eat.

Wrap each ball in lightly oiled cling wrap which makes for more efficient packing in the fridge.

Good luck - you will have a great night ... but prepare to do a lot of work!!!
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  #13  
Old 05-07-2010, 09:40 AM
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Location: Virginia
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Default Re: First large party

Well, I'm taking a break from manufacturing dough. I decided to go ahead and do barbeque as well, since at the beginning of the week the forecast was iffy. So I did 4 boston butts in the wfo Wednesday night- I smoked them for an hour in there and then closed it up overnight. Perfect in the morning!

Now I'm in the process of doing 4 1500g (flour) batches of dough, which by my calculations should do about 48 dough balls of the size I usually make. I might make them bigger, though, to get more slices for the hungry masses. If I have it left over I can always freeze it, that way I can do more "spontaneous" pizza, if you can call something which requires that much oven heating "spontaneous"...

I am planning on roasted red peppers, pepperoni, some sausage, onions and mushrooms, and that's it. If they want any weird stuff they can buy it.

Also on the menu will be hummus and chips, guacamole and chips and salsa and chips (chips are on sale this week!) as well as salad.

Well, gotta go make more dough. This is putting a strain on Dinah the mixer. If I had the money to spend on a new mixer (I don't just make bread, so I need something that whips cream, etc. as well) what should I look at?
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  #14  
Old 05-07-2010, 12:59 PM
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Location: Townsville, Nth Queensland,Australia
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Default Re: First large party

I've found that the thing that slows operations up is guests making the bases from the dough balls. They take ages rolling out the dough and just as long selecting what to put on top. You need to always have pizzas ready to shovel in. I know it sounds like a cop out but if you get half your pizzas with ready made bases then every second pizza can be one with a ready made base. They are so much easier to handle and you can shovel more into the oven at a time. It's also fun to show your guests how much better a freshly made base is. I catered for a party of 80 and made 70 pizzas in 2 Hrs using this method and my oven is only 21" After that, now I find a party of 20 easy.
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  #15  
Old 05-10-2010, 08:03 PM
egalecki's Avatar
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Default Re: First large party

So, graduation was a big success all around-lovely weather so it could be outside, sunny but not hot.

Later on, it actually got a bit chilly (lent out a whole lot of sweaters!) which made the oven a very popular spot! I made probably 30 pizzas, went through about 2 pork butts worth of pulled pork, and there were new grads and not grads yet all OVER my house, along with assorted parents and grandparents.... I lost track of how many there were, but we had a great time and the oven and pizzas were a bit hit.

The tips on bottled marinara for sauce and using bagged shredded cheese were right on- I also had pepperoni, mushrooms and roasted red peppers and a bit of Italian sausage as well. For the properly appreciative I had a stash of caputo flour dough, real mozzarella and basil leaves. We also made a nutella, strawberry and turbinado sugar pizza quite late- it was fabulous!

Thanks for all your suggestions- it was a big help and next time I won't be so nervous!
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  #16  
Old 05-11-2010, 06:24 AM
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Location: Adelaide, South Australia
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Thumbs up Re: First large party

See Elizabeth,
it wasn't as bad as you thought. Planning all the finer details makes it all happen easier!
Now for your next one......!

Cheers.

Neill
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  #17  
Old 05-11-2010, 07:44 AM
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Default Re: First large party

Glad to hear the party was a success Elizabeth - well done! Sounds like your planning and attention to detail paid off in the end.
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  #18  
Old 05-11-2010, 08:02 AM
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Default Re: First large party

Excellent! I am planning one soon, and I have learned a lot from this thread. Thanks!
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