Thinking about my first big party

[Dino_Pizza]

Your kitchen Keith appears to be a distance away. I keep a cooler at my feet/prep table for the shrimp, prosuitto, cheeses that melt too fast and raw sausage meets. Eventually it all lays out on the table but do have it ready.
It really impresses the guests when you have the fresh herbs, squash blossoms and basil leaves laid out on the prep table too, depending on what you're making.

I also hand stretch at the prep table but I do it on a very large pizza tray or regular plastic serving tray to keep the flour IN the tray and NOT all over the prep table that a flat cutting board creates. It also really helps to have your stretching flour and peel flour (hopefully rice flour or semilona if you have to) in some sort of shaker so you dont have to use your fingers that ends up flouring the entire prep surface.

Every pizza party becomes a calmer and organized event (meaning me and my prep table/area) so they get easier every time with experience.

Good luck, and be sure stick a glass of wine or beer in everyone's hand before they walk out to see your beautiful oven . Your going to have a good time.

[SCChris]

I was betting that you might be using the Grill..

I'm playing with the idea of heating Soapstone as a way to hold things at temp. The idea goes like this, create a few stones of varying sizes. Heat them in the oven and place them under the pots or whatever to maintain heat.. I know it's used as a cooking surface at some restaurants and I know it's used as cooking vessels, pots and pans if you can envision it.

Similarly, Korean granite soup bowls are heated in an oven and then rice is placed inside, whatever meat or vegies you want are placed on top of this and then the bowl is filled with stock and seasonings. This can be family style or single servings. As soon as the stock hits the bowl the whole thing is at temp. An egg is often added on top. The crunchy rice at the bottom is considered by many the best part.

Chris

[kebwi]

Thanks. Yeah, my oven down several steps and a short walk from the kitchen. I'll try to take everything out to the oven if possible, set up a side table along with the counter. Still not sure I trust anyone else to form the pie (the dough, not the toppings). Likewise for turning pizzas in the oven, so, hmmm, I'll have to think about it.

[scottz]

I have a large built in bench to the right of my oven that measures about 1.4 metres long.(I am yet to tile it...my wife is yet to decide on the colour of the tiles ) Also I put a folding bench up next to the bench which I use as the pizza prep area. All the food goes on the folding bench and I put a couple of chopping boards on the workbench for slicing up pizza and for hot pans and items. Have put a pic on here to show my workbench. I find it is great and will be good to use once its tiled!!