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nissanneill 10-02-2008 09:06 PM

Pizza ingredient/condament trays
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How do you arrange the widenning variety of ingredients used when making say 12 to 24 pizzas for a group of guests?

Every time I have a 'pizza party' or even just the family pizza meal, I am disappointed with the organisation of the numerous ingredients needed for the variety of pizzas made.
I usually like to have the following ingredients for my guests to select, assemble and cook their own pizzas:
Meats - ham, meatworst, pepporoni, chicken,
Seaford - calamari, prawns, scallops, muscles, anchovies,
Salads - pine apple, sundried tomatoes, avocado slices, onion, olives, peppers/capsicum, mushrooms, asparagas, chilles/halopinoes
Cheeses - motzarella and tasty matured
Sauces - tomato paste, garlic and pizza sauces

These provided a menace on the benchtop and were pushed and pulled around to suit the people assembling their meal.

The ingredients are usually in tupperware containers, trays or even in foil containers. Rather hotch potch to say the least!

The new kitchen will be a lot more organised with a chain gang/production line pizza assembly area adjacent to the oven so a max of 3 people making pizzas at any time.
The past method allowed up to 10 assembling their pizzas in the house kitchen and was rather hectic. That is why I always showed my guests how to roll out their dough, sauce it and assemble their pizzas and how to cook it. The oven is always hottest when I put mine in, the guests fascinated with watching it rise and cook in around 1 - 1 1/2 minutes and whilst I am enjoying mine, they are competing for their spot in the line.

So, I purchased from various ebay sellers, a range of food 'display trays' or small 'bain marie' pans in 2 different depths, (60 and 100mm deep), and made 2 simple holders from stainless steel. I also have 4 double sized trays for the cheeses and a large full sized tray which can be used as a baking tray in the oven.
The tray holders were folded up when I cut and folded Hendo's chimney void and as the weather has turned wet today, I made these up for the next cook up.


nissanneill 01-09-2014 03:30 PM

Re: Pizza ingredient/condament trays
Well, it's time to see how some other members display their toppings and show their pizza preparation areas.
This initial posting was put up before I built my outdoor kitchen which is quite basic to say the least but quite practical and unfortunately only used when we do the occasional pizza fest.
My kitchen build can be seen from my signature link below, I still have 2 industrial mixers but only use the Hobart, and haven't changed the trays as I find them ideal and "perfect" for their intention.

Come on crew, show us what you've got!

As it too cold in the US at present, what else apart from staying warm, do you have to do? We even hear on our news services here 'down under' that even Florida is experiencing severe cold!



applor 03-20-2014 03:23 PM

Re: Pizza ingredient/condament trays
Bit of an old thread now but still very relevant.

I know in the USA they can buy these pizza condiment trays pre-made ready to go.
Unfortunately there is no such thing here in Aus and I commend you on your great job!

Once my WFO is going It's something I need to look at doing too.

nissanneill 03-21-2014 05:08 AM

Re: Pizza ingredient/condament trays
Quite an apt reply as I am about to remove the cobwebs from the oven opening, replace the down lights that were melted with a very very hot last pizza fest as we have a group birthday tomorrow, dough in 8 hours to mix.
The trays are great and I have 2 larger ones for the cheeses that are used to top the pizzas.
Really looking forward to tomorrow night with most of he grandchildren.


TropicalCoasting 03-21-2014 05:27 AM

Re: Pizza ingredient/condament trays
Will one of the trays contain pineapple?

Tscarborough 03-21-2014 07:27 AM

Re: Pizza ingredient/condament trays
3 Attachment(s)
I use the same ones but made of lexan. I use 4 of the square, 1/2 depth ones and one square full depth one (for sauce). I have a large full depth one for cheese, and they fit in a metal pan. I use those long skinny freezer pops for ice in the pan. Works great and easy to clean, plus I can store leftovers for a couple of days I also use a bar condiment tray for small toppings.

First pic is summer setup, second is the condiment tray, third is winter.

nissanneill 03-21-2014 04:22 PM

Re: Pizza ingredient/condament trays
One will certainly contain pineapple for the ham and pineapple lovers (or conservative pizza lovers). I usually fill most of the trays especially when we have a larger group with a wider variety of ingredient.
I will try to remember to post some pics of tonight's setup just for those looking for ideas or inspiration.
It works exceptionally well, easy to use, easy to wash up and always keeps the assembly area totally organised and co-ordinated. I just need to make up sticky labels for those who don't recognise the ingredients, mainly the processed meats.

TropicalCoasting 03-21-2014 08:29 PM

Re: Pizza ingredient/condament trays
When I have ham and pineapple now it reminds me of a Pizza place in Sicily
The guy there came to Australia on holiday and tried it at a place in Surfers Paradise.
He loved it
So he called it his Australian Pizza
When he found out I was Australian he made me one.

My condiments are
Capricciosa ,green capsicum, mushroom,ham, olives
Magherita, basil leaves
Sicilian,Hot salami
The House Special, Prawns, Bacon, Olive, Mushrooms,Dried flaked Chilli,Chopped Garlic and Parsley in olive oil
Blanco,Sliced par cooked potatoes,Salt Rosemary,Chopped Garlic and Parsley in olive oil

nissanneill 03-22-2014 03:24 AM

Re: Pizza ingredient/condament trays
2 Attachment(s)
Just finished the washing up and cleaning up for the night.
The pics are the tray layout but this time I only had 9 smaller trays, one narrow and 2 larger trays for the cheeses.
With only the immediate family, I (rather my other half) limited the selection to prawns, calamari, onion, mushrooms, pineapple, capsicum, avocado slices, diced ham, cabana, meatworst, and mozzarella and Tasty cheeses. Plenty of sauce selections including my home grow/home made sauce, crushed garlic, chilli relish, anchovies and pizza topping. 24 pizzas made, oven very hot in 90 minutes of firing, first pizzas cooked in less than a minute so you must be on the ball or you eat carbon. After 10 to 15 minutes they are better at around 2-3 minutes.


Greenman 03-22-2014 04:12 AM

Re: Pizza ingredient/condament trays
That is a very generous spread. The mind boggles with what it might be without you imposing a limitation. That should have covered the taste of most folk.

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