Pizzas for 40

[macacorp]

Hello to all,
i have had my oven for one week now and i have followed the curing stages and last night i punched out 20 12inch pizzas, it was a messy experience but very satisfiying. I would like to ask some advise, next week i will have 40 people over to my place and we are doing the pizza for all would my best approach be to have all the bases flattened and ready to go?
I thought it best to have them buffet style sauced up ready for the person to design their own?
What would be the best formula to stop the pizza dough from sticking to the tray so when the masses bring it to me to cook i can work with it quickly to be able to put on my peel into the oven?
Best Regards
Tony
Sydney Australia

[asudavew]

Hey Tony!

Here is what I have found so far...

Cornmeal keeps the dough from sticking. But the dough must be shaken constantly on the peel.
If you make pizzas and let them sit on the counter or anywhere else they will stick and be hard to transfer.

I used to make individual pizzas for everyone. But one day I made several 16 inch pizzas instead. I made a number of varieties. And I thought everyone would be disappointed, but actually, they loved it!!!

By making different larger pizzas everyone gets to "dig in". It brings the guests closer. No one is last. No one is first. It's simply grab what you like. I start with a pepperoni, then a cheese, maybe a sausage.
It seems to work so much better with big pizzas and making them yourself! And the guests grab slices and chat, it brings them together around the pizzas, instead of to the side with their own creation.



Anyways..
My 2 cents.

Dave

[Dutchoven]

I agree with Dave...make bigger pizzas...we have had up to 40 teenagers here for pizza and that method has worked the best for us...those who are interested can top the pizzas for themselves...but do the loading turning unloading yourself...
Best
Dutch

[gjbingham]

Good idea Dave. I'm not sure I can throw a sixteen dough yet. I've been stuck with 10 inches my whole life.

[macacorp]

Hi all,
thanks very much for the tips the 16inch idea is great i like it makes good sense, just another question i use around 250g of dough mix for a 12inch wouked 350g sound about right for a 16inch pizza?
Regards
Tony

[asudavew]

Originally Posted by macacorp

Hi all,
thanks very much for the tips the 16inch idea is great i like it makes good sense, just another question i use around 250g of dough mix for a 12inch wouked 350g sound about right for a 16inch pizza?
Regards
Tony

Seems a bit light. I'd go 450 or 500.

[asudavew]

Originally Posted by gjbingham

Good idea Dave. I'm not sure I can throw a sixteen dough yet. I've been stuck with 10 inches my whole life.

I know you can do it George!


I have faith in ya!

Next time... try adding a little red food coloring to your dough.

Not much.. Just for a pink tint.

helps the stretching!

[gjbingham]

Ahh Dave,
You crack me up! I thought you missed it. Now I'm crackin' up! HARHARHAR! Good laugh!

[arevalo53anos]

Tony:

Take a look to this thread http://www.fornobravo.com/forum/f18/...ment-1017.html (Pizza party for 35. Fire/pizza management and statistics)
Lot of information there.

Luis

[asudavew]

Originally Posted by gjbingham

Ahh Dave,
You crack me up! I thought you missed it. Now I'm crackin' up! HARHARHAR! Good laugh!

Sorry George, couldn't resist.

But I showed your oven to several people at work... home.. wife... workers..

anyways..

They loved it! And me too.

Reminds me of our dining room... We went for one color... it looked great in the store, but on the walls... I can see a hint of pink in it. Didn't care for it much at first, but now... I really like it!

Dave