#1  
Old 08-15-2010, 07:23 PM
Serf
 
Join Date: Nov 2009
Location: Australia
Posts: 10
Default Planning A Pizza Party

Hello to all, I'm planning on having a few people over to show off my pizza oven. I'm just not too sure on how to store the pizza dough. Will it be OK to have the pizza balls pre made? What will be the best way to store the balls so I can have them on hand should anyone get hungry later.

Thanks for your help.
Reply With Quote
  #2  
Old 08-16-2010, 12:54 AM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Planning A Pizza Party

Ive had a few parties and the dough is stored as a whole or blob, guests cut off as much or as little as they need..
Its such great fun to watch them all.......
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 08-16-2010, 08:33 AM
Laborer
 
Join Date: Mar 2009
Location: Nebraska, USA
Posts: 96
Default Re: Planning A Pizza Party

I like Brickie's idea, and agree guests have a lot of fun making their own pizza, not cooking it, but getting it to the peel and letting you do the cooking.

Another way is to pre make your dough balls and either place them in tupperware type containers or plastic baggie type bags. Oil either one of them and watch out for degassing. In this manner, you can remove as many balls from the fridge as you would need at the moment. I would let them sit out for a bit to knock off the chill though.

Just my 2 cents worth.
Reply With Quote
  #4  
Old 08-18-2010, 03:30 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Planning A Pizza Party

I think it is MUCH easier and tidier and you get a much nicer product if you ball the dough into individual portions separately beforehand. Mine go into round plastic containers with lids and get stashed in the fridge to pull out a few at a time. Depending on your dough recipe, tolerance for being/needing to be warm before stretching will vary. I use a very high hydration (~77%) dough and find that it's easier to work with cold.

If you are going to have guests make their own pies, I've found that a drier dough is easier for newbies to work with and is more tolerant of sitting around on the peel for a while before it hits the oven. The trade off is quality and ease of shaping. The drier the dough, the more it resists stretching. And very wet dough produces a superior result, IMO, but is not very forgiving of inexperience or dilly-dallying.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Part cooking pizza for party madiran Pizza 3 08-10-2010 06:01 AM
Kids Pizza Party acbova What You Cooked Last Night 4 09-09-2009 04:35 AM
This man needs help jengineer Chit Chat 3 07-02-2008 02:55 PM
Another successful pizza party dalucca2003 What You Cooked Last Night 0 12-11-2007 10:19 AM
Pizza party for 35. Fire/pizza management and statistics arevalo53anos Get Cooking 10 01-09-2007 10:35 AM


All times are GMT -7. The time now is 10:19 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC