Pizza topping containers

[nissanneill]

Hi crew,
I just purchased 15 stainless steel "Steam pans" for placing the various ingredients that I make available for my guests in preparing their toppings. They are the type made for bain maries but are ideal in sandwich counters.
I like to offer:
- processed meats sliced - eg cabana, meatworst, polish sausage, sliced ham, roast chicken,
- calamari rings, prawns, crab or crayfish meat, anchovy filltes, baby clams
- cheeses -motzarella , tasty and pamerson
- olives, sundried tomato, sliced peppers, pineapple, onion, field mushrooms
- pastes - garlic and a range of tomato
I keep running out of the wife's small tupperware pots and I plan on building a stainless servery in my outdoor kitchen later in the year once I get council approval and the roof done.

[PizzaPolice]

Perfect! Now all you need to do is place them in a bus tray or dough tub and fill with ice water. Keeps everything cold and fresh for the late arrivals.

[nissanneill]

The trays arrived the other day and now to design them into the outdoor kitchen directly above the pizza assembly bench.
Very happy with them and will serve their purpose well.
Have the next big pizza cook-up in less than 3 weeks, around 20 in total.

Neill

[DrakeRemoray]

I use these
Amazon.com: Condiments on Ice: Home & Garden

Love em!
Drake

[CajunKnight]

I am a great fan of disposable aluminum trays and pans. I usually take the largre ones and fill partially with hot water sitting on bricks to support and liquid heat below for hot items then place my smaller trays in them with aluminum foil to cover large pan vented away from guest. And same idea only with ice in larger tray. After the party I throw them away. Now this usually occurs when doing a gathering away from home so after the oven gets built this idea may change.