#1  
Old 01-29-2012, 12:46 PM
Serf
 
Join Date: Nov 2011
Location: Dallas
Posts: 7
Default Calculating quantities

Hi All:

How do you guys calculate quantities of overall ingredients per guest?

It obvilusly varies depending on how much people eat, but I just want to get a rule of thumb.

Thanks,

Gualex
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  #2  
Old 01-29-2012, 01:57 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,880
Default Re: Calculating quantities

I've been through this exercise when catering for parties and now have a menu and list of ingredients to purchase. I worked out the quantities of each ingredient per pizza to arrive at a shopping list per 20 pizzas, also knowing which pizzas are the most popular, from previous experience. It is now quite easy to purchase all the ingredients, have all the guests stuffed to the gills and have nothing left over to waste. If you don't do it this way you nearly always end up buying way too much stuff and then overloading the toppings, or wasting food.Another alternative is to make Calzones, traditionally eaten the next day, with the left over toppings.

Last edited by david s; 01-29-2012 at 01:59 PM.
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  #3  
Old 01-29-2012, 02:27 PM
Serf
 
Join Date: Nov 2011
Location: Dallas
Posts: 7
Default Re: Calculating quantities

Thanks David S:

Would you be so kind to share the list with me?

Thanks,

Gualex
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  #4  
Old 01-30-2012, 12:04 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,880
Default Re: Calculating quantities

Sure, here it is. This is based on one pizza per person. Some will eat more, but some will eat less. When eaten by sharing what comes out of the oven, there is always enough.

Dave’s gourmet woodfired pizza menu

Prosciutto, t. sauce, cheese, olives, fresh tomato
dressed w. rocket and olive oil *(7)

Prawns (garlic) olive oil, cheese, red onion, feta,
dressed w. sea salt and lime juice *(7)

Vegetarian t. sauce, cheese, capsicum, onion, mushrooms, capers,
dressed with rocket and sea salt *(3)

Margherita t. sauce, mozarella,feta, fresh tomato, and basil
dressed w. rocket and sea salt *(3)


Shopping List per 20 9”pizzas
* the first two are the most popular – list based on numbers in brackets
good quality Pasta sauce- 2x 550g jar
tasty cheese (grated) – 600g
mozzarella (grated) – 600g
Olive oil
Garlic (minced) small jar
Proscuitto x 10 slices
Tomato (Romas) -5
Rocket -Lots it is used for 3 of the pizzas – 1 packet
Olives – black sliced
Red onion -3
Prawns (green shelled) - 28
Feta (not Danish and not fat reduced) – 300g
Sea Salt
Lime Juice –small bottle
Capsicium – one red
Capers- small bottle
Mushrooms (sliced) 100g
Basil (fresh) - handful

Last edited by david s; 01-30-2012 at 12:08 AM.
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  #5  
Old 01-30-2012, 04:32 AM
horrocks007's Avatar
Laborer
 
Join Date: Oct 2009
Location: Roosevelt, NJ
Posts: 96
Default Re: Calculating quantities

When I have people over for pizza night I figure 1 pizza per person and as I always welcome left overs, I usually make 3-4 extra. I calculate my doughs to make sure I have enough to accommodate everyone, the other stuff, I always have on hand because it lasts a long time (pepperonis, cheese, sauce, etc)
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  #6  
Old 01-30-2012, 10:18 AM
okn okn is offline
Apprentice
 
Join Date: May 2011
Location: Camarillo, CA
Posts: 105
Default Re: Calculating quantities

David,

What is "rocket"?
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  #7  
Old 01-30-2012, 12:31 PM
horrocks007's Avatar
Laborer
 
Join Date: Oct 2009
Location: Roosevelt, NJ
Posts: 96
Default Re: Calculating quantities

That is a type of arugula, right?
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  #8  
Old 01-30-2012, 02:16 PM
Serf
 
Join Date: Nov 2011
Location: Dallas
Posts: 7
Default Re: Calculating quantities

Thanks David, very useful info! I really appreciate it!

Best,

Gualex
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