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Tips on cooking large number of pizzas for party? pre-make pizzas prior to cooking? - Forno Bravo Forum: The Wood-Fired Oven Community

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Tips on cooking large number of pizzas for party? pre-make pizzas prior to cooking?

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  • Tips on cooking large number of pizzas for party? pre-make pizzas prior to cooking?

    The easiest way I've found so far is to by a rack like this: http://www.webstaurantstore.com/15-s...4190PTR15.html and toss, sauce, cheese, and top about 10 pizzas at a time. I started making them on aluminium screens and placing them on the rack. Once all 10 are ready to cook, I carry them to the oven and start cooking one after the other. I remove the pizza from the screen as soon as it it firm enough to do so. I then take a break, drink a beer, then go back inside, make up another batch of 10 and do it all over. This works well buy I loose a little bit of the crisp.I'd like to attempt an alternative if anyone has a suggestion. One that comes to mind that I havent attempted is to make the pizzas on serving pans with a little rice flour in between the pizza and the pan. Then maybe I can slide it off into the oven? I have been using bread flour but just bought some Caputo 00. Not sure if this will affect the "slide-ability"?
    http://n8sbar.servebeer.com/

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  • #2
    if they are to sit on a pizza pan for a while using a wheat flour will cause them to stick you will do better with a low gluten flour like rice flour or rye if you like that flavour. you could also use baking parchment ( silicone treated paper)

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    • #3
      I tried parchment a while back and it burned almost instantly. The box says 420F. Are there different grades that will survive the heat? I'm going to buy some rice flour and try that on a pan to see if it will slide off after 30 minutes or so of sitting.
      http://n8sbar.servebeer.com/

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      • #4
        I love this rack!,, I think a trip to the dollar store would yield straight sided cookie sheets that would serve to 'hold' the pizzas.

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        • #5
          The usual method is to pre par cook the bases for around 30 secs, just long enough so they can be handled. Then refrigerate or freeze them.
          Kindled with zeal and fired with passion.

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