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Pizza ingredient/condament trays
How do you arrange the widenning variety of ingredients used when making say 12 to 24 pizzas for a group of guests?
Every time I have a 'pizza party' or even just the family pizza meal, I am disappointed with the organisation of the numerous ingredients needed for the variety of pizzas made.
I usually like to have the following ingredients for my guests to select, assemble and cook their own pizzas:
Meats - ham, meatworst, pepporoni, chicken,
Seaford - calamari, prawns, scallops, muscles, anchovies,
Salads - pine apple, sundried tomatoes, avocado slices, onion, olives, peppers/capsicum, mushrooms, asparagas, chilles/halopinoes
Cheeses - motzarella and tasty matured
Sauces - tomato paste, garlic and pizza sauces
These provided a menace on the benchtop and were pushed and pulled around to suit the people assembling their meal.
The ingredients are usually in tupperware containers, trays or even in foil containers. Rather hotch potch to say the least!
The new kitchen will be a lot more organised with a chain gang/production line pizza assembly area adjacent to the oven so a max of 3 people making pizzas at any time.
The past method allowed up to 10 assembling their pizzas in the house kitchen and was rather hectic. That is why I always showed my guests how to roll out their dough, sauce it and assemble their pizzas and how to cook it. The oven is always hottest when I put mine in, the guests fascinated with watching it rise and cook in around 1 - 1 1/2 minutes and whilst I am enjoying mine, they are competing for their spot in the line.
So, I purchased from various ebay sellers, a range of food 'display trays' or small 'bain marie' pans in 2 different depths, (60 and 100mm deep), and made 2 simple holders from stainless steel. I also have 4 double sized trays for the cheeses and a large full sized tray which can be used as a baking tray in the oven.
The tray holders were folded up when I cut and folded Hendo's chimney void and as the weather has turned wet today, I made these up for the next cook up.
Neill
Every time I have a 'pizza party' or even just the family pizza meal, I am disappointed with the organisation of the numerous ingredients needed for the variety of pizzas made.
I usually like to have the following ingredients for my guests to select, assemble and cook their own pizzas:
Meats - ham, meatworst, pepporoni, chicken,
Seaford - calamari, prawns, scallops, muscles, anchovies,
Salads - pine apple, sundried tomatoes, avocado slices, onion, olives, peppers/capsicum, mushrooms, asparagas, chilles/halopinoes
Cheeses - motzarella and tasty matured
Sauces - tomato paste, garlic and pizza sauces
These provided a menace on the benchtop and were pushed and pulled around to suit the people assembling their meal.
The ingredients are usually in tupperware containers, trays or even in foil containers. Rather hotch potch to say the least!
The new kitchen will be a lot more organised with a chain gang/production line pizza assembly area adjacent to the oven so a max of 3 people making pizzas at any time.
The past method allowed up to 10 assembling their pizzas in the house kitchen and was rather hectic. That is why I always showed my guests how to roll out their dough, sauce it and assemble their pizzas and how to cook it. The oven is always hottest when I put mine in, the guests fascinated with watching it rise and cook in around 1 - 1 1/2 minutes and whilst I am enjoying mine, they are competing for their spot in the line.
So, I purchased from various ebay sellers, a range of food 'display trays' or small 'bain marie' pans in 2 different depths, (60 and 100mm deep), and made 2 simple holders from stainless steel. I also have 4 double sized trays for the cheeses and a large full sized tray which can be used as a baking tray in the oven.
The tray holders were folded up when I cut and folded Hendo's chimney void and as the weather has turned wet today, I made these up for the next cook up.
Neill
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