big party...keep it hot

[berryst]

Re: big party...keep it hot

Whoa...neil2 like bituminous coal from the coal mine. That is a totally new concept for me. No coal around here so far as I know. Coal...this may be pretty unusual my friend.

Dmon, I think the hardwood is the way to go since I have a bunch. We call it madrona.

This is a little nerve racking this is a lot a people...who knows what the actual numbers will be

[Neil2]

Re: big party...keep it hot

I once did 30 pizzas with my 40 inch oven. You can only get it so hot, so I added some coal near the end of the firing. The trick is to have an assembly line (with the help of some of your guests) and process the pizzas in and out quickly.

[dmun]

Re: big party...keep it hot

If you keep your pieces of wood fairly small (like two inches or less) they will burst right into flame in the hot oven, smoke will not be a problem. Here's the time to use your seasoned hardwood: pine and such will pop and throw cinders on your pizzas. It's always a good idea, by the way, to use small wood for flame when cooking pizza, the flame going up the side of the dome recharges the floor heat and promotes even cooking.

[berryst]

I'm celebrating my sons new career with the fire dept. Hired yesterday!!!-
We are thrilled. These jobs are very hard to come buy around here.


We are going to hire a band and have lots of pizza. My 36x30 oven maintains heat well but I don't know how to keep it hot for say 50 to 100 pizzas.

I assume I am going to have to keep a fire going not just bank the coals at the back like I always do. Adding wood seems like you would get some smoke. I will start the fire way ahead and really build up the heat...say 3.5 hours ahead

Is there some trick I need to know for such a big party? Well, big for us. I will make the dough balls ahead and put out a production line of toppings....

Your thoughts?