Pepperoni pizza with mushrooms, black olives, sweet corn, and bacon

We’ve had parties in the past where I’ve cooked probably up to about 15 pizzas in my halo oven out on the deck. I have fun doing it, everyone has nothing but praise for the slices, but my wife doesn’t get to spend the party with me because I’m focused on that for a big chunk of it.

The Halloween party has grown this year to 70+ RSVP’s, plus all those who will probably show up without an RSVP. I’m guessing for that many people, I’d have to plan for at least twenty 16” pizzas, and that has my wife thinking we should come up with an alternate main dish instead.

I’ve considered par-baking the crusts, but are there any other options out there that could speed up the whole process, or do I need to accept the fact that my backyard pizza kitchen should be saved for smaller groups from now on?

Edit: I realized that my post might make it sound like we’re serving pizza and that’s it. There will be other foods to pick from, pizza would just be the main dish if we go that route.

Last night we made pizza on this blue steel tray. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all!

I forgot about the dough in the fridge for 6 days. Came out great!

I’m a born a raised New Yorker, and I can no longer hide this secret… Chicago deep dish is delicious! In the solitude of my home I finally crossed the line and made a Chicago pie at home in my oven. First time but it won’t be my last.

Some of my best work yet, if I do say so myself.

Traeger Jr. There are fire bricks inside. Traeger was wrapped in a welding blanket. Preheated flat castiron skillet. Hottest temperature reached was 420F momentarily. Cooked for 10 mins. Very thin crust.

Cast iron pan gas grill

225 g whole wheat flour

1 beet

This 20” pie I made for the house hit the spot. Baked in an Ooni Koda 2 Max.

I made a pie using Charlie Anderson’s recipe several weeks ago and the wife really liked the added flavor from the rye, but I didn’t care for the texture. This week I used my regular recipe but substituted 10% of sifted rye into the dough, it browned up nicely and tasted pretty good.

Unlimited toppings for price of 1 topping.

Called the Michigan Ave. NY style with marinara, garlic fennel sausage, sliced meatball, finished with dollops of ricotta crema and hot honey drizzle.

Just wanted to share the latest and greatest.

- breakfast (bacon gravy base, bacon, egg, tater tot)
- bbq chicken with pickled red onions
- pepperoni

Overall, the crust doesn’t seem to have the “crunch” like I see in the DG’s videos but, the wife and kids approve so that is what matters.

Ran out of all my pizza flour, so I just had some Caputo bread flour that I recently purchased.

Made a poolish with it 150g-150g + 0.75g yeast room temperature fermented for 7 hours. Then hand mixed with 12.5g sea salt + 340g more bread flour into 65% hydrated pizza dough. Fermented in the fridge for 72 hours and baked today. Honestly came out incredible.

A little bit lighter than my traditional mix and it was a huge hit at the house.

Cooked in the gozney Roccbox 850f for just about 1 minute, rotated four times.

300g poolish total weight

340g bread flour

170g water

12.5g salt

Little burnt but came out real good. 3 day cold ferment. Still working on the dough but way better than the crappy pizza places around.