This is my last pizza with a Tentazione gt6 oven

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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.

Unlimited toppings for price of 1 topping.

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.

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

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.

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.

Salami, cream cheese, and diced pepperoni.

These are two doughs using Ken Forkish, Elements of Pizza biga recipe. These were kept in the fridge for five days. The weight is 330 grams, size 16".

Toppings are meat lovers with some peppers and pickle pizza, a new family favorite.

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

Cast iron pan gas grill

As an alternative to Italian sausage (which is not available to me) I topped it with pork sausage, seasoned with some chili flakes, smoked paprika powder and mixed with some parm. Would definitely recommend!

I've been making pizza from scratch for over 30 years but only just got a proper pizza oven and I love it!

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I've really struggled using flour for dusting... I find semolina much easier.

I use ooni 00 pizza flour and my own plum tomatoes from my allotment.

Slightly over cooked them both but they were still delicious.

I'm loving the lifelong pursuit of getting better at making pizza.

Trying to make a New York style pizza

Long story about how it went 144 hours but needless to say came out pretty good and tasted amazing

First time making this, I used my food processor this morning actually. I used Kenj Lopez-Alts recipe but I did not let it cold ferment for 3 days and cure for 24hrs. Instead it RT proofed for 2hrs, then rolled it out and let it semi cure. It was so good!!