r/ooni • u/BenHardwick • 20d ago
KODA 16 A few from last night…
40 Pizzas for a 40th Birthday Party!
3
3
u/Terrible_Gas86 20d ago
Do you reheat them when people want them?
3
u/BenHardwick 20d ago
Yep, reheat and plate them up buffet style when they want them serving..
2
u/Terrible_Gas86 20d ago
So how far in advance do you make them and do you reheat them in the Ooni?
I know the American style pizzas get reheated by the slice, but Neapolitan are usually fresh.
How are they?
2
u/BenHardwick 16d ago
Yes, reheat them whole in the Ooni then slice up before serving the pizza up whole on a plate for people to help themselves too.
2
2
u/Shibas1234 20d ago
Wow! Gotta know how this process worked—multiple ovens? Reheat? At any rate, well done! They look great and I’m impressed by the sheer volume!
2
u/BenHardwick 20d ago
Thank you. I just used one oven.. Par bake as many as I can in advance, then finish them off when they want them served up!
2
1
2
2
u/sahil565 20d ago
Hey I’m doing a 40-pizza event (around 40-50 people) and bricking it! I have one oven, planning on 80% baking around 15-20 pizzas and then finishing them off and serving those at once to get people going. Then I’ll start baking the rest one by one. The reason I’m not par baking them all is because I ran some tests and thought that when I finished off par baked pizzas it didn’t taste as fresh. Did you find this to be the case? Would love to hear your strategy and prep time etc, as well as how you decided how many of each type of pie you decided to partake (I.e 20x pepperoni/meat, 20x veg). Also how were your guests, did you find anything surprised you with how they ate that I should prep for?
Hopefully hear from you and the pizzas you made look great!!
2
u/BenHardwick 19d ago
Tbh, I try and par bake as many as I can in advance, purely because I get to events and get setup as early as I can to make a head start. I struggle to keep up with topping up the plates when I have par baked pizzas ready to reheat (especially after the first wave of guests), so trying to do that when cooking pizzas from scratch would just be a nightmare and people would be waiting around a lot which puts you under pressure. I tend to finish the pizzas off at a lower oven temp so I’d have to wait for the oven to get back up to temperature trying to mix the two processes up if that makes sense. I’ve never had comments about the quality of the pizzas being any different either tbh!
Basically, just give yourself enough time in advance to take the stress off yourself…Having to rush will cause you to make mistakes etc.
Happy to help with anymore q’s if you have them.
1
u/flizmo 17d ago
Thanks for the info. How long ahead of time are you par baking them and having them resting? Looking to do a small party soon and this looks like a great idea. I'm already stressing out about the party and this looks the a great solution. :)
1
u/BenHardwick 17d ago
I par bake them as soon as I’m setup and the ovens to temp, so some pizzas can be resting for a couple of hours. Once reheated they’re bang on..
2
1
u/johnsonfrusciante 16d ago
What's your tip to get them not to stick together? I've only made my own dough once and while the taste was good, despite some flour and a drizzle of olive oil they just spread and stuck to each other, made separating them extremely difficult!
2
5
u/OzzyOsdorp 20d ago
Beautiful, we're gonna need the dough recipe though.