New here, have just posted a brief intro . I have dabbled in making pizzas at home before now and will be making pizzas for about 25 guests when my new oven arrives in a couple of weeks. I'm wondering if anyone can advise me the best way to prep enough dough for this many pizzas? ive only ever knocked up enough for 4 or 5 in the breadmaker or sometimes by hand ! i need all my dough literally ready to go for my daughters party. sauce and toppings is no problem ! any advice greatly welcome. thanks
I made pizza tonight for twelve. I made 3kg of flour as I wasnt sure how much to make and I still got half left.so 3kg mix should be about right. I mixed it all in my big flour tub,ten litre I believe.then tipped it out and kneeded it which was hard graft so cut it in half to finish the kneed.put back into the tub . to prove which overflowed so I then put a third into a second bowl to keep for making pizza later. the recipe I used was: 3kg flour 8 tsp salt 8 tbls caster sugar 56 grams 16 tbls olive oil 1.8 water
was a nice tasty base and came off the peel with ease. how that helps
I use a simple spreadsheet to calculate the differing amounts based on the hydration I want and number of pizzas (and size) I want to bake. Based on a 60% hydration and assuming 1 250g pizza equivalent each then you will need 4kg flour,2.4kg water plus salt plus yeast.
I've not cooked for that many, most I've done is 12, and I tend to portion the dough into individual containers and keep in the fridge, but i don't think that system would work for so many. Commercially they tend to put dough balls into bread trays or similar and stack.
If this is your first time, have you considered buying dough balls? I think this is what most pizza restaurants do.