Step #1 - How to Prep for Pizza Party with a Home Pizza Oven
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- Опубліковано 4 чер 2024
- In this video i show you how i prepare for a pizza party at home. this is just step one because the video was going to be 30 min so i broke it into 2 parts, Stept 1 is the prep and Step 2 is the day off and making the pizzas. This is meant for people needing help planning and prepping for a pizza party using a home pizza oven.
Here are some links for some of the materials i used in this video and my full dough recipe at the bottom!
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
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Urbani Cream and Truffles
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My Table is 60” X 24” with Caster Wheels - Here is a link
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Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
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Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
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Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
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Italian Made Olive Oil / Copper Oil Cruet by GI Metal
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MASTERCOOL Infrared Thermometer with Laser
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DoughMate Artisan Dough Tray Kit
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48 Hour - 70% Hydration BIGA Dough Recipe for Neapolitan Pizza
Step 1 = Making the Biga Starter / Makes 8 Neapolitan Pizzas
Ingredients: (30% of total final Dough)
200g - Water (room temp or slightly warm)
400g - Type OO Flour (Bread Flour will also work but i have found it doesn’t clump up as nicely)
5g to 10g - Instant Dry Yeast (If using fresh yeast, double the amount) - In the summertime I only use 5 g of instant dry yeast
Instructions: Making the BIGA
1. Place water into a bowl or container that you can cover to make air tight later in process.
2. Mix in the yeast and stir around for a few seconds or until dissolved
3. Mix in the flour little by little mixing by hand for a couple of minutes then cover (air tight lid or plastic wrap)
4. Rest at room temp. for 1 hour
5. Rest in fridge (48 hours)
Step 2 = Remove Biga from Fridge to Make the Final Dough (They’ll be ready to cook in five hours) So if you want pizza at 5 PM start at 12:00pm / noon
Ingredients:
800g - Water (Room Temperature) - should be just about 3 1/2 cups
1 Kilo / 1000g / 2.2 lbs or 1 standard Bag - Type OO Flour
30g - Sea Salt
Instructions:
1. Pour the 800g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 of flour
7. Mix on medium speed for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it (as needed) or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 4 equal pieces of dough (makes 4 dough balls around 280grams- you might have an extra little one) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan or in a dough box spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use. (If you are cooking later you can put them directly into the fridge and then remove them 2-3 hours before you need them)
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
17. Open a bottle of Chianti or cold beer and then make pizza! - Розваги
You and Vito Iacopelli are the best pizza channels on the internet I came across.
Thanks so much Lee, I greatly appreciate it and thanks so much for watching!
great video, I do pizza parties for about 5, 6 people and they are a nightmare because I am not as prepared as you, this was a good informative video. cheers
Thanks so much for watching, I have learned the hard way that it’s much better to spend time prepping and having everything ready it makes pizza night much more enjoyable for everyone
Can’t wait for part 2! I lived in Italy for a couple of years and fell in love with Neapolitan pizza. Your channel has been the best I’ve found in helping me try and recreate it! These tools would be a great help as well! Thanks for the great content.
Thanks so much for watching Ethan! You have been entered to win!
Your the go to guy when I need a question for pizza. Always great videos. Thanks for taking the time and making these videos. Thanks a million
I appreciate that Tony!
Great information. I haven’t made pizza for awhile too bc of weather and life. Good to get back making pizzas again and your videos get me going again! My daughter is back from college break and she wanted pizza so here I go again! Thank you always.
I hear you buddy! I am in the same boat, trying to keep up with my real job 😎👍🏼🍕
Love all your videos! I have a roccbox and have been in the process of planning pop ups just haven't had the funds to actually buy equipment, your videos always help me and as a Canadian from BC, any Canadian made products are always a go to so I will be checking nu2u out for sure! This series are exactly what I've been waiting for can't wait for part 2:)
Thank you very much Andrew, I will add you to the list to have a chance to win!!!
Great video! Missed your content the past month or so. It was your videos that inspired me to get a Dome! The party prep will come in handy as I just got my dome and would love this tool kit. Cheers.
Thanks so much for watching Adam! I will add you to the list for a chance to win!
Thanks for the helpful tips. I have some tools for my brand new dome. But the flame tamer would be an awesome addition. Thanks for your hard work to this channel.
Thanks so much for watching C. K. You’re on the list for a chance to win
Love this. Super helpful
Thanks Paul!
Thank you for all your very informative videos! Definitely have helped my pizza game! Excited to see part 2! Also another BC Canadian here. I also have just ordered my very own dome! Have the Uuni but it’s time to upgrade! Would love to have a few new equipment pieces to add to my new dome!! Keep up the great work!
Thanks for watching and the nice comments, appreciate it Graeme! You are entered to win!
Nice prep video, looking forward to pt 2. I’m starting a pizza pop up and could use these tools to help kickstart the business. As usual, great content!
Thanks for watching, added you to the list to win!
I’d love the tool set so that my pizza game could be taken to the next level!!
Thanks for watching, added you to the list to win Andrew!
Cool video. Thanks for the great tips.
Glad it was helpful!
I absolutely need to win this for my Birthday!!! It would be my Birthday gift 🎁 It’s for my future Dome 🍕🔥
Added to the list Bianca!!!
Awesome video. I would love one of those Dome flame tamers, because ain't nobody got time for burnt crust.
Adding you to the list Jon, thanks for watching!
your videos convinced me to buy the Gozney!! Pulled the trigger yesterday. So I need accessories, which is where your giveaways come in. PRETTY PLEASE!!! 🙂
Thanks so much for watching Dave, your on the list to win!
I just got the Gozney dome and your channel is very helpful. Would love to get a few accessories to go with it!
Thanks for watching Jason, I will add you to the list!
Why I would love to win this. I have ordered my Dome and awaiting delivery, I have watched many different videos on pizza and pizza ovens and I have found that your videos are the most enjoyable, creative and give the most advice. Your vlog style is great and of perfect length, and the outtakes just add that final dusting of humour. I live north of Brisbane in Queensland, Australia and understand I probably won’t be able to win this outside of the USA, but I wanted to let you know that I appreciate your videos. Keep up the great work you are doing for all us pizza noobs. Thank you.
Allan thank you so much for watching and taking the time to leave a comment! I truly appreciate the kind words. I will add you to the list for a chance to win.
PS - excellent guide for the party prep (and real good recommendation regarding how to keep the basil fresh)!❤
Glad you enjoyed it!
Hi Matt thanks for all the great content - my pizza game is getting better and better because if your videos - your library is my go to from making the biga dough, setting up my pizza party Ardore and my decision to pull the trigger on my dome. I sure could use the tool kit for my dome as I’ve spent my fortune on the other ovens - if nit I’m sure I’ll get by but the swag would be nice. Love that your so close to HEB - their one of my clients in the retail grocery industry, their very proud of the reputation their stores have. Till next time from your neighbor and pizza enthusiast in Arkansas !
Thanks so much for watching Mike, You're on the list!
Love it
Thanks so much Jay!
Nice job on vids. I like the Rubbermaid containers, nice idea to store condiments, I will definitely use as it will help with my prep. I would like the tool kit set as it will improve my current set up. Once again thanks for the vids, I will checkout your dough video as that will be the next thing I want to master.
Thanks for watching Giovanni, I will add you to the list for a chance to win!
I can’t wait see how the party went. Just did a party for +20 people. Was a little hectic, those tools would have help a lot. Loving the videos so far!!!
Thanks for watching Matt! Yeah that is why it has taken me so long to film me actually doing a party, it's hard enough just prepping and cooking, never a chance to film :) will hopefully have part #2 up in the next week or so
Awesome. I’m looking forward to the Solo Pi review. I want that one or the gozney dome and then I’m sure I’ll need accessories 😊
Once i finish part 2 of the pizza part prep i will work on finishing the Pi Review!!! I will add you to the list for a chance to win the accessories!
I need the flame tamer after last nights pizza adventure took a left turn on one pepperoni. Also as a fellow Texan, how about an invite to the next pizza party as I live north of you only a couple hours. Love the content and shout out to HEB. Keep more videos coming.
Thanks so much for watching John, making pizza in Texas when it's crazy hot can be a challenge! Love my HEB :) You're added to the list for a chance to win.
Great video, looking forward to the next in progress cook. Would a turning peel. Would make things so much easier and fun.
Thanks for watching, added you to the list to win!
Thanks for this video. Will bookmark this one as a good reminder.
To answer your question on why I need the give away…I get my Gozney Dome on Tuesday (super excited) and I need all the accessories now!
Good luck! you're on the list to win, Thanks for watching Ryan!
@@HarplandProductions cool. Thanks!
Nice video! Hello from San Antonio
Thanks so much for Watching Ismael!!!! Have you had pizza at Dough Pizzeria? if not, check it out it's one of my favorites for Neapolitan Pizza in San Antonio!
@@HarplandProductions Yes I have! I like Dough Pizzeria and Braza Brava Pizzeria.
Why do I need to win? This will top up my winning following your channel. Nice edit, videography and explanation.
Entered! thanks so much for watching!
I want to win your give away! This video is awesome and I agree with most if not all your advice. I have done a lot of parties for 10 to 12 people and 5 Parties for about 25 plus and prep is important. I will add I make a menu and try to start out with basics and then when there is a enough for people to start eating 4 to 6 pizzas (2 salads ). Then I start taking special orders and what people are eating. Last I have some to go boxes with heat up instructions for the left overs!!!!
Thanks buddy for watching! You are entered to win 🏆
I would like to win these because I am getting a pizza oven that is on order, and this will help me with getting started.
I will add you to the list
I would like to win as well because I’m a pizza fan and I enjoy your videos. I have the Dome, we have conversed before too
Thanks Anthony! I will keep you on the list for a chance to win!
Hey Matt, I could sure use a flame tamer for my Dome! I find that some of the thicker pizzas,
focaccia and bread that I cook in the oven need more time to bake through - but without the flame tamer I have been overcooking the top (even on low). I hope you can help me out! 😊
Your on the list!
@@HarplandProductions I am excited- thank you!
🍕🙌
Thank you very much 😎
Could use the tools - l like your clear step by step approche makes it easy to replicate
Appreciate that Donald! You are entered to win!
I wanna win because I love pizza 🍕
Sorry Mike, that giveaway and video were last year. Make sure you subscribe and keep watching so you don't miss the next one! Thanks so much for watching!
Why I need to win this is because our family just purchased a Gozney Dome and would love some accessories for our new pizza oven.
The first night was a tough experience because we didn't work the dough enough and it was a disaster but it has been a blast since. Your channel has been a huge hand.
Thanks so much Jamie! Thanks for watching, added you to the list to win!
Why I need to win this 😂 I’ve only had my Dome since Sept. 1, so still need pretty much everything in the way of tools & a flame tamer. You didn’t pick up any ingredients for the dessert pizza’s. My wife wants to have the clan over for a pizza party, my comment was can I at least figure things out first.
Thanks again for watching, just start off small cooking for the family and then invite more people over :)
When I made Bigga dough following recipe, could not get a thin middle after baking. Dough puffed up. Suggestions?
Not 100% without seeing what you did but typically you set the dough down on a flowered surface, pushing in the middle and working your way out to the edge is pushing all of the air out to the crust. This is what gives the thin middle, and the puffed up edges.
Hey just started looking into pizza ovens and see most people use them for neopolitan style pizzas. Is there a recommended oven that could do both high heat and stay steady around 550 for more of a chicago style, little bit thicker crust pizza? My home oven maxes out at 550 and my wife loves my pizzas out of it on the stone and im looking for a portable oven that i could take camping or to work and feed the guys with, im usually at 550 for 7 minutes per pizza with my dough. Thanks!
First off thank you so much for watching and reaching out to me. as you said, most of these ovens were designed primarily for Neopolitan Pizza and to be able to reach super high heats approaching 1000°F. That said most if not all of them turned on their lower settings can maintain that 550 to 650 temperature range but some easier easier than others. For lower heat cooks you’re gonna want something that has a very good insulation level so when you turn the burner down and off, it’ll maintain a lower heat for longer periods of time. I also found that the larger ovens are better for the style of pizza also because the flame is a little farther away from the actual pizza so I would recommend a larger oven like the Dome, Pizza Party Bollore, Pizza Party Emozione, or the Kiln 2 I have videos about all of them so check them out!
@@HarplandProductions thanks, I think I'm going to go with the Kiln 2 then, I was looking at one of those styles, either the solo stove pi prime, dome or the kiln, they remind me more of a classic resturant oven. Thank you!
@@timheilig6091 glad to help, when you decide to order, please use my links, it helps me a lot and sometimes you get discounts and or free shipping!
When we have cooked pizza friends are always amazed how quickly they are done. I have been making slightly larger pizzas and wonder how the flame tamer affects the floor temp. Sure would love to have one to test it. Also noticed fresh mozzarella tends to make slight water on pizza no matter how I try to draw moisture out. Do you have a best solution you have found that works.
Thanks for watching Stan! I will add you to the list for a chance to win a flame tamer! With the cheese, I just make sure to cut it up and let it sit in a container with some paper towels at the bottom for at least a few hours before I use it to try to get as much moisture out before hand
Wow 16 the most I have cooked for is 8 so far.
I try to cook a few then have a cold beer then cook a few more
Where did you get your table cover for your prep area?
Hello Gibran, Thanks for watching!
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Hey Matt...need some of those dome tools since my roccbox tools don't cut it for the dome..awesome job on the vid
Whenever i have an audience it goes wrong. On my own the pizza come out of my Dome perfect. Add a neighbour watching over my shoulder and something happens.
I hear you John, just keep trying to learn from your mistakes and just take your time :) Thanks for watching!
I need the tool kit cause I’m a poor medical student and Don’t have a turning peel
Thanks for watching Angelo, You're on the list for a chance to win!
I would get the dop since it is cheaper
DOP doesn't always mean good but it's a least a way to assure a certain quality, Bianco Di Napoli are some of the best canned tomatoes in the USA and I like Mutti for Italian tomatoes but there are a lot of good Italian ones.
@@HarplandProductions true even homegrown tomatoes are an option.
heyyy lol I know that HEB and dang your a lot more north than I thought hahaha
As always you give the best explanations. You share your passion clearly. Great job! I just received my Dome. I can't want to use It if the rain can stop lol!
Thank you so much Stefan, i greatly appriacte your comment!
Thanks Russell, up north is where all the action is :)
@@HarplandProductions haha yeah we normal only go up to wells branch area
The title was messing with my eyes as I initially read “How to prep for Nazi party”. 😂
Well that would have been a very different party, I will take a pizza party any day. Good food and people are the key to a happy life.