Author Topic: Rehearsal Dinner Pizzas  (Read 2715 times)

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Offline norma427

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Rehearsal Dinner Pizzas
« on: March 30, 2012, 09:48:06 AM »
Steve was asked by a friend at his church if he would make pizzas for a rehearsal dinner yesterday.  The rehearsal dinner was for the son of Steve's friend.  Of course there were other foods served, but the pizzas were the hit of all the foods. Steve made 15 dough balls on Monday and prepared all of the toppings.  Steve asked me if I would help him because there are two regular ovens in his church and said we both could be making the pizzas at the same time, so people would get fed faster.  Steve never used the ovens in his church to make pizza before and bought along two pizza stones. Steve was heating both ovens for a little over an hour and we were becoming concerned because both of the oven doors didn’t stay shut the whole way.  We didn’t know if that was a good thing or not, because we didn’t know if the bottom of the pies would burn or not. The bottom burner stayed on really long. We didn’t have an IR gun along, so we had no idea of what temperature the pizza stone was.  

The people at the rehearsal dinner did really liked the pizzas and dressings and the ovens worked out okay for the bakes.  Even Steve and I made a few mistakes in opening the skins to a 16” size and loading the pies on the 16” pizza stone.  My wooden peel stuck part way over the sink, so a few times people that were washing something in the sink got part of my wooden peel slightly damp before I had realized it was a little wet on the one side.  Of course the skin wanted to stick where the peel got damp.  I thought how Steve prepared the skins before the actual bake was interesting.  We both partly opened the skins and then just put the checkered board paper between the skins.  That method worked out well, because the skins were already partly opened and the partly opened skins didn‘t dry out.  It was then a breeze to open the dough balls the rest of the way.  Steve and I got to taste some of he pies near the end and they tasted very good.  ;D  I really loved the Mesquite BBQ chicken combos.  ;D I never thought to try Mesquite BBQ chicken in addition to other dressing on a pizza before.

Norma
« Last Edit: March 30, 2012, 09:49:55 AM by norma427 »


Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #1 on: March 30, 2012, 09:49:20 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #2 on: March 30, 2012, 09:51:01 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #3 on: March 30, 2012, 09:52:07 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #4 on: March 30, 2012, 09:53:37 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #5 on: March 30, 2012, 09:54:29 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #6 on: March 30, 2012, 09:55:44 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #7 on: March 30, 2012, 09:56:46 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #8 on: March 30, 2012, 09:57:57 AM »
Norma


Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #9 on: March 30, 2012, 09:59:19 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #10 on: March 30, 2012, 10:00:40 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #11 on: March 30, 2012, 10:01:53 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #12 on: March 30, 2012, 10:03:31 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #13 on: March 30, 2012, 10:04:58 AM »
Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #14 on: March 30, 2012, 10:06:03 AM »
Norma

Offline Jet_deck

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Re: Rehearsal Dinner Pizzas
« Reply #15 on: March 30, 2012, 10:13:38 AM »
Congrats Steve and Norma.  It looks like a very good showing.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Rehearsal Dinner Pizzas
« Reply #16 on: March 30, 2012, 10:32:40 AM »
Where were you guys when I was getting married?   ;D

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #17 on: March 30, 2012, 11:10:29 AM »
Congrats Steve and Norma.  It looks like a very good showing.

Gene,

It was all Steve's work that went into mixing the dough and preparing the dressings.  :chef: All I had to do was open a few skins, slide the pizzas into the oven and slice them.  I enjoy making pizzas anytime, as Steve also does.

Norma

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #18 on: March 30, 2012, 11:13:21 AM »
Where were you guys when I was getting married?   ;D



Craig,

You should ask that question when Steve and Bob get their new rig up and running.  That would be more of your style of pizza.   ;D

Of course, Steve and I didn't have a clue how to make any pizzas when you were getting married.   :-D

Norma

Offline Pete-zza

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Re: Rehearsal Dinner Pizzas
« Reply #19 on: March 30, 2012, 11:14:48 AM »
Ev and Norma,

With two pros at the helm, who could resist pizzas right out of the oven? It was a slam dunk.

Peter

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Re: Rehearsal Dinner Pizzas
« Reply #20 on: March 30, 2012, 11:17:20 AM »
Craig,

You should ask that question when Steve and Bob get their new rig up and running.  That would be more of your style of pizza.   ;D

Of course, Steve and I didn't have a clue how to make any pizzas when you were getting married.   :-D

Norma

That makes 3 of us!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #21 on: March 30, 2012, 11:33:07 AM »
Ev and Norma,

With two pros at the helm, who could resist pizzas right out of the oven? It was a slam dunk.

Peter

Peter,

Even Steve and I didn’t open the skins to exactly 16” and had some of the some of the skins went over the edges of the pizza stone, so we really aren’t pros either.  It isn’t always easy to land a 16” pizza exactly right on a 16” pizza stone.  When working with an oven that no one is familiar with is also another challenge.  At least it worked out okay.  Steve’s friend (the grooms dad) kept trying to keep his rear end on the doors of the ovens so the ovens would heat right.  That sure was s funny sight.   :-D

At least all the everyone was impressed with the pizzas, even if everything wasn‘t right.

Norma

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Re: Rehearsal Dinner Pizzas
« Reply #22 on: March 30, 2012, 11:37:49 AM »
Peter,

Even Steve and I didn’t open the skins to exactly 16” and had some of the some of the skins went over the edges of the pizza stone, so we really aren’t pros either.  It isn’t always easy to land a 16” pizza exactly right on a 16” pizza stone.  

You can say that again - or a 13" pizza on a 16" stone for that matter. When I was working with my grill, I was always scared of the launch.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Re: Rehearsal Dinner Pizzas
« Reply #23 on: March 30, 2012, 11:44:27 AM »
You can say that again - or a 13" pizza on a 16" stone for that matter. When I was working with my grill, I was always scared of the launch.

CL

Craig,

 +1!  Just one wrong shake and the edge of the pizza is off the stone.  I can see how newbies have problems. 

Norma

Offline wheelman

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Re: Rehearsal Dinner Pizzas
« Reply #24 on: March 30, 2012, 02:23:26 PM »
nice work!  you weathered the pressure of the unknown in a remarkable way.  kind of like Pizza Impossible! 
bill


 

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