I am going to be taking my Blackstone pizza oven to an event where I need to cook about 40-50 pies in about a 3 hour period. It will just be me doing the pizza-making, maybe with a friend to take orders and hand out the finished pies. I have never done pizza for this many people before.
So I am looking for a dough recipe that meats as many of these criterion as possible:
1) Can be made using a no-knead method. My Kitchenaid can only do about 1 kilo of flour at a time, and I think I need to make 5x that.
2) Does a cold rise. Since I am going to be doing this outdoors, I would love to have about half of the dough ready to go at room temp at the start, and the other half cold.
3) Uses regular flour - either all purpose or bread flour. I don't have easy or cheap access to Caputo 00 or whatever.
4) Uses instant yeast. I don't have a starter, and I have never used one before. So for this event, I would like to stick with something completely familiar and reliable.
5) Isn't overly hydrated. It could be really warm, and I need to handle the dough quickly and easily. The less sticking the better.
5) Works for a 3-minute bake. I want a relatively fast bake, good oven spring, and a crisp undercarriage. People are going to be sitting on the grass and eating, so I don't want the floppiness and moistness of a Neapolitan. Probably something that is a cross of New York and Neapolitan would be ideal.
I know this is a tall order, with a lot of specific requirements. I appreciate any help you can give.
Left to my own devices, I would probably start with the Lahey No-Knead recipe and just dial back on the water a bit (maybe to 65%). Then I would let it rise at room temp for about 8-10 hours before putting it in the refrigerator for 3 days. I don't think I would get enough gluten development if I put it in the refrigerator straight away.