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[haybot]

Seriously i got a list of 15 people that want to come over to  my place and have pizza. Now my problem is that i don't like making pizza for a lot of people at once. I can do one 12" pizza at once on my stone from which you get 6 slices. If i have 6 people around thats just one slice per person. Three people is ok you can sit together relaxed without feeling the urge to jump up and make the next pie.

What do you do to server several people at once? Any advice? Is the Pizza still good if you start prebaknig it half an hour early and then just put it in the oven again for a minute so you can serve several pizzas at once?

[Matthew]

Seriously i got a list of 15 people that want to come over to  my place and have pizza. Now my problem is that i don't like making pizza for a lot of people at once. I can do one 12" pizza at once on my stone from which you get 6 slices. If i have 6 people around thats just one slice per person. Three people is ok you can sit together relaxed without feeling the urge to jump up and make the next pie.

What do you do to server several people at once? Any advice? Is the Pizza still good if you start prebaknig it half an hour early and then just put it in the oven again for a minute so you can serve several pizzas at once?

You may want to consider buying another pizza stone or a larger one. The other alternative is to bake a few focaccia style pizza before hand which are fine cold.  Your other option is to simply bake them all before hand & warm them up.  I'm not sure what type of pizza you are planning on making but most pizza is fine heated up.

[IndyRob]

I've cooked pizza for 12 before and it was very successful.  But I do predominantly pan pizzas.  Long before anyone arrived the dough was proofing in covered pans (two 9" square Sicilians and two 18" rounds), the oven was hot, and the toppings were ready for dressing.  The Sicilians went in first since they'd take longer (but would stay hot longer).  The large round ones bake very quickly so I just did one to start. 

But I think one of the keys to success was that the big round ones were what I call Indiana Style - thin crust pizzas with cheese and toppings out to the edge, sliced in roughly 2" x 3" rectangles.  That makes for a lot of small portions.  The guests would initially take about three slices, but that was the equivalent of a single slice done pie-wise.  When I determined that the topping choice on the first one was a hit, I dressed the second one the same way and got it out before anyone was left wanting.

For pizzas cooked on a stone and sliced traditionally, I think I'd first make sure my toppings were fully prepped (to get all frenchy - my mise en place).  Then I'd pre-roll/toss/whatever my dough so that I'd have a stack of prepped doughs, floured and separated by wax paper so I could slap a dough down, dress it and feed it to the oven in short order.

You could also try to take out an insurance policy a couple days in advance by making garlic cheesy sticks.  In a well oiled square pan, place a square of dough (you're going for a thick crust here), let proof until nice and puffy.  Meanwhile, make some salted garlic butter (margarine, salt, garlic powder nuked in the MW) and let cool somewhat and then mix it with some grated mozzarella.  Top the dough with the cheese, sprinkle some oregano on and bake at 450 until golden on the top (and hopefully the bottom).  If it doesn't work, feed it to the dog/local raccoon.  If it does, let it cool and cut once across the middle and then the other way in one inch strips.  Put in a plastic bag and into the fridge.  These will reheat in about 5 minutes and you can do as many in advance as you'd like.