Hi: I'm thinking of doing a hurricane relief fundraiser at our church. It would be my first experience making large quantities of pizza and I'm hoping to get some suggestions. I'm thinking maybe each Friday for a month or so.
I think the first time I'd shoot for no more than 50 pies, 14 inches diameter. Spread over 4 or 5 hours it should be achievable, no? If successful I could ramp up the quantity in the following weeks. The church has 3 electric ovens (500 deg. max) and I have 3 stones. I'd make the dough the day before.
I have a handle on how much flour I'd need, the rest is a mystery. When you make pizza at home you don't pay that close attention to, say, exactly how many pizzas' worth of sauce you made out of that 28 oz. can of peeled tomatoes. Likewise I've never weighed the amount of cheese, sausage, pepperoni, green pepper, onion, etc. that I use. I just go by sight and taste.
That's not much help when needing to buy quantities to serve the public. Can anyone offer insights into how many pounds of each ingredient it would be necessary to buy without over- or under-buying?
I figure I need:
Sauce (6-in-1, or Bonta, or whole peeled which I puree, or ?)
Any suggestions, comments, etc. appreciated.