I've been asked to make pizzas for a local team's season kick off party. I anticipate making 50-75 pizzas. I cook my pizzas on a grill. I am looking for advice on storing and transporting the dough. I have access to a commercial kitchen. My plan was to make a couple large batches, do the first rise, form into individual balls (approx. 275 g or any other recommendation for about a 9" pizza). The event is about 30 min. from the kitchen. I was planning to rent a grill.
1. Can anyone recommend a way to store and transport the dough balls to keep them fresh and easy to pull out and cook in mass quantities.
2. Would you recommend I bake them for a few minutes in the morning (if so for how long), then finish them by grilling at the event?
3. Similar to above, except grill in the morning, then re-grill at the event.
I'm not crazy about #2 or #3 as it doesn't seem as authentic which is what I think makes my pizzas delicious.
I previously did an event where I cooked 30 pizzas and I found by the end, the dough balls were flattening and sticking together. I had 4 on a piece of parchment in a hotel pan and transported them in a cambro.
I am very much a rookie and would like to do more of these events for schools, groups etc, but do not have a lot of experience. I began making pizzas in my backyard and they seem to be enjoyed by all. Thank you all, and I love this site.
