I actually count 1.3 pizza per head when preparing dough (220g doughballs). If I sell "all you can eat", I don't want to run out of dough.
I've almost had it happen at a neighbourhoodparty: people were paying individually and really had a mentality like "I paid for it, so I need to get atleast 2 pizza out of it".
Average was 2.3 then. Not pretty.
If I have a lot of dough left, I flatten the doughballs a bit- oil the top and sprinkle some salt/rosemary on it and bake them off. Makes for somewhat decent chunks of bread.
Does anyone have any experience with parbaking crusts?