Welcome to the forum and congrats on the Pizza Party!
I like Chez Panisse pizza a lot. Any chance of you knowing and sharing the recipe, workflow, baking temperature of the dough?
Thanks! I will try my best to write down how I make pizza, but please keep in mind that I'm a cook, not a writer. The instructions are brief (but accurate as to how I make my dough) as I am assuming everyone here knows how to make dough. The recipe is as follows:
2 t dry yeast
1/2 c lukewarm water
1/4 c AP flour
1/4 c rye flour
3/4 c AP flour
1 t salt
3/4 to 1 c cold water (I tend to use 1 c because i like a wetter dough)
1/4 c olive oil
Whisk the first 4 ingredients together in the bowl of your mixer. Let it rest and when it starts bubbling, add the last 4 ingredients. Mix well with a dough hook and let proof until doubled. Punch down and put in fridge covered in plastic or in a cambro until a few hours before you are ready to use. The dough can be made the night before.
The next step is boule-ing the dough. For a 10" thin pizza with a decent rim, I use a 6 oz portion of dough. I boule them up and then put it on a floured tray, with 2-3" between the balls. Usually I roll the balls in flour to prevent sticking if they proof together. A half sheet pan should hold 6 balls.
I usually boule the dough a few hours before I am ready to cook and stick them in the fridge because it gives the dough a chance to relax a little. Depending on ambient temperature, I'll pull it out and let the dough proof for 1.5 - 2 hours but my times are a bit wonky since I am just guessing. You have to look at the dough. If you press it and it won't easily take a fingerprint, it's not ready... If it has puffed up and then fallen, it is overproofed, but that's easier to work with than underproofed.
This recipe makes about 5.5 6oz balls. A 6 oz ball will make a 10-11" pizza. A 5 qt mixer will take a double batch of this recipe. That's what I usually make since my friends are big eaters.
I build my fire in the left back corner and usually fire my pizzas at about 750-800 degrees. That is the air temp. The floor temp might be a little lower. I don't use the thermometer on the outside of the oven because it is not representative of the entire oven. You'll have to find the sweet spot on your floor depending on where you put your fire. I don't know how long the pizzas take to bake but it is less than 3 minutes. You can't really turn your back on it.
I don't use the door on my oven except to put it to bed with some kind of covered cazuela with a meat braise. Yes, it works. I did a pork shoulder last night overnight. Pulled it out this morning. Perfect! I'll bet lamb tagine or something would work too... will try that next time.