First off, what an awesome party... to have so many skilled pizza makers in one place throwing together pizzas for a crowd. I'm envious and wish I was closer! Make me wonder, outside of Jeff V and me, anyone else in Chicago care to get together for a Chicago based pie party?
John - some of your new pics with the pies show that you have in on some sort of paper... is that just butcher block paper? Wax paper? And have you tested it in terms of cutting your pies? (Does it cut through the paper?)
I'm trying to figure out what to serve our market pies on (starting June 1st) and we're working with 9.5 to 10 inch pies... so far, paper plates hold up terribly, and the pizza circle rounds may be what we're going with... but if butcher paper holds up well, I might change over?
I would highly recommend getting together with any like-minded pizza people in your area. During the course of the party on May 11, I gained a TREMENDOUS amount of insight from mmmph
That is just parchment paper for the "to go" pies that we made at the end of the night. While it is great for helping the uncut pies slide into the 2 Gal Ziplock bags I have, it really isn't substantial enough to serve as a "plate" per se. How much are those pizza rounds? And if you are planning on "to go" pies, have you considered a FLAT paper bag? They are cheap and pretty effective. That's what they use at Santarpios in Boston. Its not a box, its a 15 or 16 inch flat bag like you'd get at a Hallmark store or something.
What's on the various pies? Some appear obvious, but others not so much - they all look awesome.
Thank You! The first two Margarita pies came out looking even better --- but they were devoured by the guests. Shown here are the: Pepperoni/Jalapeno, Bacon/Onion (Raw bacon), and then the "to go" pies made by Tom (my friend), my son, and my daughter: Bacon/Onion/Jalapeno, Pepperoni (for school lunch this week!), and Nutella/Chocolate chips/mini-marshmallows.