Author Topic: Making Pizza For MANY co-workers. Tips?  (Read 497 times)

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Offline Minolta Rokkor

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Making Pizza For MANY co-workers. Tips?
« on: September 06, 2015, 11:02:08 AM »
My job is having a potluck soon. What are some things I should plan ahead for?
I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas.
How should I store the pizza once i'm done cooking it?

Once finished making the pizzas, should I put them straight in the fridge?

Luckily, I work at a restaurant, so microwave ovens  :-D and hot air ovens  :chef: are at our own use if anyone wants to reheat their pizza.
How far ahead of time should I bake the pizzas? It will take me 15 mins to get to my job with my bicycle and me hauling pizzas on a trailer.
Should I buy pizza boxes to transport them in?


Any thoughts would be welcome.


I totally want to blow everyone away and show them homemade pizza is the truth.



Oh, i'll update the thread with pics too, I won't leave you guys hanging.
« Last Edit: September 06, 2015, 11:13:23 AM by Minolta Rokkor »

Offline HBolte

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #1 on: September 06, 2015, 01:38:15 PM »
The potluck is at the restaurant? I would bake the pizza there. You may not blow anyone away with cold/reheated pizza.
Hans

Offline hodgey1

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #2 on: September 06, 2015, 04:46:23 PM »
If baking them there isn't an option You could also try par baking, refridgerate them and finishing them at restaurant. I've also had decent luck freezing par bakes and then throwing them frozen directly on the rack of a preheated oven at 400* for 5 mins. Slid on tray cut and serve.

Offline vtsteve

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #3 on: September 07, 2015, 10:21:45 AM »
Reheat (covered/tented) on the flat top?
In grams we trust.

Offline Minolta Rokkor

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #4 on: September 07, 2015, 11:21:04 AM »
Reheat (covered/tented) on the flat top?

This is possible. We have these guards used for grilled chicken and a metal tent that goes over it.
We also have butter or canola/olive oil blend if people want their crust crispy.

I'm probably going to do this.

If baking them there isn't an option You could also try par baking, refridgerate them and finishing them at restaurant. I've also had decent luck freezing par bakes and then throwing them frozen directly on the rack of a preheated oven at 400* for 5 mins. Slid on tray cut and serve.

Well tbh, I can't manipulate the oven because it has stay at 350, and we only have one.

Making pizza their will be a hassle,  it's busy,  a lot of work and too little space. Oh and people kinda have limited time to eat.
I'll try par baking at home, before I completely rule it out though.

Offline Minolta Rokkor

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #5 on: September 07, 2015, 11:24:33 AM »
The potluck is at the restaurant? I would bake the pizza there. You may not blow anyone away with cold/reheated pizza.

The oven has to be set at 350*, if I manipulate it to a higher temperature, i'm 100% positive i'll get written up.

It's used to bake cookies and pies, there is only one oven and it is used frequently.

Offline HBolte

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Re: Making Pizza For MANY co-workers. Tips?
« Reply #6 on: September 07, 2015, 11:55:21 AM »
Understood. Sounds like you have a plan. All the best!
Hans