Pizza Party for 15

[Chef_Boy-R-Dee]

Hey all...My wife and I are having a pizza party in a week and we're looking for everyone's input on what they might have or might sound good. We're looking for suggestions on apps, and wine and anything else you think might make it fun (within reason of course). I'll probably make about 10 pies or so, have some Italian or Spanish Wine, and serve some recently homemade Limoncello at the end!

Thanks!!!

BRD

[Chef_Boy-R-Dee]

Oh and any music suggestions are welcome too!!

[dicepackage]

Are you doing this at home or in a restaurant?

[Chef_Boy-R-Dee]

This will be at home. I have a modified oven that can turn out pies in about 4 minutes or so.

[jeff v]

I always make a few different types of crostini-cannelini bean puree, sun dried tomato pesto, and a tapenade are usually in the rotation. Grilled or roasted seasonal vegetables make a good side/app and can be served at room temp too. My favorite salad of late is romaine w/ feta, fresh dill, kalamata olives, and green onions with a simple red wine vinaigrette.

Music-Bocelli, Prima, and Dean Martin would get you started.

[scott123]

I can definitely tell you what apps NOT to serve- cheese and crackers.  I just went to a small unassuming pizza party where cheese and crackers were served beforehand. Between the cheese in the apps and the cheese on the pizzas- it was just too much.

TBH, I'm not 100% certain that I even support the idea of apps with pizza.  Pizza, done right, is just so glorious that it really doesn't need a warm up act. Let's face it, anything you serve first isn't going to taste as good, and, no matter how light you go, it will, to an extent, lessen the appetite and detract from the pizza experience.

I guess, if you start with wine, you're obligated to serve something with it. Whatever you choose, just make sure it isn't filling and that people can't toss back too many of them. Puff pastry, perhaps.

It's tough. By it's nature, pizza is a bit of a starch fest, so, in theory, a meat app would provide some nice balance, but something as heavy as meat is the last thing you want to serve.  Personally, if I were attending a party, I would be happy as a clam with a meat app served with the pizza, not before it, so you could get the full glory of the pizza on a relatively empty stomach, but still have a little protein on the side. Buffalo wings would be nice, but I'm pretty lowbrow like that  I guess, in theory, pizza need not be such a starch fest, but being such a traditional plain or (thinly sliced) pepperoni kind of guy, it's tough for me to experiment with more meatier options.

[dicepackage]

I have had a couple pizza parties in the past and my friends have always loved them.  There are a couple ways of going about doing this.  You could keep cranking out pizzas or cook some and warm them all up together to serve everything at once.  Having multiple ovens helps as you can double the rate of pizzas coming out and also cook at different temperatures if need be.  I've tried having pizzas on different racks and it really screws up the cooking of both of them.  Since you can cook pizzas in four minutes with your oven I take it you are probably serving NY style pies.  I like to do several different styles of pizzas but this may not be an option at the temperatures you are planning on cooking.  The biggest piece of advice I can give you is to just give yourself enough time to get everything going.  It is a little hectic cooking for so many people but once you take a bite of your pizza with your friends at your side you will be a very happy man.
I am having a pizza party in a couple days and I am planning on doing several crusts.  I will have a 14-inch pan pizza, 16-inch NY style, 14-inch American style (haven't decided on the recipe for this one yet), 9-inch stuffed deep dish, and a 9-inch Detroit style.  Everyone loves this as they can get to try a wide variety and it is also good for showing off.  As for toppings I usually stick with most of the pizza as just pepperoni and then make a portion devoted to more toppings.

[tdeane]

I always make a few different types of crostini-cannelini bean puree, sun dried tomato pesto, and a tapenade are usually in the rotation. Grilled or roasted seasonal vegetables make a good side/app and can be served at room temp too. My favorite salad of late is romaine w/ feta, fresh dill, kalamata olives, and green onions with a simple red wine vinaigrette.

Music-Bocelli, Prima, and Dean Martin would get you started.

No Bocelli, Franco Corelli!!!

[Chef_Boy-R-Dee]

Thanks for the beta guys...much appreciated. I think based on these comments, I would have to agree that having meat or cheese or any type of bread beforehand is overkill. I'm thinking a small antipasti beforehand....olives, peppadews, pepperoncini's, and maybe some thinly sliced ham....and possibly some roasted marcona almonds too. Thoughts?

And here is the Pizza Menu...Brought it down to 8 pies:

4 Margherita
1 Pepperoni and roasted onion
1 pepperoni and cheese
1 smoked sausage, roasted red pepper and roasted onion
1 Bacon, Sauteed mushrooms, goat bleu cheese, and thyme

And do you think music is essential? Let me know what you all think....thanks so much for the info!!! I'm a newbie with parties and could use all the advice I can get...most of the time it's just been a couple of friends or family over...

[scottm]

I think some background music would certainly work. Any "do" i've thrown always has music playing - soft enough to be ignored if necessary.

Scott

[Chef_Boy-R-Dee]

What about desert? Something lite but casual? Bitesize?

[scottm]

IMO, something light like baklava would be nice. Alternatively you could go with liqueur or flavoured coffees...

Scott

[Chef_Boy-R-Dee]

Well i just made Limoncello....i guess that is considered a desert in Italy? Do i serve it straight up or as a cocktail?

[Chef_Boy-R-Dee]

Well here is the tentative Menu as of today:

Starters
Kalamata Olives, Peppadews, Marinated Olives with Feta, Pepperoncini's, Columbus Salami, and Roasted Marcona Almonds

Pies
4 Margherita
1 Pepperoni and roasted onion
1 Spicy Sopresseta and cheese
1 Smoked sausage, roasted red pepper and roasted onion
1 Bacon, Sauteed mixed mushrooms, goat bleu cheese, and thyme

Wine
4 reds and 4 whites ( a mix of pinot grigio, zinfindel, spanish rioja, tempranillo, and chardonay)

Desert
Limoncello

[jeff v]

Well i just made Limoncello....i guess that is considered a desert in Italy? Do i serve it straight up or as a cocktail?

Straight. Right out of the freezer please. 

[Chef_Boy-R-Dee]

Just did a test pie last night with Spicy Sopresseta and Olives...OMG!

 I may NEVER go back to Pepperoni!!!!

[Chef_Boy-R-Dee]

I'm Happy to report that the party was a great success. The pizzas were fantastic and one of the stars of the show, was simply a salami and onion pie...this included fresh mozz, EVOO and salt. That's it....but it was fantastic! The limoncello was well loved by all. We served it in wine glasses as a very small amount (1 oz.) and I think that was better than a shot glass...almost like a brandy. Not sure if this is the "correct" way to serve it, but it seemed to work.
 
 Now, getting ready for the impending storm to the Mid-Atlantic....20-30" of the white stuff. (glad we have 2 leftover doughs for the weekend!!!!)

[Chef_Boy-R-Dee]

Make that 34.5" inches of snow and 8-12 more expected in a couple days....

Cooked two pies last night...sopresseta picante and a goat blue, mushroom, bacon and thyme.