Ran a pizza pop-up at my bar last weekend. It was incredibly stressful to make pizzas non-stop by myself, and I averaged about 9 minutes per pizza from start to finish. It took about 3 hours to make 20 pizzas. It feels slow, but I’m not sure if it’s possible to cook them any faster. Forming and topping the pizzas only took 2 or 3 minutes and the baking and finishing took the rest of the time. Sometimes I had one in the oven, sometimes two, and I had to allot some time for the steels to recover. I only had one oven (the Chinese deck oven from a previous post).
I had 5 items on the menu: white, New Haven, pepperoni, sausage, and a chorizo pepperoni pizza with ricotta. I imagine I’ll simplify the menu next time and have someone helping me so that I can keep things running smoothly. Any tips would be appreciated.
The dough is “100%” poolish (according to Vito) but it’s 62% based on flour weight. It’s also 62% hydration.
by ReverendBiscuits