We discussed this for the 4th but decided on a mixed surf-n-turf grilling...whatever looks good the couple days ahead...and an appy of bruschetta. Some salad sides...

Our plan though, if we did pizza, was to make the dough ahead...(always seems better made a few days ahead, more flexible), portioned in bags and in the cooler...then pre-bake on the grill both sides, just a few...and continue that process when needed...as we go along...stack like tortillas along-side a slew of toppings in bowls on the grill-side table for some to choose what they want and just make some to keep it going based on combinations we like...two cutting boards for cutting and out for the herd to consume...
a bit of pre-grilling avoids the soggy dough and gives a good temp test for the grill heat perfected. (we always get some burn at first)... our grill is long and does have a cooler end that could keep them away of the hot grill fire, so that was another thought.

We put up a big narrow counter-height table near the grill for parties...saw-horses with a board covered with a big tablecloth...easy on the chef for prep and buffet style for grazing guests to take to a table...and keeps the pups out of it. : )

I like the idea of pre-grilling the pizza dough first, and then heating it up later with toppings. I can undercook it a bit, but if I do this, I think I will make a slightly thicker crust.

Should I put the pizza screen directly on the grill, or would it be better to use the stone? I am beginning to think that I do not want to use the stone if I do not have to. Maybe I will try one without the stone as an experiment. Maybe I should make extra dough!

Lars

Best advice I got to keep a pizza from turning soggy was to place the cheese over the dough first, then the sauce. Works like a charm! I put a little sprinkle of cheese on the top for looks but I can really get a nice, crispy bottom crust this way.

Thanks for that reminder - I normally do put cheese on the dough first. At this point I am considering pre-baking them in the oven with a layer of cheese, then grill them with the other toppins. One of my main concerns is the cheese burning. Some Mozzarellas are bad for that, but if it is under the other ingredients, that may be less of an issue. I also generally mix in some Asiago and Provolone.

Any recommendations for the best Mozzarella that will not burn? I think I will look for full fat, but should it be low moisture or full moisture?

Lars

Here is a link that might be useful: Mozzarella discussion

This post was edited by publickman on Thu, Jun 26, 14 at 15:13

Our Italian market has a firm cured mozzarella...i forget the name of it. And i've learned hints when i make my own to get a less wet product. But some firmer cheese first will give that barrier...but grilling does get tricky and recommended to grill, flip, then top it. (heat is mostly on the bottom side...not even or top heat without a broiler...)

Pretty hard to screw it up with quality ingredients and a mild grill char. We find that if enough dough is prepped, experiments go on throughout the party and much more fun to get all involved in thick and thin and have fun in the process.
Screw-ups are kinda fun.
I like gorgonzola, caramelized onion, artichoke hearts, olives, and topped with baby arugula...
Spicy salsa heavy with cilantro, prosciutto, and smoked mozzarella...

definitely blind bake all the dough ahead of time, and then assemble/top the room temp crusts just before you slide them into the Egg. If the "oven" (Egg) is hot enough, the crust will not cook additionally/overcook before the cheese is bubbly & browned and the toppings are heated through.
Have fun!

I've done a pizza party on the BBQ for 20 and it takes a bit of prep.

Definitely parbake the dough before hand. and have all the toppings ready to go . Not sure what you want to serve but I made the pizzas personal size and then let everyone top their own...took a while but it was fun.

I had a huge selection of toppings, feta, tomatoes, anchovies, moz, basil, ham, pepperoni, mushrooms, olives, peppers both sweet and hot.

Toppings like bell peppers,mushrooms, etc should be sauteed before hand as they will never really cook before the cheese melts.

Grilling pizza is a ton of fun especially when its a group cook

Sounds like a fun and delicious party.

Interesting that I actually will be in LA this Saturday, and I will be meeting my friend who also works for Sony in Culver City. But we will be meeting at the airport for a couple of hours. Then I will be on my way to Canada.

dcarch

Dcarch - I'm 10 minutes from the airport in Westchester, and so you could drop by, if you like. Send me an email if you have time.

I will definitely parbake the dough before. I have other screens that are smaller and may use those as well. I was planning to saute some toppings ahead of time also, but I do have a lot of toppings that will not need cooking, such as artichoke hearts, pepperoni, olives, etc. I have a good amount of feta, but I should get some tomatoes and some fresh basil.

I'm beginning to think it will be more fun to have everythign prepared ahead of time and let people participate with adding the toppings. I actually like putting people to work!

Maartje is bringing some sort of odd fish that Jimmy caught off Catalina. I think they said they were clownfish.

Lars

Wow! Everybody and his brother is having a party on Saturday! Do you have enough parking? Do you know some responsible young adults who will shag cars for you, or do the human spot filler? I hope you're lucky and the neighbors aren't having parties too. Or maybe you're lucky and have permits?

Definitely precook the meats so you have a lot less to worry about with getting them fully cooked. It's also good to saute the harder vegetables ahead.

I just had a smaller pizza party, and it was going to be a build your own kind of situation, but I think there were too many toppings and not enough elbow room, and I ended up making them according to people's druthers. If you're going to have them help, try to have a whole clear table for them, and another table for the ingredients, where they can just pick up the bowls and put them back.

I also learned that there are drawbacks to letting the guests choose whether to put ingredients on the pizzas or in their salads. I did that because some of my guests were picky about salad, but I think a tossed green salad with a light vinaigrette and not too many other ingredients would be better. They can still use toppings on their salads if they think of it, but the base is complete.

Putting drinks in the cooler(s) sounds like a good idea, not only for the space in the fridge, but also so you can put your drinks station where you want it, rather than where you want to be working.

Don't forget to have a great time!

I live pretty much across the street from the Centinela Adobe, which is a museum that is open only on Sunday, and so there are always lots of empty parking spots in front of it. On Sunday, they open their parking lot. My street is never crowded for parking, has almost no traffic, and most people park in their driveways, leaving the street open for others to park. The houses are spaced pretty far apart (for Los Angeles), and garages separate all the houses, so that one house is never next to another house. People regularly jog in the middle of the street, even though we have nice sidewalks on both sides of the street.

The neighbors had a party last week-end, and the following week-end is 4th of July, and so I think this is a good week-end.

The party will take place pretty much all in the back yard, and we will have extra tables set up under a canopy for the pizza ingredients. We have already cooked the meats, but I need to cut them up.

I had forgotten about a salad - perhaps I will make a Caesar salad. I was thinking about making a potato salad, but I don't think that goes with pizza. This isn't meant to be a dinner or lunch party. I'm going to have assorted raw vegetables with the dips, which I think will sub for a salad.

Here's an old picture (2011) of the front yard, to show how open the street it. The Centinela Adobe is in the upper left of the photo.

Lars

Thanks for the invite, Lars. Probably not going to work out time wise. I do want to see the wonderful work you have done, your fountain and pergola.

If you are near the the Centinela Adobe, I have friends I visit some times who are in walking distance from you.

dcarch

Lars, I won't be in LA, of course, but it sounds like a great idea for a party, and know it will be delicious.

dcarch, if you can make it, you'd enjoy Lars' company, and Kevin too. They are both smart, articulate and friendly, as well as creative, and Lars is a pretty darned good cook too!

Annie

Lars, I would love to go to your party if only to enjoy your beautiful gardens and plants. I have watched them develop and that has been a treat. You and Kevin have made a lovely art filled home and it deserves a five year birthday party. Whatever food you serve will be a delight. Enjoy your party and your new kitchen. Take it easy and make it easy so your guests can enjoy your personality. I will be in Chicagoland, home, but thanks.

Pretty!!

And lucky you to have all that parking!

Never mind about me and my salad. Caesar would be great (especially the ersatz kind with pre-made/bottled dressing rather than filleting anchovies and cracking eggs while people watch while you're tending the grill), but crudites will be fine. In my mind, entertaining is about the vegetables, and I serve vegetables with my vegetables. :) And mains and starches too! No one goes hungry, but I bet lots of people think eating pizza without salad is normal. :) Sometimes I put my salad on top of my pizza, but there have to be leafy greens. :) I sometimes forget that I'm odd that way...

I'll wave from Ventura County. :) Congrats on your annihouseiversary.

Beautiful garden!
Waving from France! Have a lovely party.

Weather should be nice - upper 70s, and so it won't be hot.

I am going to have to take the advice to take it easy, but I have a lot left to do today. I'm leaving work at 2 PM to get a head start. I've made the pizza dough, but I probably won't bake it until tomorrow morning, so that I won't have to store it. I made enough dough for four 16" diameter pizzas, but I'm also going to bake another loaf of bread, to make toast for cheese and whatever. I think I may cook the pizza toppings tonight so that I won't have to do that tomorrow, and they will be easy to store.

I do make a Caesar salad dressing that simplifies making the Caesar salad, but it does have anchovies, and I make it in the blender. I put a lot of Parmesan cheese in it, just because I like it that way.

Here's a photo of the apple tree in the back yard, taken last March when the apple tree was pretty bare. It was slow to put out new leaves, but it is making nice shade for my shade loving plants.

Lars

Wait, that's an apple tree? Looks like a sculpture to me. That's what I mean--wonderful gardens. Have fun.

I've been offline all week and am just reading this now. I'm sorry, but I have plans and appointments already scheduled for the day. Have a great party, your garden is evolving beautifully!