Lots of Pizza

[dancook]

On Saturday I've having 30 or so people over for a party from 2PM until late.

I want to let everyone create their own pizzas.

I have two pizza stones, I plan to prep the pizza on a piece of grease proof paper and cook them on the stones. Easy to transfer in and out.

I'm looking for advice on how best to manage the dough, I'm going to want to make at least 20 pizzas throughout the day.

Any recommended recipes/methods to make batching this easier?
Should I roll them out onto grease proof paper the night before, cover a batch in cling film and store in fridge?

Thanks

[Blondie1984]

I would make and shape all the bases the day before and keep them somewhere cool - not necessarily the fridge

[IHaveBrilloHair]

Definitely make and shape the bases.
won't this be a huge pita though, how will you spend time with your guests?

[dancook]

I did a test run tonight, it was yummy apart from being stuck to grease proof paper. Also it can get a bit dangerous trying to get it in and out, ok when sober - ordered a pizza peel to make the operation smoother.

It will be a long day, it won't take much of my time to prep pizzas and leave them in the oven for 10 minutes. I'm sure I'll be kept company by a guest and give me some one-on-one time to talk.

[Blondie1984]

If you sprinkle some semolina on the greaseproof before putting you dough on it then it should help prevent sticking