Pizza night is one of the easiest ways to feed a crowd, because the cooking becomes part of the evening. Guests gather at the oven, choose their toppings and eat as each pizza comes out. All it takes is a little planning.
Your pizza night timeline
| When | What to do |
|---|---|
| The day before | Make the dough and put it in the fridge. Buy your toppings and check that you have enough dry wood. |
| Morning | Chop and grate the toppings, make the sauce, and clean any old ash out of the oven. |
| 2 hours before | Light a small fire and build it up gradually. Take the dough out of the fridge. |
| 30 minutes before | Set out the topping station, peel, flour and gloves. |
| Guests arrive | Check that the dome has turned white and the thermometer reads 350–400 °C. |
| Pizza time | Cook one pizza at a time, and keep a small, steady flame going. |
How much dough to make
Plan on about one pizza per adult, with a couple of extra dough balls in case guests are hungry or a pizza goes wrong. Our easy overnight dough recipe makes 6, and it's simple to double. Any spare dough can go in the freezer.
Set up a topping station
Put everything on a table near the oven, but well clear of the heat, and let guests build their own pizzas. Here are some ideas:
- Bases: crushed tomato sauce, or olive oil and garlic for a white pizza.
- Cheese: mozzarella, feta and a little parmesan.
- Meat: salami, bacon, pepperoni, or biltong added after baking.
- Vegetables: mushrooms, peppers, red onion, olives and roasted butternut.
- To finish: fresh basil, rocket, avocado or a drizzle of olive oil.
Offer vegetarian options, and label anything that guests with allergies should know about.
Cooking for a crowd
- Keep toppings light. Overloaded pizzas stick to the peel and cook unevenly.
- Stay at the oven. A pizza takes only a couple of minutes, and it needs turning as it cooks.
- Feed the fire little and often. Add one small piece of wood at a time to keep the heat steady.
- Serve in batches. Slice each pizza and share it round while the next one bakes.
- Have one person at the oven. It's safer and much easier than having everyone try.
Keep everyone safe
The oven, flue and door get very hot. Keep children and pets away, and never leave a burning fire unattended. Keep a suitable fire extinguisher nearby, use heat-resistant gloves, and keep drinks, cardboard boxes and anything else flammable away from the oven. Don't light the oven in dangerous wind.
After the pizzas
Don't waste the heat. An insulated oven holds its temperature for hours, so you can bake bread, roast meat and vegetables, or slow-cook a dish as it cools. When you're finished, let it cool naturally. Never use water, and remember that ash and coals can stay hot for many hours.
Questions, answered
How many pizzas should I make per person?
Plan on about one pizza per adult, plus a couple of extra dough balls.
How early should I light the pizza oven?
About 1.5 to 2 hours before you want to cook. Start small and build the fire up gradually.
Can I make the dough in advance?
Yes. Make it the day before and keep it in the fridge, then take it out about 2 hours before cooking.
What can I cook after the pizzas?
As the oven cools, you can bake bread, roast meat and vegetables, or slow-cook a dish.