How To Throw The Ultimate Pizza Party

After you've ordered all your tools, let's get to the fun part shall we? 

Setting the table:

Put your red & white table cloth down on the table first & then layer the brown paper over top to cover the entire middle diameter of the table. Add all your favourite toppings ontop of the brown paper, I'll list ones that I used below for inspiration but feel free to get creative! Make sure you there are tongs or utensils for guests to grab the ingrients with to avoid hands unless you're comfortable with that. 

My Favourite toppings:

I highly recommend prepping, cutting and organizing your toppings 1-3 days in advance so you don't have to worry about it the day of your party. Then all you have to do is grab the toppings out of the fridge and spread it all over the brown paper! It's fun to label the toppings with a sharpie right on the paper for your guests to see. Make sure to let your guests know they can divide their toppings however they want. For example, my guests did half white sauce on one side of their pizza and half red sauce on the other and chose different toppings for each side. Aside from the sauces, all the other ingredients can be spread directly onto the brown paper in the center of your table.

Sauces (keep these in bowls with spoons when putting them on the table):

Red tomato sauce

White alfredo sauce

Cheeses:

Pizza mozzerella

Goat cheese

Feta

Brie

Blue

Meats:

Pepperoni

Ham

Bacon

Lobser (if you're feelin' fancy)

Shrimp

Curried chicken (this was SO good)

Ground beef (for cheeseburger pizza)

Veggies:

Mushrooms

Peppers

Tomato

Spinach

Onions

Olives

Pickles

Drizzles (we added these after pizza was cooked right before eating):

Big mac sauce

Balsamic glaze

Spicy mayo

Honey

Maple syrup

Garnishes (we added these after pizza was cooked right before eating):

Arugula lettuce

Herbs

Red pepper flakes

Parmesean cheese

Walnuts

Pistachios

My favourite ever homemade pizza dough recipe:

I recommend making this at least the day before your party, store it in your fridge. Pizza dough needs sufficient time to rise. You can make it 2-3 days in advance and even further if you decide to freeze it. Let the dough come to room temperature prior to baking it. 

Honestly, if your short on time or patience feel free to buy pre-made dough at the grocery store. Ain't no shame in that! Pizza dough is only a few basic ingredients, but it's the steps matter most when making it. 

Makes 3-4 pizza crusts 11 inches depending on how thick you like your crust. Duplicate recipe if necessary.

2 Cups warm water (should definitely be warm to the touch)

2 TBS sugar 

1.5 TBS active dry yeast

2 TBS extra virgin olive oil

5 Cups bread flour 

1.5 TSP salt 

1.5 TSP rosemary (optional or replace with your favourite dried herbs)

1.5 TSP thyme (optional or replace with your favourite dried herbs)

Instructions: 

In a bowl add the warm water and stir in the sugar until mostly dissolved. Sprinkle the yeast ontop of water and set aside for 10 minutes for the yeast to bloom. It should look bubbly/foamy on top after 10 minutes. If not, the water likely wasn't warm enough or the yeast might be expired. 

In the bowl of your stand mixer, add the remainin ingredients and whisk together until combined. Attach your dough hook and pour in the yeast + water mixture. Start mixing on low speed for 1-2 minutes and stop to scrap sides. Once mixture is fully combined, mix on medium speed with dough hook for 6-8 minutes. Dough should be smooth & have an elastic type texture to it. 

In a clean medium sized bowl, spray or coat entire bowl lightly with olive oil and place dough in bowl. Cover bowl with a lid or if your bowl doesn't have a lid, cover tightly with saran wrap and place a tea towel over top. Make sure there is enough excess room in your bowl for your pizza dough to rise. Place in fridge for 1-3 days. When ready to use, take out of the fridge and punch the dough down so that it can rise again at room temperature. Do this the morning you're planning on using it so it can come to room temperature. 

Cooking the dough: 

Preheat oven to 350 degrees. Lightly spray your pizza pans with olive oil, divide dough into 3-4 small balls and stretch them out on your pizza pans using your hands. How many servings depends on how thick you like your crust. We are going to pre-bake the dough prior to putting the toppings on. You can do this before your guests arrive and have the pre-cooked dough already cooled and on the table for when they arrive. 

Place dough in the oven for approx 7-9 minutes until it feels cooked but not browned. We'll be baking it longer once the toppings go on, but pre-baking it ensures the crust is the perfect texture and not soggy or underbaked. 

Let the dough cool, keep it on the pans and place them at each persons table setting around your table. Guests will be able to add their toppings and then you'll place back into the oven for 10-15 minutes until fully cooked and the edges of the crust are lightly browned. 

Best ever GLUTEN FREE pizza dough recipe:

Makes 2 pizza crusts 11 inches.

Ok, so I'm gluten free. Have been for like 10 years now & I've tried a lot of gluten free dough in my time. This one is by far my absolute favourite! This is a softer NY style pizza crust which is much different than the crunchy ones I've tried in the past. I'm obsessed. So, if you have a gluten free guest give this recipe a try: 

8 grams active dry yeast

2 TBS sugar

9 ounces warm water (should definitely be warm to the touch)

2 cups gluten free flour ( I prefer Bob's Red Mill brand)

1 TSP xanthan gum 

1/4 cup tapioca flour

1 TSP salt

2 TBS extra virgin olive oil

1.5 TSP rosemary (optional or replace with your favourite dried herbs)

1.5 TSP thyme (optional or replace with your favourite dried herbs)

In a bowl add the warm water and stir in the sugar until mostly dissolved.  Sprinkle the yeast ontop of water and set aside for 10 minutes for the yeast to bloom. It should look bubbly/foamy on top after 10 minutes. If not, the water likely wasn't warm enough or the yeast might be expired. 

In the bowl of your stand mixer, add the remainin ingredients and whisk together until combined. Attach your dough hook and pour in the yeast + water mixture. Start mixing on low speed for 1-2 minutes and stop to scrap sides. Once mixture is fully combined, mix on medium speed with dough hook for 6-8 minutes. Dough will have a sticky & wet texture to it. 

In a clean medium sized bowl, spray or coat entire bowl lightly with olive oil and place dough in bowl. Cover bowl with a lid or if your bowl doesn't have a lid, cover tightly with saran wrap and place a tea towel over top. Make sure there is enough excess room in your bowl for your pizza dough to rise. Place in fridge for 1-3 days. When ready to use, take out of the fridge and punch the dough down so that it can rise again at room temperature. Do this the morning you're planning on using it so it can come to room temperature. 

Cooking the dough:

If you want this dough to be more soft then you do not need to pre bake it and you can add toppings onto the raw dough and cook the whole thing. I've tried it both ways, I prefer not to pre bake, but if you do pre bake it, it'll be a bit crispier. Whatever you prefer! 

If you're not pre baking it, once the toppings are added then you can bake for approx 20 minutes.

If you do want it crispier, then pre bake it! Preheat oven to 350 degrees. Lightly spray your pizza pans with olive oil, divide dough into 2 small balls and stretch them out on your pizza pans using your hands. Since this dough is sticky, I use gloves but if you spray your hands with olive oil that will work too. Place dough in the oven for approx 7-9 minutes until it feels cooked but not browned. 

Let the dough cool, keep it on the pans and place them at each persons table setting around your table. Guests will be able to add their toppings and then you'll place back into the oven for 10-15 minutes until fully cooked and the edges of the crust are lightly browned. 

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Pro pizza party tips for a perfect time:

Salad or garlic bread pairs well and is a nice touch.

Serve with Italian wines/beers for a little extra.

Add some Italian music in the background.

Let the pizzas cool for 5 minutes once out of the oven & cut on the cutting board before plating & serving them.

Tell your guests to add something ontop to differentiate between the pizzas so they don't get mixed up.

The take out pizza boxes are a great touch so guests can take their leftovers home with them.

Take lots of pics and videos (share them with me, I'd love to see)!

Feel free to reach out with any questions or comments you have!