My friend is throwing a birthday party where we will be making pizzas in his wood-burning pizza oven. He has invited about 30 people.
In the past when we've had parties like this, the rate-limiting step is usually rolling out the pizza dough. Usually one person gets stuck rolling out all of the dough or else the pizza making slows to a crawl.
We were brain storming ways to make this more efficient, specifically either par-baking the dough or rolling out the dough before the party & refrigerating it. With par-baking we're concerned about burning and with pre-rolling it seems like it would be tough to keep the dough from shrinking/sticking to itself.
We typically buy dough in bulk from a local pizza place.
Does anyone have any tips?