Feeds 25 Recipe

Make dough

In a very large mixing bowl or commercial mixer, combine warm water (6 cups), sugar (2 tbsp) and yeast (4 tsp). Let sit 5 minutes until foamy. Add olive oil (1 cup), salt (3 tbsp) and about half the flour (5 cups). Mix (or knead in mixer) while adding remaining flour until a soft but slightly tacky dough forms (about 8–10 minutes). Dough should be elastic and smooth.

First rise

Oil a large container, place dough inside, cover tightly and let rise 45–60 minutes at room temperature or until doubled. For best flavor, chill 2–8 hours and use cold dough (bring to room temp 30 minutes before shaping).

Portion and shape

Divide dough into 16 equal portions (~8–9 oz each depending on total yield). Lightly dust work surface with cornmeal/semolina. Flatten each portion and stretch/roll into a 16" thin round. Transfer to pizza peel or sheet sprinkled with cornmeal.

Top and bake

Preheat oven to 500–550°F (260–290°C) with racks/stone in place. Spread 1/2 cup pizza sauce on each 16" crust (adjust to taste), leaving a 1/2" edge. Sprinkle ~2.75 oz (about 1/2 cup) shredded mozzarella per pizza and distribute chosen toppings from the 12 lbs topping pool evenly across pizzas. Bake 8–10 minutes until crust is golden and cheese bubbles. Rotate once for even browning. Remove and let rest 2–3 minutes before slicing.

Prepare pans for 14" pizzas

Preheat oven to 425–450°F (218–232°C). Coat six 14" pizza pans lightly with olive oil (about 1/2 cup total). Stretch or press prepared dough pieces (use 6 reserved dough pieces or shape from bulk dough) into pans, making a slight rim.

Assemble pan pizzas

Spread about 1 cup pizza sauce per 14" pan. Sprinkle ~10–12 oz shredded mozzarella per pan and add chosen toppings from the topping pool. Bake 15–20 minutes until cheese is melted and crust edges are golden. Let rest 5 minutes before cutting.

Make family pasta tray(s)

For baked pasta trays (serves as family pasta option): Preheat oven to 375°F (190°C). Cook dry pasta (5 lbs) in salted boiling water 1–2 minutes less than package directions so it’s al dente. Drain and toss briefly with 2–3 cups marinara to prevent sticking. In a large bowl, combine ricotta (3 lbs), beaten eggs (3), Italian seasoning (3 tbsp), and 1/2 lb grated Parmesan. Mix ricotta mixture with pasta and remaining marinara as desired. Place in greased full-size baking pans, top with remaining mozzarella (approx. 4 lbs) and Parmesan. Bake 25–35 minutes until bubbly and lightly browned. Let rest 10 minutes before serving.

In a very large chilled bowl, combine chopped romaine (4 lbs) and mixed baby greens (2 lbs). Add cherry tomatoes (4 cups), sliced cucumbers (3), thinly sliced red onion (2), shredded carrots (3 cups), sliced black olives (2 cups) and croutons (6 cups). Gently toss to mix. Sprinkle feta or Parmesan (2 cups) over the top or serve on the side. Place three squeeze bottles of dressing (ranch, Italian, balsamic) nearby for guests to serve to taste.

Pour 1 liter each of prepared Ranch, Italian vinaigrette and Balsamic vinaigrette into three clean 1-liter squeeze bottles. Label bottles and shake well before serving. Keep refrigerated until service; bring to service temp about 15 minutes before.

Shape and bake breadsticks

Preheat oven to 425°F (218°C). Divide breadstick dough (4 lbs) into 30 equal pieces (~2 oz each). Roll each into a 7–8" thin stick and place on parchment-lined baking sheets spaced 1" apart. Brush with melted butter (1 cup) mixed with minced garlic (6 tsp), dried parsley (2 tbsp) and salt (1 tbsp). Bake 10–12 minutes until golden and cooked through.

Prepare dipping sauce

Warm marinara sauce (6 cups) gently on the stovetop until simmering, then reduce to low to keep warm for service. Transfer to serving containers.

Chill four 2-liter bottles of assorted soft drinks until cold. Place on ice or in coolers for self-serve. Arrange pizzas, pan pizzas, pasta trays, breadsticks with sauce, and large party salad on serving tables. Provide pizza cutters or pre-slice pizzas into 8–10 slices each (adjust according to appetite). Ensure dressings are accessible and bottles are labeled.