I have been hosting pizza nights for family & friends respectively for a few months now – recently came up on 15 8×10 lloyds pans and would like to try a pop up (small thing on insta story as I don’t have the interest or time to establish a legit business)
Any tips as far as prep/logistics/things to keep in mind? I can do 2-3 at a time, and can do dough batches of 5000g at a time in my ooni halo
by Fear_OW
7 Comments
Prep everything the day before. Sauce, shred cheese, slice pepp, make boxes, etc. Because even if your first pickup is 1pm and you think, “ok I can wake up at 8 and bang out the rest of my prep”, inevitably you don’t have enough time. It’s one thing to bake for friends and family on your own leisurely having a beer time. It’s another when you’ve got people showing up for those timeslots.
I’ve never done Detroit’s for my pop ups but it seems like you could par bake the shells well ahead of time to get a jump on the day.
Not sure what you’re baking in by your post but if it’s a gas outdoor oven, make sure your propane is good and you’ve got a backup. Running out or a stuck valve sucks.
Pizza looks great
Please pop up at a random bar so drunk ppl can give u money for these amazing looking pies
Pizzas look amazing!
One small thing, figure out the visually pleasing pattern for your ricotta/straciatella (not sure which one it is on yours :D). Not only does it look nicer but you can also pipe without thinking. Maybe put one larger blob per slice.
– Use gloves
– Use a face mask
– Hygiene, and cleanliness
Can you post your recipe? These look great!
I ran a Detroit style pizza popup and then restaurant for years. If you can parbake your dough (we called them blanks) a day before then it will save so much hassle. Improved consistency and doesn’t affect the quality of the pizzas either.
As another comment said do as much prep as possible the day before as well.