There’s nothing more unnerving to a host than planning a menu for a dinner party. What if some people don’t like what you make? What if YOU don’t like what you make, or it doesn’t turn out well? Well the easiest solution is to have your guests make their own food. Tha way if it comes out gross, they have only themselves to blame!
Not only does this take the pressure off the host, but it is a fun experience! Make the dough and hour or two in advance, lay out a bar of various toppings and sauces and let them have at it. Why pay $25 for a decent delivery pizza when you can make the same thing at home, and everyone gets to have exactly what they want without compromise.
The Crust
Ingredients (~6 individual crusts)
- 4 cups flour total – This is the secret…for and chewier dough, use 1 cup semolina flour and 3 cups all purpose. For a breadier fluffy dough, only use 0.5 cups semolina flour and 3.5 cups all purpose. Play with the ratio for the dough you want. I personally love a chewier crust.
- 2 T. fast rise yeast
- 1.5 cups warm water
- 1 t. sugar
- 1 t. kosher salt
- 2 T. vegetable oil
- 1/4 t. garlic powder
1. Mix water, sugar and yeast in measuring cup until dissolved and set aside for 5-10 minutes.
2. Place remaining dry ingredients into a large mixing bowl.
3. Once yeast mixture begins to look frothy on top, pour into dry mixture. Add vegetable oil and mix with a dough hook. Once mostly mixed, dig in with your hands and knead until well mixed. You may need yo add a little more water or flour depending on the texture. The dough should be elastic enough that it will stretch when held from one end.
4. Form dough into a ball. Pour a little vegetable oil over the ball and coat on all sides.
5. Place plastic wrap loosely over bowl, and set in draft-free location to rise for 1-2 hours. (I used my microwave)
6. Once dough has risen, divide into 6 equal balls and wrap in plastic wrap loosely.
7. Refrigerate until guests arrive so it doesn’t rise too much.
The Process
Set up a topping bar like the one above. Go as crazy as your budget will allow. I would suggest having the ingredients yo make at least two classic pizzas…that way the uncreative people can just follow on of those recipes if they are concerned their experiment won’t turn out well.
Cheese Suggestions
- Mozzarella
- Provelone
- Parmesan
- Romano
- Asiago
- Smoked Gouda
- Monterey Jack
- Pepper Jack
- Feta
- Colby-Jack (especially for breakfast pizza)
- …
Vegetable Suggestions
- Tomato
- Bell pepper
- Banana pepper
- Onion (white or red)
- Black olives
- Kalamata olives
- Pineapple
- Sundried tomatoes
- Artichokes
- Spinach
- Fresh basil
- Mushroom
- Jalapeño
- Roasted garlic
- Crushed red peppers
- …
Protein Suggestions (note you need to make sure all meats are cooked well before putting them on your pizza)
- Sliced chicken
- Sage sausage
- Bacon
- Perperoni
- Hamburger (taco pizza?)
- Canadian bacon
- Anchovies
- Salami
- Egg
- …
Sauce Suggestions
- Pizza sauce (thicken with Parmesan cheese)
- Pesto
- Alfredo
- Sweet and smokey BBQ
- Olive oil and garlic
- Sausage gravy (again…breakfast pizza)
- Siracha
- Enchilada sauce
- …
Cooking directions
1. Preheat oven to 425° F.
2. Line baking sheets with aluminum foil for ease of cleaning. Spray with non-stick cooking spray, and put a light layer of cornmeal on the sheet.
3. Roll or throw dough until desired thickness and put on sheets. You should be able to fit two per sheet.
4. Using a fork, stab dough repeatedly across the surface.
5. Allow your guests to top their pizza the way they want. Best practice it to layer sauce, toppings and cheese last.
6. Bake for 15 minutes or until crust begins to turn golden brown. Broil the pizza for the last 2-3 minutes of cooking to make the cheese bubbly and lightly browned. DO NOT WALK AWAY FROM OVEN ONCE BROILER IS ON. You can EASILY burn the pizza yo a crisp if you’re not attentive with this last step.
7. Cut into 4ths and serve.
8. To help your less creative or adventurous guests, have a few cards at the bar with recipes already tried and true.
Here are a few of our favorites.
The Hoosier Pizza
- Pizza sauce
- Sausage
- Pepperoni
- Mushroom
- Provelone
- Parmesan
The Athens
- Pesto or olive oil sauce
- Kalamata olives
- Sliced grape tomatoes
- Red onion
- Grilled chicken
- Feta
- Parmesian or asiago
The Hawiaan (pictured below)
- BBQ sauce
- Pineapple
- Canadian bacon pieces
- Black olives
- Pepper jack cheese
- Banana peppers
The Diana Ross
- Pizza sauce
- Bell peppers
- White onion
- Black olives
- Sausage
- Pepperoni
- Mozzarella
- Provelone
- Parmesan
- Fresh basil
Rise and Shine
- Sausage gravy (bottom)
- Sage sausage
- Eggs
- Crispy hash browns with onions and peppers
- Crispy bacon
- Sausage gravy again (spooned over ingredients)
- Colby-Jack Cheese
- Chives
El Pizza Bueno
- Refried beans
- Seasoned ground beef or fajita chicken
- Tomatoes
- Onion
- Taco or Colby-Jack cheese
- Cholula or taco sauce
- Cilantro
- Crushed tortilla chips
The Popeye (roll dough out and put toppings on half. Flip other half over and roll the edges to make it a stuffed pizza. Cut three small slits in the top to vent while cooking)
- Velveta
- Mozzarella
- Spinach
- Italian seasoning
- Pizza sauce on the side for dipping
The Older Brother (aka The Fredo)
- Alfredo sauce
- Sundried tomatoes
- Spinach
- Chicken
- Gouda and mozzerella
- Fresh basil
The Apple of My Eye (leave garlic powder out of the dough for this one)
- Thinly sliced gala apples (coat in fresh lemon juice)
- Cinnamon
- Brown sugar
- White sugar
- Drizzled cream cheese frosting (stick softened butter, block of cream cheese, 1 t. vanilla, 1/8 t. salt, and confectioners sugar until the desired sweetness and texture)
– The Phoody
Phooding 