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Stevethecoffee
I do find the gas oven is great for getting going quick.
Seems we're having a Halloween party with green pizzas!
Firstly, anyone done a few pizzas in advance and kept warm/reheated in the (normal) oven? Any tips? Thinking that being able to bring out 3 or 4 pizzas to start off will give a bit of breathing room to then do pizzas from scratch. Everyone will have had a slice or two straight off rather than having to wait.
And, food colouring (or some other method) in dough to make green pizza base. Is this a terrible idea (I'm fine if it is). Is it going to screw up proving or something?