Pizza parties have been an essential celebration throughout most of our lives. Whether reminiscing about the childhood pizza parties at school or birthday celebrations, or planning to entertain friends in our adult lives, pizza parties are a timeless favorite. My favorite thing about this type of celebration is that it requires minimal preparation ahead of time, offers endless variations of pizza and side dishes, and is the perfect way to enjoy a meal with large groups of friends. If you’re looking for inspiration to host the best pizza party at home, then you’re in the right place. With this seamless and flexible guide, you’ll be equipped with everything you need to know for a stress-free party. Whether you opt for pizza made with store-bought dough in your home oven or take things up a notch with a fire oven pizza, wine, and fresh sides, the priority should always be delicious food shared with those you call family!
Plan Your Menu
Planning a pizza party can be a spontaneous day-of decision or a well-planned week-long affair. Your menu will guide you throughout the entire process, from grocery lists to prep work that can be done ahead of time.
Pizza parties are versatile; you can keep things intimate with 2-4 people or go all out for a group of 8+.
When hosting, I usually take one of two routes: laying out various toppings for a DIY pizza bar or planning and preparing all the pizzas myself. Both options are fun, but your choice depends on how hands-on you want your guests to be. For a DIY pizza bar, set out your ingredients in small bowls, and let guests top their pizzas. Provide each guest with a half baking sheet, a ball of dough, a cup of semolina or cornmeal, and instructions on stretching their pizza using the semolina or cornmeal on the sheet tray. Remember, less is more when it comes to toppings to avoid undercooked, soggy pizzas.
Pizza Serving Size
Plan for one large pizza to serve 2 people. For example, if you’re hosting 8 people, I recommend making four large pizzas.
Essential Equipment
My top three favorite ways to prepare pizza are using your home oven at its highest temperature with a preheated pizza stone, a portable propane-powered pizza oven like the Gozney Oven, or cooking your pizza directly on a gas, electric, or charcoal grill. These methods ensure a crispy crust, golden cheese, sizzling sauce, and lightly charred toppings. Additional essentials include sheet trays, small bowls for toppings, and utensils like spoons and tongs.
Looking for inspiration? Here are my favorite pizza toppings and combos:
Topping Inspiration
Sauces and Spice: Pesto, tomato sauce, barbecue sauce, Alfredo sauce, Calabrian chilies, buffalo sauce, fig jam, chimichurri.
Cheeses: Shredded or sliced mozzarella, crumbled goat cheese or feta, sliced brie, shredded sharp cheddar, ricotta.
Vegetables: Thinly sliced red onions, halved cherry tomatoes, olives, chopped broccoli, fresh corn kernels, various sliced mushrooms, chickpeas, fresh herbs, roasted garlic.
Proteins: Pepperoni, crumbled Italian or chorizo sausage, chopped chicken, seafood, prosciutto, tempeh.
Favorite Pizza Combos
Buffalo Chicken: Buffalo sauce, goat cheese, red onions, cilantro, chopped cooked chicken.
Charcuterie Pizza: Pesto and fig jam, sliced brie, halved cherry tomatoes, fresh parsley, prosciutto.
Spicy Classic: Tomato sauce, Calabrian chilies, sliced mozzarella, pepperoni, fresh basil.
Seafood Lover: Alfredo sauce, chimichurri, uncooked chopped shrimp or lump crab meat, cherry tomatoes, red onions, fresh rosemary, parsley, lemon zest.
Let’s Be Cheesy: Pesto, ricotta, fresh mozzarella, roasted garlic, coarsely cracked black pepper.
The Dough
This is the cornerstone of any pizza party. Don’t let it stress you out. For amateur home cooks, I strongly recommend using quality store-bought pizza dough, available at most grocery stores, or purchasing frozen dough balls from your local pizza shop. Follow the package instructions for proper rising times and cooking. For those adventurous enough to try homemade pizza dough, my one-bowl pizza dough recipe is simple and straightforward – recipe below! The key is not to over hydrate or over knead the dough, ensuring a light and chewy result.
Should I Make Side Dishes?
The star of the show should be your pizza, so keep the sides simple. Store-bought salad mixes, bruschetta, or a crudités platter with sliced cucumbers, carrots, bell peppers, cauliflower, and/or endive served with dips like tzatziki, ranch dressing, or hummus are great options. Don’t hesitate to delegate side dish preparation to your guests.
What About The Drinks?
Whether you opt for non-alcoholic beverages or plan to serve alcohol, prepare your beverage menu ahead of time. Quality store-bought lemonade or punch works well. Offer a few spirits like rum or tequila for guests to spike their drinks, or batch craft cocktails like rum daiquiris, tequila margaritas, or whiskey sours ahead of time. A DIY garnish bar with fresh citrus slices, dried citrus, fresh herbs, maraschino cherries, and pineapple leaves adds a special touch.
Top Five Tips for a Seamless Experience:
1. Prep beforehand. Make sauces, cook proteins, shred cheeses, prepare dough, set out equipment, prepare sides, and batch cocktails ahead of time.
2. Ask for help and delegate tasks to guests.
3. Keep things simple and fun. Don’t be afraid to use store-bought dough and avoid overloading pizzas with too many toppings.
With this guide, you’ll be ready to host a memorable and stress-free pizza party that everyone will enjoy!
RECIPE:
Will Coleman's Pizza Dough Recipe
Makes (2) 10-inch pizzas.
INGREDIENTS
¾ cup lukewarm water (not hot)
1 teaspoon active-dry yeast
2 cups all-purpose flour, plus more if needed
1 ½ teaspoon salt teaspoons
INSTRUCTIONS
Dissolve the yeast: In a stand mixer bowl or medium bowl, dissolve the yeast in the water. Let it stand for about 5 minutes.
- Mix the dough: Add the flour and salt to the yeast mixture. Stir with a stiff spatula until a shaggy dough forms.
Knead the dough: Knead the dough using the dough hook on medium speed (or by hand on the counter) until it forms a smooth, slightly tacky ball, 5 to 8 minutes. If the dough is too sticky, add flour a tablespoon at a time until workable.
Prepare the pizza: Divide the dough in half. Pat or roll one piece into a 10-inch round. Transfer to a floured baking peel, the back of a sheet pan, or parchment paper. Top with 1/4 cup of sauce, cheese, and other toppings.
Bake the pizza: Preheat the conventional or pizza oven to 500°-600F with a baking stone or sheet inside, if using conventional. Slide the pizza onto the stone or sheet. Bake until the cheese melts, the crust is golden, and there are some charred bits, 5 to 10 minutes. Baking time will vary based on oven heat and dough thickness and baking equipment.
