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Multi-Meetup Pizza Party!

  • Nov 1, 2013 · 7:00 PM

We are joining with North Dallas Dines In to host a pizza and wine party in Coppell! I had planned on having another restaurant meetup to get to know some of you first but Keith, the NDDI organizer, offered to host an event with us, at his house, and it seemed like a good way to do finally some cooking!

I will bring the trailer-oven over and fire it up. We’ll have enough dough for about 30 pizzas. We like you to bring toppings, paper ware, plastic ware, a salad, or some such plus a beverage of your choice. We might need some additional dough if you really want to test yours out.
So we’ll plan on hanging around the backyard, sipping on wine, throwing pies together, watching them cook, noshing on a few, chatting and laughing. If that sounds good please come join us. We are very excited to meet and cook with everyone!
Here are some details to keep in mind and I apologize for its length (Doing some thought organization on the fly.) :
- This will be charging for this event - $3/pp to cover the pizza dough plus oven and dining supplies.
- The pizza oven is hot, around 800 degrees, so these Neapolitan-style pies cook very quickly. We'll want to keep the toppings light.
- Toppings will be tricky to plan and organize as everyone likes something different, and everyone will bring different quality items, so plan on being patient. Also, please bring it in a cooler, with ice, in case we don't have cooler room to keep it at a safe temp until serving time.
- Toppings - whatever you wish but bring enough for at LEAST 2 14" pies. That's about a handful or two per pie. If people really like it we’ll need more. Like with items such as pepperoni. Keep the pieces thin or small because they’ll only be in the oven for 2 minutes or less. Think "less is more"
Suggestions:
Meats – Italian sausage, pepperoni, prosciutto, shrimp( pre-cooked)
Veg – mushrooms raw, onion (raw, caramelized), peppers (raw, roasted), olives (pitted of course), fresh basil & rosemary, potato, zucchini, jalapeno, garlic (raw or roasted cloves), Brussel sprouts.
Cheese – see below plus ricotta
- Sauce - For consistency it might be best to use one red sauce. If you have a good, vegetarian, pizza/marinara sauce let us know. Otherwise we will provide an [untested] creation of our own. I say vegetarian so that everyone can enjoy. If you'd like to bring a different sauce post it in the comments - white, pesto, garlic oil, etc.
- Cheese - please bring QUALITY cheese, either thinly sliced (provolone, fresh mozz), or shredded (mozz, asiago, parm-romano-grana padano, etc). Any other suggestions? Pizza doesn't need tricked up too much. By “quality” I mean not pasteurized processed and let’s step it up from Food Club.
- In addition to toppings, we’d love for a couple of you could bring a big, simple salad for the group. If you don’t want to be troubled, we can make a vinaigrette for them all. (Still haven’t found a bottled dressing I enjoy.)
- Please plan on helping with the cooking, prep, setup or teardown. It takes everyone pitching in to make it a success.
- This will be an outdoor even so we will reschedule if there is rain.
Really looking forward to seeing everyone and playing with the oven!

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  • Debra M P.

    I cannot wait to meet everyone ... the pictures from the Pizza Party look great ..... since I am new ... I cannot wait to attend the next one!! Spring is coming ....

    February 7, 2015

  • Linda

    Friendly folks and a FANTASTIC pizza party!
    Thanks to Antoine & Brandi and Keith & Susan for hosting such a remarkable evening of food, fun and fellowship.
    An event we will remember for many years to come!

    1 · November 4, 2013

  • A former member
    A former member

    a great group of people

    November 4, 2013

  • JulieAnne

    Excellent

    November 4, 2013

  • Keith B

    Great turnout, food and conversations on Friday! Thanks to all for your help cooking and esp to Antoine and Brandi for the dough, sauce, and of course bringing the oven. Really fun!

    1 · November 4, 2013

  • Antoine C.

    Wanted to thank everyone for coming to the event, it was a fantastic event and a true pleasure meeting all of you.
    Of course a huge thank you to Keith and his wife for hosting the event.
    Looking forward to next one :-)
    P.S. any suggestions are welcomed.

    1 · November 3, 2013

  • Lew R.

    Antoine / Keith (and your +1 ones), THANK YOU for such a pleasant evening. The food and company could not have been better. I hope you all got to enjoy yourselves as much as I did.

    November 2, 2013

  • A former member
    A former member

    Keith, would a dump cake cooked outside in a Dutch oven sound like it would go good with the pizza?

    October 30, 2013

    • A former member
      A former member

      Cool. I am going to try one I've never made before, apple pumpkin dump cake.

      October 31, 2013

    • A former member
      A former member

      It was good

      November 1, 2013

  • A former member
    A former member

    I was a plus one tonight. I want to thank you all for a great night.

    November 1, 2013

  • Lu

    Fabulous!

    1 · November 1, 2013

  • A former member
    A former member

    Thank you Keith and Susan for hosting this fun event.

    November 1, 2013

  • A former member
    A former member

    Really heavy traffic we estimate that will we be there at about 730

    November 1, 2013

  • Lu

    I will bring olive toppings, plastic silverware, bag of mozzarella cheese.

    November 1, 2013

  • Cynthina

    I will bring a salad. Looking forward to tonight and meeting everyone! Have a great Friday!

    1 · November 1, 2013

  • Lew R.

    Has the address been sent out yet ?

    1 · October 31, 2013

    • Antoine C.

      Just emailed everyone. If anyone didn't receive it, send me a message.

      October 31, 2013

  • A former member
    A former member

    we'll bring mushrooms, pickled banana peppers, and mushrooms

    October 29, 2013

    • A former member
      A former member

      Well we were planning raw, havent decided if we want to cook it or not

      October 30, 2013

    • Keith B

      Either way. I sure it will all be delicious!

      October 31, 2013

  • A former member
    A former member

    have to change my RSVP... Had a death in the family.

    October 31, 2013

    • Keith B

      Oh Adam, I'm sorry to hear that. I hope you are doing OK. Was looking forward to seeing you. Be well.

      October 31, 2013

  • Cynthina

    I do not know the location as of yet. Please advise. Thank you and Happy Halloween to all!

    October 31, 2013

    • Keith B

      We've been awaiting your confirmation and what do you think you will bring? We are still needing a salad & dessert.

      October 31, 2013

  • Linda

    Confirming RSVP for: Linda C.+1 guest. We are bringing: Pizza dough for two pizzas. Sauces: a red and a white, creamy garlic. Cooked pork. Mixture of fresh veggies for a gourmet veggie pizza. Mozzarella cheese for two pizzas. Mixture of sliced red and green peppers.
    My guest wants to know if you will have corn meal? for sprinkling on the bottom of the pizza oven?

    October 30, 2013

    • Antoine C.

      I can bring some corn meal but I think we have the skills to do without ;-)

      1 · October 31, 2013

    • Keith B

      I have parchment as well, which works to roll out and bake in a conventional oven, but not sure about yours. I also bought extra foil for any left over pies to take home.

      October 31, 2013

  • Antoine C.

    Good morning everyone, I will be making the dough tonight for Friday. So far only about half of the people saying they were coming confirmed the RSVP. Please, please let me know so I can make sure I make enough dough as don't want to waist any either.
    Thanks,

    October 30, 2013

    • Keith B

      Just to reiterate you're bringing pizza dough, tomato sauce, mozzarella cheese (shredded and whole), goat cheese, pepperoni and sun-dried tomatoes.

      October 30, 2013

    • Antoine C.

      Yes, correct. The dough, pepperoni, shredded mozzarella and sauce, enough for everyone. The rest enough for 4 pizza.

      October 31, 2013

  • Lew R.

    All these posts are making me very hungry ! Looking forward to meeting everyone.

    October 31, 2013

  • Sonja

    We will be there however I'm SO sorry...no idea what we're bringing yet, crazy week with birthday's etc.

    October 30, 2013

  • Keith B

    I have plenty of parm (guess I should start shredding now), the basil from the garden, and we should have some fresh meatballs.

    We need to hear from the rest of you - Linda, Adam, Elizabeth, Sonja, Cynthia, Jinnhua, and Kathy. Please confirm your attendance.

    Thanks.

    October 30, 2013

  • A former member
    A former member

    We will bring fresh basil, a salad, a dessert, some spirits and expectations of a good time!

    October 29, 2013

    • Keith B

      Hey Elaine, I still have quite a bit of basil in the garden which we can use if you were planning on buying it. Opal basil I think.

      October 30, 2013

  • Julie P.

    We will be there. I think we are bringing linguica. And maybe some arugula.

    October 30, 2013

  • Jason B.

    Sounds like a good time!

    October 28, 2013

    • Jason B.

      Thanks Keith

      October 29, 2013

    • A former member
      A former member

      We will too. Really enjoyed dinning with you guys last time.

      October 29, 2013

  • JulieAnne

    I'll bring sweet peppers, spinach, feta cheese and Chardonnay.

    October 29, 2013

  • Lew R.

    This is to confirm my RSVP, party of one. Antoine sent out an email we should post the topping we plan to bring. I am going to go with smoked turkey breast chuncks. Looking forward to Friday. LEW R

    October 28, 2013

  • Jason B.

    Sounds like a good time!

    October 16, 2013

  • kathy n.

    I'm not a good catch a little nervous about throwing dough up in the air :)

    October 13, 2013

  • Lu

    Keith, thanks. confirming my attendance, Lu.

    October 4, 2013

  • Keith B

    All, location is at my house in Coppell. Address will be sent a day or two prior to the meetup.

    October 4, 2013

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