Maccabee "Macca Pi"zza Bar
In the story of Chanukah, it was the Maccabim who fought and vanquished the mighty Greek army.
While we're well aware that the majority of our readership will not be calling down a professional pizza chef to their Chanukah parties, we wanted to hear from the guru Alex Medjuck of Pizza Biza.
Pizza Biza brings chefs, ovens, ingredients and supplies to your party and makes fresh pizza while you wait. Medjuck brings pizza from standard to gourmet with a toppings bar to please all tastes. And each time he does an event, he tries something new. That might be pineapple with jalapenos, or a new trendy pizza item—lemon slices. Dessert pizzas are catching on: they’re like s’mores with marshmallows, cookies and cream on pizza crust.
He has also discovered that many people like well-done, almost burnt crusts. No problem for him—his ovens go up to 950 degrees. He can cater to regional differences in tastes. He has found that in Deal, the Sephardim like spicy—lots of jalapenos. In contrast, Brooklyn chasidim don’t like spicy, but love onions.
Alex was more than happy to share tips and ideas to help you create a Pizza Bar on any level.
You will need:
Source of heat
Betty Crocker Red Pizza Machine is a great option. (You can always ask some of your guests to bring theirs along…)
High end options would be :
Ooni Koda 12 Gas powered Pizza oven (outdoor use only)
Alex recommends buying pizza dough at your local pizza shop, frozen pizza dough or parbaked pizza available at your supermarket.
Don Peppino is Alexs favorite (mine too!)
A toppings bar with fresh garden vegetables:
onions, tomatoes, mushrooms, jalapeño, pineapple, olives, banana peppers, fresh basil, and colorful peppers
Mozzarella, Parmesan, Muenster, and Ricotta
Variety of spices
Salt, Pepper, Oregano, Basil, Garlic, and Onion powder
Sign and pizza box labels STAMP STUDIO
Additional Props and supplies:
For more information:
Pizza Biza – firstname.lastname@example.org
Photos by Hudi Greenberger
This article originally appeared in Family First