Consider having guests mingle while you share small pizzas, which are best hot from the oven. Put out other foods for them to try as you bake. Figure that each 12-inch pizza will serve one or two people. It's easiest to host a small group -- six to eight, for example, with one or two topping combinations.
You can make it a day ahead. Use fresh, organic all-purpose flour, not semolina, to dust the pizza peel. Handle the dough minimally, and don't use a rolling pin. Crank up your oven as high as it will go without broiling; heat the pizza stone in it.
Choose good-quality readily available ingredients, including the freshest vegetables you can find. Prep your toppings, along with balls of dough, before guests arrive.
"The drink depends on the occasion and what else I'm serving with the pizza," Bianco says. "It's warm in Phoenix most of the year, so I often serve Lambrusco, a sparkling red wine that's not too sweet and not too expensive." Other light-bodied reds and pilsner beers work, too.