Striper Talk Striped Bass Fishing, Surfcasting, Boating

     

Left Nav S-B Home FAQ Members List S-B on Facebook Arcade WEAX Tides Buoys Calendar Today's Posts Right Nav

Left Container Right Container
 

Go Back   Striper Talk Striped Bass Fishing, Surfcasting, Boating » Striper Chat - Discuss stuff other than fishing ~ The Scuppers and Political talk » Beer & Beverage

Beer & Beverage Life is too short to drink cheap beer.

Reply
 
Thread Tools Rate Thread Display Modes
Old 06-18-2011, 02:53 PM   #1
Strike_King
Registered User
iTrader: (0)
 
Strike_King's Avatar
 
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
Pizza on the grill...

I've been making it this way for years now. The taste,texture and crunch are totally different. I've tweaked it a few times. Here's the method I use:
Dough: I'm used to making my own,but any store bought is fine. When I don't feel like making one,DeMoulas or Trader Joe's works great
Sauce: Again,I make my own,but it's up to you..
Grill prep: I have a three burner Weber gas. I preheat with all three set to medium. Wipe some olive oil on the grate with a paper towel.
Rolling the dough: I'm generally a thin crust guy. Unless I'm making Sicilian style inside,I like it on the thin side. I use roll it out on a cutting board,to size. I use corn meal instead of flour because it gives it a nice crunch:

I then transfer it to a pizza peel

From there,I slide it onto the preheated grill. It will puff up a little bit. Depending on the grill,I leave it on for 5-7 minutes with the cover closed:

When the bottom is just right,I flip it over using the peel and tongs. Drop all three burners to low:

One side is cooked. The toppings will go on the cooked side. I kept it simple and just made one of my favorites,margherita:

Once the toppings are on, I cover and let cook until the cheese is melted. Ten to fifteen minutes usually does it,but will vary depending on the grill.When done,I remove them and put them on a rack to cool:


Let them set up a bit and then cut them. A mangia!!
Here are a couple of larger ones that I made:
Strike_King is offline   Reply With Quote
Old 06-18-2011, 03:46 PM   #2
spence
Registered User
iTrader: (0)
 
spence's Avatar
 
Join Date: Nov 2003
Location: RI
Posts: 21,231
Agree, I do almost all my pizza on the grill, especially in the summer when I don't want to heat the kitchen up.

My thoughts...

Actually prefer store bought dough, I've made a lot of bread and pizza dough but you really have to work it to get the texture. I just add extra flour and knead for a while as the bought stuff is usually too wet.

A lot of pizza shops (including I believe Carmellas) will sell you dough for a few bucks a ball.

I don't use corn meal on my grilled pizza. I roll it into a rectangle somewhat thin, but not too thin...brush it with olive oil and fold it into a package for transport to the grill. Lay the oiled side down, brush the other side and flip as appropriate.

I often pre-heat ingredients as I don't like the pizza on the grill for a long time.

If I use tomato sauce, it's made fresh from some onion, garlic, shaved carrot, good olive oil, DOP canned tomatoes from Italy, lots of basil, a bay leaf, salt and pepper and perhaps a drip of vinegar if necessary.

Keep ingredients simple. One of my favorites is a little sauce, some thin sliced mozz and a lot of kalmata olives.

I like to put salad on my pizza. Arugula, spinach whatever...some slightly wilted greens are great.

One time we were at a friends in Jamestown. My wife volunteered me to make some grilled pizza so over the bridge to Roch's I went.

I just bought everything I was craving and ended up with a chicken sausage, campari tomato, feta, frisse, basil and olive pizza that was really incredible.

-spence
spence is offline   Reply With Quote
Old 06-18-2011, 04:20 PM   #3
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
Al Forno's does some good pizza

Love to see some other's here. Got to get the weber gas up and running. The wife would dig it.
striperman36 is offline   Reply With Quote
Old 06-18-2011, 04:45 PM   #4
Strike_King
Registered User
iTrader: (0)
 
Strike_King's Avatar
 
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
Spence
Great suggestions. In regard to dough..When I do make it,I go with either all white or a blend of white/white wheat. I've found that all wheat is a little too dense and heavy. The white/wheat blend is also easy to work with.Rolls out real nice. There have been many a day when I'm at work and get the craving for pizza. A trip to market or even Bertucci's for dough works just fine.
I tend to keep toppings simple. Whenever I use veggies (peppers, onions,eggplant etc) I do saute them or grill them before hand. As you said,cuts down on the cooking time on the grill. One of my favorites is a bruschetta pizza. Fresh chopped tomato (preferably from my garden), slivered garlic,fresh grated pecorino,extra virgin olive oil and fresh basil. Depends on who's over for dinner. And I generally go with the DOP tomatoes as well

Whatever the method of cooking,topping,dough etc..Pizza on the grill is tough to beat. Especially on a hot summer's night..Takes some trial and error and some experimentation,but that crunch is worth it..

@striperman36..give it a go. It produces a great end result...
Strike_King is offline   Reply With Quote
Old 06-18-2011, 04:57 PM   #5
spence
Registered User
iTrader: (0)
 
spence's Avatar
 
Join Date: Nov 2003
Location: RI
Posts: 21,231
I buy them by the case and store them in my home office

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device
spence is offline   Reply With Quote
Old 06-18-2011, 05:26 PM   #6
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
I love white pizza. I crave white pizza
striperman36 is offline   Reply With Quote
Old 06-18-2011, 06:39 PM   #7
Strike_King
Registered User
iTrader: (0)
 
Strike_King's Avatar
 
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
Quote:
Originally Posted by spence View Post
I buy them by the case and store them in my home office

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device
I do too..I'm fortunate to have maintained numerous contacts in the restaurant business from when I had my own.Getting them directly from an importer is nice
Thanks for the tip on the dough. Will give it a shot next go round.
Glad you liked the pics..Some more pizza porn
Attached Thumbnails
Click image for larger version

Name:	139560920.jpg
Views:	473
Size:	71.8 KB
ID:	47305   Click image for larger version

Name:	PizzaMargherita.jpg
Views:	485
Size:	95.9 KB
ID:	47306  
Strike_King is offline   Reply With Quote
Old 06-19-2011, 09:50 AM   #8
spence
Registered User
iTrader: (0)
 
spence's Avatar
 
Join Date: Nov 2003
Location: RI
Posts: 21,231
I just get mine at Venda as it's convenient and the price isn't terrible. Would love to find somewhere closer around Fall River.

-sence
spence is offline   Reply With Quote
Old 06-19-2011, 11:58 AM   #9
Saltheart
Registered User
iTrader: (1)
 
Saltheart's Avatar
 
Join Date: May 2000
Location: Cumberland,RI
Posts: 8,555
I used to make Pizza all the time. Way back in just past college I had a girlfriend who worked at Pizza Hut or Poppa Gino's (memory fades). But she could buy the dough for about 60 cents a pie. We would throw all kinds of stuff on there and bake them up. I have tried every form of Italian , greek, fruity, and all othe yuppie combination of ingredients and its hard to beat sausage, onions , peppers and mushrooms!

Saltheart
Custom Crafted Rods by Saltheart
Saltheart is offline   Reply With Quote
Old 06-20-2011, 08:17 PM   #10
spence
Registered User
iTrader: (0)
 
spence's Avatar
 
Join Date: Nov 2003
Location: RI
Posts: 21,231
Few from last night...did 6 before it was all said and done. Thanks for the inspiration

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce

-spence
Attached Thumbnails
Click image for larger version

Name:	DSC_0223sm.jpg
Views:	473
Size:	168.8 KB
ID:	47394   Click image for larger version

Name:	DSC_0221sm.jpg
Views:	495
Size:	200.2 KB
ID:	47395  
spence is offline   Reply With Quote
Old 06-21-2011, 05:32 AM   #11
Bronko
Registered User
iTrader: (0)
 
Bronko's Avatar
 
Join Date: May 2004
Location: South of Boston
Posts: 2,605
That scallop pizza is lights out. Looks great Spence that right in my wheelhouse.

The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. ~John Buchan
Bronko is offline   Reply With Quote
Old 06-21-2011, 06:13 AM   #12
Raven
........
iTrader: (0)
 
Raven's Avatar
 
Join Date: Apr 2002
Posts: 22,805
Blog Entries: 1
Thumbs up your absolutely right

gonna send that pic to my wife


and i'm making it this week end ...I'm sold!


Nicely done Spence!
Raven is offline   Reply With Quote
Old 06-21-2011, 06:59 AM   #13
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
Spence, put the pizza flag up so I can see it crossing the bridge!!
striperman36 is offline   Reply With Quote
Old 08-02-2011, 08:50 PM   #14
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
Quote:
Originally Posted by spence View Post
Few from last night...did 6 before it was all said and done. Thanks for the inspiration

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce

-spence
Sauerkraut, bacon was awesome!!
striperman36 is offline   Reply With Quote
Old 08-02-2011, 09:10 PM   #15
O.D. Mike
Registered User
iTrader: (1)
 
O.D. Mike's Avatar
 
Join Date: Jan 2010
Location: S. Easton
Posts: 1,676
Quote:
Originally Posted by striperman36 View Post
Sauerkraut, bacon was awesome!!
What no pics?????

"Always two there are, no more, no less: a master and an apprentice." >> Yoda
O.D. Mike is offline   Reply With Quote
Old 08-02-2011, 09:12 PM   #16
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
it was raining and Spence blew out the lights
striperman36 is offline   Reply With Quote
Old 06-21-2011, 10:35 AM   #17
Saltheart
Registered User
iTrader: (1)
 
Saltheart's Avatar
 
Join Date: May 2000
Location: Cumberland,RI
Posts: 8,555
Scallop Pizza Oh Yeah!!!

Saltheart
Custom Crafted Rods by Saltheart
Saltheart is offline   Reply With Quote
Old 06-21-2011, 10:50 AM   #18
Strike_King
Registered User
iTrader: (0)
 
Strike_King's Avatar
 
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
Looks great Spence!!! Way to crank em out!
Strike_King is offline   Reply With Quote
Old 08-02-2011, 09:13 PM   #19
spence
Registered User
iTrader: (0)
 
spence's Avatar
 
Join Date: Nov 2003
Location: RI
Posts: 21,231
He was too busy drinking beer and talking to my wife.
Posted from my iPhone/Mobile device
spence is offline   Reply With Quote
Old 08-02-2011, 09:13 PM   #20
striperman36
Old Guy
iTrader: (0)
 
striperman36's Avatar
 
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
oh, yeah, that too.

totally forgot about the talking thing
striperman36 is offline   Reply With Quote
Reply

Bookmarks


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:20 PM.


Powered by vBulletin. Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Please use all necessary and proper safety precautions. STAY SAFE Striper Talk Forums
Copyright 1998-20012 Striped-Bass.com