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Beer & Beverage Life is too short to drink cheap beer. |
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06-18-2011, 02:53 PM
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#1
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Registered User
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
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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:
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06-18-2011, 03:46 PM
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#2
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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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
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06-18-2011, 04:20 PM
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#3
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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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.
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06-18-2011, 04:45 PM
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#4
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Registered User
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
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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...
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06-18-2011, 04:57 PM
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#5
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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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
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06-18-2011, 05:26 PM
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#6
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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I love white pizza. I crave white pizza
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06-18-2011, 06:39 PM
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#7
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Registered User
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
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Quote:
Originally Posted by spence
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
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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
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06-19-2011, 09:50 AM
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#8
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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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
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06-19-2011, 11:58 AM
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#9
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Registered User
Join Date: May 2000
Location: Cumberland,RI
Posts: 8,555
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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!
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Saltheart
Custom Crafted Rods by Saltheart
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06-20-2011, 08:17 PM
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#10
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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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
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06-21-2011, 05:32 AM
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#11
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Registered User
Join Date: May 2004
Location: South of Boston
Posts: 2,605
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That scallop pizza is lights out. Looks great Spence that right in my wheelhouse.
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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
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06-21-2011, 06:13 AM
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#12
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........
Join Date: Apr 2002
Posts: 22,805
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your absolutely right
gonna send that pic to my wife
and i'm making it this week end ...I'm sold!
Nicely done Spence!
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06-21-2011, 06:59 AM
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#13
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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Spence, put the pizza flag up so I can see it crossing the bridge!!
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08-02-2011, 08:50 PM
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#14
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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Quote:
Originally Posted by spence
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
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Sauerkraut, bacon was awesome!!
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08-02-2011, 09:10 PM
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#15
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Registered User
Join Date: Jan 2010
Location: S. Easton
Posts: 1,676
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Quote:
Originally Posted by striperman36
Sauerkraut, bacon was awesome!!
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What no pics?????
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"Always two there are, no more, no less: a master and an apprentice." >> Yoda
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08-02-2011, 09:12 PM
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#16
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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it was raining and Spence blew out the lights
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06-21-2011, 10:35 AM
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#17
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Registered User
Join Date: May 2000
Location: Cumberland,RI
Posts: 8,555
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Scallop Pizza Oh Yeah!!!
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Saltheart
Custom Crafted Rods by Saltheart
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06-21-2011, 10:50 AM
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#18
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Registered User
Join Date: Nov 2003
Location: Burlington/Westford
Posts: 152
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Looks great Spence!!! Way to crank em out!
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08-02-2011, 09:13 PM
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#19
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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He was too busy drinking beer and talking to my wife.
Posted from my iPhone/Mobile device
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08-02-2011, 09:13 PM
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#20
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Old Guy
Join Date: Oct 2004
Location: Mansfield, MA
Posts: 8,760
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oh, yeah, that too.
totally forgot about the talking thing
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