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While my oven project continues (found a fire brick supplier today), I was definitely craving pizza today. The house was stuffy and warm, so I went with my propane grill pizza.
My "technique" is as follows...get the dough as thin as you can without tearing it. Brush one side with EVOO and place directly on the grill (oil side down). Don't go anywhere, after a minute or two it will be ready to come off. As it is cooking, brush the side facing you with EVOO (this will eventually be the bottom of the pizza). Here is a shot of two crusts cooking.
Once you get good grill marks, it is ready to flip. Dress it with your favorite toppings. The pizza on the left is a simple tomato sauce and cheese for my 9 year old son. The one on the right is about to become the "grown-up" pizza.
Mozzarella, smoked gouda, fresh basil, and sauteed onions glazed in balsamic and red wine.
Bon appetit!
My "technique" is as follows...get the dough as thin as you can without tearing it. Brush one side with EVOO and place directly on the grill (oil side down). Don't go anywhere, after a minute or two it will be ready to come off. As it is cooking, brush the side facing you with EVOO (this will eventually be the bottom of the pizza). Here is a shot of two crusts cooking.
Once you get good grill marks, it is ready to flip. Dress it with your favorite toppings. The pizza on the left is a simple tomato sauce and cheese for my 9 year old son. The one on the right is about to become the "grown-up" pizza.
Mozzarella, smoked gouda, fresh basil, and sauteed onions glazed in balsamic and red wine.
Bon appetit!
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