In late June I thought I had a major pizza-making breakthrough. I began cooking Pizza on the grill. My initial results were quite good. I fumbled around following several different recipes that called for grilling the dough first and then adding toppings. this ended up being far too dry, and definitely not the type of pizza I'm trying to make.
I then began identifying the keys to a successful pizza on the grill.
1. Get the coals as hot as possible. I mean really friggin' hot. -Use a crap-ton of coals and keep the lid closed for 15-20 minutes before sliding the pizza on. If cooking multiple pizzas, have coals started on a chimney on the side and toss them on top in between pizzas.
-Open the lid just enough to slide the pizza in, and then close immediately .
I don't have the kind of thermometer that can measure the actual heat in my cheap-o grill. i'm holding out till I allow myself to buy the Electronic Specialties ESIEST 65 - Laser Guided Infrared Thermometer. I'm sure the temperature isn't nearly as hot as my goal of 800 degrees, but it has to be hotter than the 500 degree oven I had been using.
- Sporulating feelings divide and grow - Fermenting our love into eternity - First in the bowl, then in the dough - The aerated dough softens and rises - Yeast eats sugar, producing CO2 bubbles (France 1966)