I've seen! Thank you. Only I didn't understand what is the "inverted cookie sheet! But I can tell you that I will never put Pecorino or Parmigiano over my pizza. Only Mozzarella and possibly of bufal. Cheers and many thanks Pandora.
I just googled some grilled pizza recipes. They all involve precooking the dough on the grill, then adding the toppings.
The method from last summer's Fine Cooking did not involve precooking, and it turned out perfectly. There wasn't a ton of sauce, though. This was perfect for us. I don't know if it is on their website, but it was either the May or July issue of the magazine.
Thanks - because I remember discussions here about something that sounded more like "real" pizza (I don't drown pizza in sauce either). The "turnover" type with topping added in the latter stages just doesn't doesn't appeal to me.
AUGUST/SEPTEMBER 2004 - #66 GRILLED PIZZA IS GREAT FOR A PARTY by Frank McClelland Prepare the dough and toppings ahead, light up the grill, and let the guests grill their own pizzas
Unfortanately it looks like I have to buy that issue to see the recipe (I don't need a recipe for pizza.... I just want the method).
She puts cakes, brownies, etc in a regular metal pan, sets it on the top rack, closes the lid to the grill, and then checks it every 10 to 15 minutes.
Dwayne
"Debbie" <[email hidden]> wrote in message news:[email hidden]...
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Dwayne said:
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My cousin bakes brownies, beans, and just about everything else on an outdoors grill during the summer. She has MS and cant stand the heat, so she has to keep it outside. I told her she should write a recipe book, but she just laughs at me.
I have made "cupcakes" using a scraped out orange shell. They were quite good.
Excuse me. When you say "grilled pizza", you mean a pizza put under the grill of your oven or other things? Thank you for the answer. Pandora
I've seen many variations employed for cooking Pizza outdoors including the common BBQ Grill. But the most popular (I think) outdoor cookers for making Pizza are the ceramic varieties that are capable of very high baking temperatures. In that case, they use an ordinary pizza stone and cook Pizza in the ordinary way.
I would like to see a photo of the ceramic ones! BTW thank you 🙂 Cheers pandora
Think the brand - Big Green Egg. There are others.
"Dwayne" <[email hidden]> wrote in message news:[email hidden]...
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My cousin bakes brownies, beans, and just about everything else on an outdoors grill during the summer. She has MS and cant stand the heat, so she has to keep it outside. I told her she should write a recipe book, but she just laughs at me.
Dwayne
When Mom and Dad were having their kitchen remodeled, my mom made everything she cooked on the grill for 3 months. Breakfast, lunch, dinner, dessert. And it was all good 🙂
"Dwayne" <[email hidden]> wrote in message news:[email hidden]...
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My cousin bakes brownies, beans, and just about everything else on an outdoors grill during the summer. She has MS and cant stand the heat, so she has to keep it outside. I told her she should write a recipe book, but she just laughs at me.
Dwayne
When Mom and Dad were having their kitchen remodeled, my mom made everything she cooked on the grill for 3 months. Breakfast, lunch, dinner, dessert. And it was all good 🙂
kimberly
Yep, I did that for a week several years ago when my power was knocked out by a bad storm. Felt like a regular pioneer, I did! Thank goodness for cast iron cookware! 🙂
"jmcquown" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
Pherhaps I've seen this holed pan in a Supermarket! But I didn't know for what use it would be able. Ciao Pandora
It is perfectly good in the oven; the holes allow air to circulate around the crust thus (allegedly) making it more crispy 🙂
Now I understand!!!!!!! Some times ago I 've experimented the cook with refractory bricks. I put two of these in the oven (because I have a 90 centimeters oven) and then I cooked the pizza. It came a veeeeryyy gooooooood pizza. It seemed wood-cooked!!!!!!
I use unglazed tiles in my oven too. My pizza is as good or better than restaurant pizza. BTW: I made focaccia tonight - but used a pan for that.
I use unglazed tiles in my oven too. My pizza is as good or better than restaurant pizza.
Yes It is gooder than restaurant! You are a connoisseur!
BTW: I made focaccia tonight - but used a pan
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for that.
I often prepare focaccia to eat in place of bread. Sometimes we put over slices of ham or (when it is very hot and just come out of oven) very thin bacon fat that will melt. Very very nice!!!! Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy) or "Lardo of Colonnata " (near Rome). Cheers Pandora.
On Sat, 09 Jul 2005 08:24:54 GMT, "Pandora" <[email hidden]>
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Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy) or "Lardo of Colonnata " (near Rome). Cheers Pandora.
I love both - and I can find lardo di Colonnata here! But I thought it was Tuscan? Wait. Google search. There you go http://www.lardodicolonnata.org/ Yup, it is Tuscan. Food for gods.
Here, the most famous bacon fat are "Lardo di Arnad" (Val d'Aosta -Italy) or "Lardo of Colonnata " (near Rome). Cheers Pandora.
I love both - and I can find lardo di Colonnata here! But I thought it was Tuscan? Wait. Google search. There you go http://www.lardodicolonnata.org/ Yup, it is Tuscan. Food for gods.
Sorry Nathalie! I don't no why I've always thought that Colonnata was near Rome, because some friends of mine (who buy Colonnata's Bacon fat ) told me that the country was near Rome!!!!! On the other hand I've begun to eat bacon fat, only five years ago (when I transferred here in Piemonte) 🙂))) Sorry!! You are right! Pandora
"Nathalie Chiva" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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On Sat, 09 Jul 2005 10:13:09 GMT, "Pandora" <[email hidden]>
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On the other hand I've begun to eat bacon fat, only five years ago (when I transferred here in Piemonte) 🙂))) Sorry!! You are right! Pandora
You're in Torino, right? I love that town! But then I love most of Italy. Where do you come from initially?
I lived in Rocca di Papa (Castelli Romani), near Castel Gandolfo where is the summer vacation of the Pope. There, live my two brothers and my mother. Now I live here, in Germagnano (Torino) - Valli di Lanzo. We are nearly neighbors. I've never gone in Switzerland. I love the green and nature. Cheers Pandora
I use unglazed tiles in my oven too. My pizza is as good or better than restaurant pizza.
Yes It is gooder than restaurant! You are a connoisseur!
BTW: I made focaccia tonight - but used a pan
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for that.
I often prepare focaccia to eat in place of bread.
I didn't like the texture of the finished product, although my family raved and wants me to make it that way more often. IMO: It turned out too poofy and light - I like it denser. Maybe it's the new yeast brand. When I make it again, I'll use 1/2 the yeast and see what happens.
Here it is at http://photos.yahoo.com/sfpipeline (my first attempt at uploading pictures) Look at them "as is" or enlarge the first photo, then click on "next" at the bottom.
I didn't like the texture of the finished product, although my family raved and wants me to make it that way more often. IMO: It turned out too poofy and light - I like it denser. Maybe it's the new yeast brand. When I make it again, I'll use 1/2 the yeast and see what happens.
Yes. Sometimes the "focaccia" come too soft. It become soft when the dough leavens two times! Instead, if you use the dough for pizza and it leavens only for about one hour, the focaccia come more compact and more similar to bread. Pandora
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Here it is at http://photos.yahoo.com/sfpipeline (my first attempt at uploading pictures) Look at them "as is" or enlarge the first photo, then click on "next" at the bottom.
Very very nice photos!!!!!!! And the focaccia seams very good!!!! Is like a Pizza! You have called one photo "Ciao Bella". I understood that you have lost the dough 🙂))))) Well. I think that american cooking is good. Thank you for the photo sf. Could you sen me your recipe to are with my recipe? Thanks Ciao Bella! Pandora
