[Grilled pizza]

Pandora said:

You have called one photo "Ciao Bella". I understood that you have
lost the dough 🙂)))))

Darn! I thought Ciao is like Aloha... which means both hello AND
goodbye. I was trying to say "Hello Beautiful" (just for you).

😉

Pandora said:

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.

I finally processed what you said... <slapping forehead> you're
absolutely right! 2 risings was the problem. I needed to fit it into
the pan and let it rise only once.

Damsel said:

sf said:

Here it is at http://photos.yahoo.com/sfpipeline
(my first attempt at uploading pictures)

Great job, sf! The bread looks very good. I hope this trend catches on.
It's fun to look at people's food. 🙂

Thanks for sharing!

My pleasure! It was both frustrating and fun, but I'll do it again.
You know all the trouble I had getting the "upload" page to open! I
decided the problem was at their end not mine, because I did exactly
what I did before and was finally able to do it.

Now that I've jumped that hurdle, I hope I start taking better
pictures. LOL! Maybe Kili can send her good picture taking vibes in
my direction.

sf
who is now looking seriously at 7+ megapixels after only one day of
posting pictures
🙂

Pandora said:

http://tinypic.com/6zao8m.jpg

Mmmmm. Perfect for sandwiches!

Quoted message said:

I made only some holes with my fingers to put oil than put oregan and salt.

Do you use coarse salt? Did you bake it in a sheetpan or do without?
The Italian bakery here uses pans, so that's why I do.

I had intended to use it as an appetiser/snack, but everyone decided
to have dinner "out" last night, so we ended up babysitting a feverish
grandkidlet and making dinner out of the focaccia.

I think next time, I'll make an entire plain one (your way) but with
fresh rosemary (the bush is next to my house) instead of oregano.

Pandora said:

"Brick" wrote:

Pandora said:

Quoted message said:

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

Here's a link to a "green" pizza that I cooked a while back on a
Kamado (ceramic charcoal cooker).
http://www.kamado.com/discus/messages/2/6829.html?1076523609

BOB

On Sat, 09 Jul 2005 14:43:15 -0700, sf <[email hidden]> wrote:

one snippy snippy,

Quoted message said:

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.

two snippy snippy

I agree with you sf, I like mine denser also.
Great photos though.
Thanks for going to the trouble of taking the photos and posting them.

Koko

A Yuman being on the net
(posting from San Diego)

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

You have called one photo "Ciao Bella". I understood that you have
lost the dough 🙂)))))

Darn! I thought Ciao is like Aloha... which means both hello AND
goodbye. I was trying to say "Hello Beautiful" (just for you). 😉

Yes. It's true. It means hello and good bye! Anyway thank you! Good photos.
Have you made them with digital camera?
Ciao
Pandora

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

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.

I finally processed what you said... <slapping forehead> you're
absolutely right! 2 risings was the problem. I needed to fit it into
the pan and let it rise only once.

Yes! For one hour or half an hour. When it is rised you put in the pan with
some oil and the salt in the oven.
Cheers
Pandora

Quoted message said:

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

http://tinypic.com/6zao8m.jpg

Mmmmm. Perfect for sandwiches!

Yes. You can open and put inside cheese and ham!!! Gnam gnam (Yum, Yum)

Quoted message said:

Quoted message said:

I made only some holes with my fingers to put oil than put oregan and
salt.

Do you use coarse salt?

I use fine salt, because coarse salt is too big for my mouth 🙂))

Did you bake it in a sheetpan or do without?

Quoted message said:

The Italian bakery here uses pans, so that's why I do.

I use a sheetpan, offcourse!

Quoted message said:

I had intended to use it as an appetiser/snack, but everyone decided
to have dinner "out" last night, so we ended up babysitting a feverish
grandkidlet and making dinner out of the focaccia.

Oh! LOL! You will have other occasions!

Quoted message said:

I think next time, I'll make an entire plain one (your way) but with
fresh rosemary (the bush is next to my house) instead of oregano.

Yes! I always put rosemary and sometimes oregano. I prefer rosemary because
it make me think to roasted chicken!
Then tell me!
Ciao
Pandora

" BOB" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

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 saw the photos. Nice! And the pizza seems good! I saw the stone and the
grill. But I don't understand what is the metallic thing under the pizza.
I would like to know also if the black grill has the cover? And finally
another question. That kind of grill is only for pizza? I mean, if you go in
a shop and ask a pizza grill they give you the one that you shaw in the
photo?
I don't think we have in Italy, but sell a round electric oven with cover
and stone inside. We call it "Forno per pizza" (G3 Ferrari is the brand). It
costs about 140 ?
thank you BOB.
Cheers
Pandora

Pandora said:

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

You have called one photo "Ciao Bella". I understood that you have
lost the dough 🙂)))))

Darn! I thought Ciao is like Aloha... which means both hello AND
goodbye. I was trying to say "Hello Beautiful" (just for you). 😉

Yes. It's true. It means hello and good bye! Anyway thank you! Good photos.
Have you made them with digital camera?

Yes, I'm using an "older" Sony Cyber-shot... it ha onlys 2.0
megapixels! The flash is getting tempramental too, so I'm eyeing a
new camera.

sf said:

Yes, I'm using an "older" Sony Cyber-shot... it ha onlys 2.0
megapixels! The flash is getting tempramental too, so I'm eyeing a
new camera.

But the photos are good! OK!
Ciao
"It ha": (it sounds to me like a mix of an Italian pizza with a kentucky
fryed!). 🙂)))))))))))))
Ciao sf
Have you seen my new focaccia of this evening?
Ciao
pandora

Koko said:

On Sat, 09 Jul 2005 14:43:15 -0700, sf <[email hidden]> wrote:

one snippy snippy,

Quoted message said:

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.

two snippy snippy

I agree with you sf, I like mine denser also.
Great photos though.
Thanks for going to the trouble of taking the photos and posting them.

You're very welcome. I thought it would be fun to document the
process and it was! I'm glad I did because Pandora spotted my mistake
immediately and was able to tell me what I did wrong.

The hardest part of the whole process was getting Yahoo to cooperate
with me initially. LOL! Once I got the pictures uploaded, they made
everything else easy. Echoing Damsel, I hope more people will post
links to food pictures of their own. Many of us are on download
limits these days, so although alt.food.binaries is a great place/news
group, it can eat up our monthly allotment quickly... or be part of a
cadre of binaries that do it.

The problem with binaries is that you find one and then another and
another and another... I found a couple of garden groups, clip art
etc which meant I was on a short leash within a week. I had to be
hard hearted and delete most of them.

🙂