Robert McGee
TVWBB Gold Member
Daniel;
That pizza (ALL of it) looks great. It looks like you did a FINE job.
I have used a number of packaged pizza crusts and dough but now have pretty much settled on the Cuisinart Recipe:
https://www.cuisinart.com/recipes/breads/436.html
We do it in the Food Processor but it will also work using a heavy duty mixer with dough hook (it just takes longer). My son prefers the "No Knead Pizza Dough" recipe:
http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie
Whichever you use, whether pizza rounds from the super market, dough from the super market or a pizza place, or make your own from scratch, pizza on the grill is SPECIAL, no doubt. It definitely exhibits extra flavor (similar to what you get from a genuine wood fired pizza oven).
One of our favorites is home made dough, a little EVOO brushed on top with garlic, then adding prosciutto and fresh figs (sliced). No other sauce. I got the idea from a wood fired pizza place that has a big reputation (well earned) not far from here. It is very simple but delicious. When you are doing pizza, the sky is the limit. Daniel and Emilie illustrate that perfectly!
Keep on smokin',
Dale53
That pizza (ALL of it) looks great. It looks like you did a FINE job.
I have used a number of packaged pizza crusts and dough but now have pretty much settled on the Cuisinart Recipe:
https://www.cuisinart.com/recipes/breads/436.html
We do it in the Food Processor but it will also work using a heavy duty mixer with dough hook (it just takes longer). My son prefers the "No Knead Pizza Dough" recipe:
http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie
Whichever you use, whether pizza rounds from the super market, dough from the super market or a pizza place, or make your own from scratch, pizza on the grill is SPECIAL, no doubt. It definitely exhibits extra flavor (similar to what you get from a genuine wood fired pizza oven).
One of our favorites is home made dough, a little EVOO brushed on top with garlic, then adding prosciutto and fresh figs (sliced). No other sauce. I got the idea from a wood fired pizza place that has a big reputation (well earned) not far from here. It is very simple but delicious. When you are doing pizza, the sky is the limit. Daniel and Emilie illustrate that perfectly!
Keep on smokin',
Dale53
