Saturday, June 30, 2012

Pizza on the grill - Friday Night pizza at the Roost - June 29, 2012

Grilled pizza turned out GREAT in so many ways.

It started with great dough.


 Made from this recipe...


 found in this (our favorite) book...


 When it looks like this it is ready to use...


 Then you have to get the grill loaded and heating...


add in the pizza stone...


and get it up to temperature... (I shoot for 400)


While waiting for the grill to heat up we made sauce...




and got the pizza ready.


As the temp got closer...


we got the toppings ready.

 Then the pizza was ready for the grill.



We decided to grill pizza because the outside temp was over 100 F and we didn't want to heat up the house. When we started getting ready it was a blinding 102 F and shimmeringly bright. But as soon as we got the grill started the clouds started forming. Before we were ready to put the pizza on it looked like this...

 and things changed quickly...





When it was all done, we had lost power a few roof slates, and one tree...


We were very lucky.  Power was off for about 27 hours.  No major damage, no loss of life.  And the pizza was GREAT!

3 comments:

Daphne said...

I do it differently. I don't use a stone. I put the bread directly on the grill. Half way through I turn it over and put the toppings on. Can't put on a lot of toppings or the cheese won't have a chance to melt. I make sure the tomato sauce is hot and the cheese is room temp.

Alan said...

Daphne, I'll have to try your method. Our fresh dough might be too soft. I'm afraid it would fall through, but things would heat up faster without the stone. What kind of dough do you use?

Unknown said...

Glad that you are all okay. That looked like a nasty storm that went through. How much damage to the crops did you have?

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