Cooking pizza on the grill is very popular these days. Whether you grill gas grill or grill your pizza on a charcoal, the result is delicious.
You can grill pizza at any time of year, but most of us most of our outdoor barbecues during the summer. A major advantage of the summer barbecue is not to turn your kitchen oven to heat and therefore your home.
Another advantage ofCook is added to the taste of pizza you get. Although you can get a taste of pizza with a gas grill, try a charcoal grill to add really smoky, rustic flavor to your. These aromas compliment grilled with other ingredients, whether protein or vegetables.
It can be a bit 'difficult and requires some practice to get your method to be perfect, so if at first do not succeed ... to try again.
Here's a tip, but (I may have learned from experience) notTry this for the first time the issue of a hungry family to feed:)
In theory, any pizza dough recipe can be used to cook the pizza. But most of the pizza dough that I'm very, very wet most standard and I have found it very difficult / impossible to work on a grill.
Use this form pizza dough recipe will hold its first, once formed, and went from the frying pan or dish pizza on the grill.
I have found that par-bake pizza dough in my oven on a wetPizza Stone "Set It", and then transfer them to the grill. A par-baked pizza is baked until the dough in hand and then usually quickly frozen to preserve it.
During the cooking technique is used most often by large companies or high-volume bakeries, can also cook the pizza at home. Although this is a step further and have more work than is good for cooking to par can be done ahead of time.
Here's a tip, do your pizza thinpossible before on the grid. If cooking a thick crust pizza with the direct method to try to cook the fire to cook the outside, while inside are still raw. There are few alternatives, including cooking on a pizza stone or using indirect heat, but for me this defeats the purpose of baking the pizza.
Happy grilling!
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