I make a whole grain pizza crust with semolina flour, whole wheat flour and white flour. I use a pizza stone on the gas grill. It imparts a unique flavor to the crust. Thin crust is definitely my preference.
Growing up, Pizza was made in mom & pop places and if I'm not mistaken, the crusts were 20" or better. There were four choices; Pepperoni, Italian sausage, cheese and "hamburger".
The thing about cooking pizza on the grill is that it actually harkens back to the origins of pizza. Smoke, coals, wood, etc. That makes a great pizza!
Did I say war, I meant warm. my bad,
Yes Dave,the origins of pizza go way back to the neo-mega saurios era.Cave man fashoned the pies long before the invention of the wheel.remember pizza cave? or peperroni and terradactle!
Bruschetta is a nice alternative to pizza, pronounced, [brus?ket.ta]. An abbreviated version can be made with bagel chips. Fresh tomatoes, fresh basil, extra virgin olive oil, minced garlic chopped together and seasoned with salt and pepper. Top your bagel chip with that and fresh mozzarella!
Yall are making me hungry! Here is another pizza baking tip. When you sauce and cheese the pizza, sprinkle the cheese beyond the sauce to the crust a little bit. It is called (butting) the crust. It keeps the cheese from (skating) or sliding to the middle when you cut it.
Originally posted by Sandy:
I've never made my own pizza, but remember the best pizza ever: the 15 cents per huge slice I used to get when growing up in the Bronx. Yum!
These days, we usually order mushrooms, onions, and olives or tomatoes instead of olives.
Sandy
I remember places like that. One slice was as big as a dinner plate. It was best served by a weary-looking man with a heavy accent who was yelling in Italian at his brother who worked the cash register.
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