ok..just got a well learned appreciation for all of the experienced pizza pie makers out there...what are you CRAZY? go ahead...i mean it...try to make this pizza thing yourself at home...zoinks. the things that go wrong are around every corner and can only be learned (god bless me) with much patience and practice...of which i dont have either. first off whats this sticky thing they call dough. use flour they say and roll it out. dont you dare try ripping a piece off and add it elsewhere...wrong. after one glass of wine (check) you may have at least rolled out the dough (see pic) best you can and guess what, it wont be round like espressos. next your favorite sause from a jar is added...of course dont confuse spagetti sause from pizza sause or the worker you inquire with at MB will chuckle in your face dang. after the sause. slice thin like the wind two cloves of garlic and sprinkle evenly..christine loves garlic. right babe? ok easy part now...mozzarella...add enough to create a smile (check) we all like cheese. pepperoni or your fav topping will help. ok here is where things got dicey. everything looks good ready for the grill. yes i said grill...yep gas grill. no problem if you have preheated your pizza stone 450-500 deg...takes 30 min to get up to temp...no prob i have wine...remember? but of course make sure when you run your grill for a long stretch...your propane supply is heavy. thankfully i had a spare..(im also hoarding propane tanks thanks to Bill & Lauris idea) ok if you have hung on to this simple story up to this point you are better that most or just plain weird. back to the pizza...from the pics you figured out that pepperoni is my choice. the creation is ready to cook...i have heard that corn meal can be the key to fantastic pizza creation.....or in my case stupid destruction. after rolling out the dough thin as possible and squarish oops. i lifted it up and applied a nice throw of corn meal under and replaced the dough. of course also adding a throw of corn meal will elevate your creation above the pizza stone slightly and cook it to perfection....ive read alot...easy peasy right? nope...after replacing the dough on the board i thought i would roll it back out a bit and get it back into shape then add sause cheese etc. but i rolled the corn meal into the reverse side creating a so called sticky side that prevented the pizza from sliding off the paddle when it needed to. DO NOT TOUCH YOUR PIZZA DOUGH after the corn meal thing....did i mention the 500 deg pizza stone waiting on the grill? things were a bit hectic...the pizza did not slide as expected. but a quick spatula saved the day getting it to the grill. see the chrushed rear of cooked pie...10 minutes proved a slighly burned crust under but a delicious 2nd attempt at making a delicious pizza... if you made it this far its only cause your my FB friend...sorry to bore you. please send pinot noir...im all out ! thanks for sharing my pizza adventure !!!
Posted on: Mon, 10 Nov 2014 02:11:01 +0000
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