caseydog
somebody shut me the fark up.
So, my plan was to grill a pizza for the super-incredible BBQ Brethren Pizza Throwdown. http://www.bbq-brethren.com/forum/showthread.php?t=154825
I try to keep my pizzas close to the ones I have eaten in Italy.
I started off right, making some fresh dough in the KitchenAid.
I forgot to take pictures of the finished dough. :doh:
I made a fresh sauce with San Marzano tomatoes, fresh oregano from the garden (is survives winter, here), some garlic, and fresh ground black pepper. I mixed it all up in the blender. BTW, I use Kirkland's jarred California garlic because it is better than what I typically find fresh in the grocery store).
My toppings were Sopressata, a dry sausage similar to pepperoni (which is an American sausage), that you would find in Italy, sliced mushrooms and bell pepper, and fresh mozzarella.
Here it is, all ready for the 22.5 redhead kettle.
I loaded a full chimney or hot coals into the kettle, put a grate on top, and a stone on top of that, close it up, and waited. And waited. And waited. WTF? I couldn't get above 300 degrees. The only explanation I have is that it was pretty windy outside.
Anyway, time for plan B, the kitchen oven.
It did turn out very tasty. I highly recommend San Marzano tomatoes and Sopressata to you pizza grillers. They are very authentic, and WOW, the flavor is excellent. :thumb:
I ate a slice, before taking a final shot, just to be sure it was good enough to photograph for the brethren. :wink:
CD
I try to keep my pizzas close to the ones I have eaten in Italy.
I started off right, making some fresh dough in the KitchenAid.
I forgot to take pictures of the finished dough. :doh:
I made a fresh sauce with San Marzano tomatoes, fresh oregano from the garden (is survives winter, here), some garlic, and fresh ground black pepper. I mixed it all up in the blender. BTW, I use Kirkland's jarred California garlic because it is better than what I typically find fresh in the grocery store).
My toppings were Sopressata, a dry sausage similar to pepperoni (which is an American sausage), that you would find in Italy, sliced mushrooms and bell pepper, and fresh mozzarella.
Here it is, all ready for the 22.5 redhead kettle.
I loaded a full chimney or hot coals into the kettle, put a grate on top, and a stone on top of that, close it up, and waited. And waited. And waited. WTF? I couldn't get above 300 degrees. The only explanation I have is that it was pretty windy outside.
Anyway, time for plan B, the kitchen oven.
It did turn out very tasty. I highly recommend San Marzano tomatoes and Sopressata to you pizza grillers. They are very authentic, and WOW, the flavor is excellent. :thumb:
I ate a slice, before taking a final shot, just to be sure it was good enough to photograph for the brethren. :wink:
CD
