Quote:
Originally Posted by rcbaughn
Where was the dough for the crust from?! Looks good no doubt. Haven't done a lot of baking on my grill really. Didn't know how yeast will respond to the heat of a grille for good oven spring. Impressive that you cooked a thick crust on a grill though and it didn't turn out dense. Skills no doubt!
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I don't know how wide spread Publix is, but it's a grocery here in SC, and they make fresh dough in their bakery.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330
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