I just made my first grilled pizza in twenty years, and the first time I have used a stone on the grill rather than the method detailed in Weber’s book, of putting the dough directly onto the grate and cooking both sides before adding toppings.
I used store-bought dough, and toppings were Muir Glen Fire-Roasted crushed tomatoes to which I added fresh minced garlic, ground black pepper, and dried basil. I sprinkled homegrown dried oregano over the top, along with olive oil, grated Romano, and—because we discovered we were unexpectedly out of mozz—sliced provolone. It didn’t come out to New Haven standards, but it was quite good and I learned a few things. Once I get my technique down, I’m going to attempt a New Haven-style white clam pie. (I’ve already been scouting out littlenecks.)
Topic: First grilled pizza in twenty years (Read 5405 times)