Posted 09 February 2012 - 10:22 AM
Posted 11 February 2012 - 10:58 PM
Posted 13 February 2012 - 08:56 PM
Posted 14 February 2012 - 03:51 PM
Posted 20 February 2012 - 12:32 AM
Posted 14 April 2012 - 04:53 PM
My other problem is starting the charcoal. I have one of those chimneys and it works well, but by the time the top coals are ready its like the bottom is going out and I always have to do more to keep the grill heat high enough. It is fairly irritating to me. If anyone has a tip on this I would greatly appreciate it!
Posted 14 April 2012 - 11:17 PM
Posted 15 April 2012 - 12:31 PM
Still had to preheat the real dough pizza in the oven...I think part of the issue with that is I need more dough...they don't give you enough I think.
Posted 25 April 2012 - 07:56 PM
Posted 25 April 2012 - 08:41 PM
Posted 06 July 2012 - 06:02 PM
This one was Chicken Pesto.
I made the pesto from garlic that I harvested a couple weeks ago, and fresh basil that I picked today. It came out amazing ! For some of you newer guys that may have missed this thread previously - give the grilled pizza a shot... you'll be glad you did.
Edited by Set-In-Stone, 06 July 2012 - 06:03 PM.
Posted 06 July 2012 - 07:30 PM
We made the dough with our bread maker, we were able to make a thin crust pizza. It was nice and crispy and had great flavor. We used direct heat for the first part of the cooking, then did indirect heat for the finish portion of the cooking.
Posted 07 March 2013 - 04:43 PM
Headed out tonight in Troy, NY for some dinner with the family. We all agreed on some wood-fired pizza and there is no better place than Bacchus Wood-Fired Pizza located in the "antique" district. The pizza there is amazing, and the options of add-ons is endless (as well as fresh). Crispy pizza served hot that never disappoints. Located in the basement level, it is often over looked, which is exactly how us locals like it. As a matter of fact, there have been a number of times were I visited there with friends from the area, and they had no clue it was there... The bar atmosphere is very casual yet sophisticated and serve an array of beers (including many local brews). Also, I can assure you, you have never seen a pizza oven like the one housed at Bacchus - a true work of art. If you are ever in the area, and are looking for a good pie, I suggest you stop in. Great food and plenty to see after your done with just a walk. I suggest Lucas' Confectionery and Wine Bar a few buildings down for a night cap... Enjoy Troy !
Has anyone else tried wood-fired pizza ? Thoughts compared to that of a regular oven, or grilled ?
I personally love wood fired pizza for the subtle smell/taste of 'wood' within the pizza. Here is a picture of there oven:
The weather here in Upstate NY is suppose to be pushing 50 degrees this weekend, which makes preparing pizza outside on the grill a little easier and more enjoyable. Can't wait for spring to break...
Posted 07 March 2013 - 07:00 PM
Grilled Pizza sounds interesting... Worth a try once it's warm.
I've never had wood fired pizza either, I think I'll have to shoot up to NY to give that a try one of these days.
Posted 08 March 2013 - 11:16 AM
I can't grill where I currently live but will have to find a way as I just had to clean up a puddle of drool after reading this.
Posted 08 March 2013 - 04:53 PM
Also, if you haven't been there, Harvest and Hearth off Exit 14 make a great wood fired pie as well if you happen to be up that way at all.
Posted 15 March 2013 - 03:21 PM
Without a doubt the ultimate thin crust pizza is made with a coal fired oven. 900-1000 degrees is as good as it gets. Wood fired (which is really charcoal because they let it burn down) is the second choice and depending on the wood used can give a nice smokiness to the flavor of the crust. You can get really close to this with a ceramic cooker like the Big Green Egg. I get 700 degrees out of mine all the time but it is a bit hard on the lid seal. Unless the pizza is made badly a wood fired one will beat an electric oven any day.
Posted 23 March 2013 - 02:10 PM
Made one last night, got the EGG up to 750 degrees and had a pizza in 5 minutes. Mozzarella, Ricotta, green pepper, mushrooms and pepperoni.
Posted 15 April 2013 - 07:53 PM
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