On Thu, 15 Jul 2004 00:47:51 -0000, foldedpath
<
[email protected]> wrote:
>"Peter Cole" <[email protected]> wrote in
>>> Now your next step is to ditch the frozen pizza and make it from
>> Anybody who's into grilling should be into charcoal.
>> Anybody who's
>> into pizza from scratch should make dough from scratch.
>
>Of course. Goes without saying. But the folks here are talking about
>what to do with a frozen, store-bought pizza on the grill.
I'm talking about what to do with a Tony's frozen store-bought
mass-produced chock-full-of-preservatives "pizza"-like food product
on a propane burning outdoor cooking device. You don't have to call
it "pizza" or "grill" if you don't want to, but it's what I'm trying
to figure out how to eat. I admit that it is not authentic pizza,
although if it's got a grate with a fire under it, I call it a
grill. If it's got a grate with the fire elsewhere, it's probably a
smoker (for making authentic bbq). If it hasn't got exposed fire
anywhere, then it's an oven.
BTW, anybody who's into charcoal should be into natural lump
charcoal, not Kingsford briquettes, which are a much worse
approximation of charcoal than Tony's is an approximation of pizza.
Also, natural lighting methods (paper, kindling, or charcoal
chimney), rather than lighting fluid, for the same reason.
There is something alluring about the evil stench of Kingsford
briquettes burning off a highly flammable solvent, but if you're
looking for grilling so elite and authentic, you have to start with
real charcoal and no fluid.
I'd add wood chips for smoke production to ANY of the aforementioned
grill equipment/fuel combinations. Jack Daniels wood chips are the
best, even better than hickory. They're supposedly chopped-up oak
whiskey-aging-barrels, and they sure smell like it.
Maybe if I can get a whole JD barrel, I can cook over a JD wood
fire. Maybe I could convince them to create JD lump charcoal... I
doubt they produce enough barrels for that, though.
I'v seen pictures and recipes of authentic, original pizza, and not
only is it nothing like any pizza you'll find now, it's also not
appetizing. IIRC, it was some awful type of dough with a couple icky
dry toppings; and also IIRC, it was yet another food whose origin
was poor people trying to use inedible or leftover foods... So, to
argue whether it should be homemade from nice all-purpose flour and
tomato sauce and cheese and vegetables and meat vs. made in a
factory, well, neither one is authentic.
My home-made pizza recipe? Well, it's not difficult, nor is it
authentic (obviously), nor is it something many people would like,
nor is it elite, but here it is:
[Many] red plastic sack of pizza dough mix, can't remember if it's
Betty Crocker or Pillsbury or what
[Large jar] Francesco Rinaldi original meatless pasta sauce or
Prego pizza sauce
[Bulk pack] any brand of string cheese
[huge bulk bag] good quality mass-produced shredded mozzarella
Make huge crust from dough. Place string cheese sticks around
perimeter and roll edge of crust over, completely enclosing and
sealing cheese.
Bake on perforated pizza pan for random time at random temperature.
Add too much sauce. Bake on pan randomly again.
Add way too much cheese. Bake until cheese is thoroughly melted,
you're too hungry, or crust begins to burn. Hope cheese is nearly
melted by that time, anyway. I've never burned the crust this way.
Sometimes parts of cheese will overcook before all the cheese has
melted; you may need to add another intermediate bake with half of
the cheese thickness.
Cut into 8 pieces with pizza machete, if you have one. If not, a
really big pizza wheel will work, but it'll be kinda messy.
One slice will be a meal (or two) for most people. I'm good for two
or three slices, usually.
Boboli crusts are good, too, but you can't make THAT pizza on them.
> (I hate posting things like this, because it makes me hungry)
Me too, every time.
--
Rick "Heart-attack pizza" Onanian
