Entries tagged with 'grilled pizza'
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Man Cooks 6-Foot-Long Pizza in His Barbecue Smoker
A man in York, Pennsylvania, made a six-foot-long pizza in his barbecue smoker. (He's got a Gator smoker—so called, I assume because of its length): I purchased the dough from a local pizza shop.... I heavily oiled the grate and we had three guys pulling the dough. We assembled it in two 3' sections that we worked together into one large pie.... we sauced and topped the pie with just about everything you could imagine, including peppers, onions, mushrooms, black olives, sausage, and bacon.... I used garlic powder and oregano and a blend of cheeses including mozzarella, romano, provolone,...How Not to Make Grilled Pizza
Some of you may have caught the grilled pizza segment on the Today show this morning. While I generally dig Elizabeth Karmel's work—she's a genuine grillmaster—I can't get behind the toppings she's advising the talking headbots on Today to place on their pies. And it's not even the berry dessert pizza. I'm cool with that. It's the density of toppings and thickness of cheese she's having them load on there. In my experience, grilled pizza is a delicate thing, and you want thinness and a restrained hand when it comes to toppings. If any of you are interested, the...How to Make Grilled Pizza: Some Quick Tips
Photograph by Josh Bousel Grilled pizza. What's there to say about it but that it's pretty awesome and that, yes, you can grill a pizza. It's much more fun and interesting that that other stuff you're thinking about grilling. Burgers? Hot dogs? Steak? Hmmph. Don't you do those every year? And anyway, even if you still want to grill that boring run-of-the-mill stuff, you have three days this Memorial Day weekend, so shake it up, homie. So here's my quickie guide to doing grilled pizza. It's not a step-by-step, hold-your-hand guide—because I don't think doing grilled pizza is that...Bronx Pizza Mini Crawl: Zero Otto Nove and Coals
From left: A pizza Margherita from Zero Otto Nove and the Margherita from Coals. When you're on a pizza crawl, it's a rare that even one in five places you hit up is any good. Last night, on a mini crawl in the Bronx, we batted a thousand. (If you're slow with the baseball metaphors, that's a 100 percent success rate, folks.) Not that we went to even five places last night—just two. So who the hell knows if that even counts as a "crawl," but whatevs. It was our main objective—Ed Levine's and mine—to finally meet the mysterious...Man Builds Coal-Oven Grill Simulator
Editor's note: A short time ago, homeslice Philip G. got in touch, telling me there was a post on pizzamaking.com that was making quite a stir: Reverse-Engineered Coal-Fired Brick Oven. Apparently, a Michigan man had invented a grill insert that he claimed simulated a coal- or wood-fired oven. I clicked over and became fascinated by the metal-and-stone device (pictured below). Could something so simple-looking achieve the holy grail of at-home pizza-making—hot enough and consistent enough temperatures to perfectly cook a pie? I don't know yet, because my 2stone Pizza Grill has only today begun its UPS journey to my home...Grilled Pizza
This entry originally ran on Slice on August 09, 2004, and has inevitably resurfaced twice a year—just before Memorial Day weekend and, as now, just prior to Labor Day Weekend. With each passing "reheat," it looks more and more dog-earred. I'm not sure whether this post is exhausted or just endearingly dated. Take your pick. I guess your takeaway from it should be, Hey! I can grill pizza! While that's not so novel a concept in 2007, it seemed to be in 2004, when I first read about it and threw some dough over hot coals for myself (right). It's...Openings: Accademia di Vino
Over lunch, a Serious Eats colleague told me about the opening of Accademia di Vino. "What's that? Some kinda wine bar? Not interested," I said. "But it's got grilled pizza," she said. "Well, why diddincha say so?" One of the dudes behind this place—executive chef Kevin Garcia—came up through Al Forno, my colleague said, where he worked as something called a tournant, or a roundsman. Al Forno is, of course, the grilled-pizza mothership—the joint in Providence, Rhode Island, where George Germon came up the idea of slapping pizza dough on a grate over coals. Mr. Garcia also did a turn...'Details' Magazine Pizza Roundup
Pity poor Ed Levine. When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground to readers of Slice and of Mr. Levine's 2005 book PIzza: A Slice of Heaven, but there are some new entries to be savored. Pizzeria Bianco [623 East Adams Street, Phoenix AZ 85004; map] "The sauce tastes like a distillation of the ripest tomatoes."Di Fara[1424 Avenue J, Brooklyn NY 11230; map] "... a Di...'Cooking Light' Serves Up a Pizza Smorgasbord
In the September issue of Cooking Light, a "Pizza buffet." Stories include Our Favorite Pizzas: Recipes Herbed Cheese Pizza, Pizza with Winter Squash and Bacon, Caramelized Onion and Goat Cheese Pizza, Margherita Pizza, Caramelized Onion and Goat Cheese Pizza, and Spinach, Caramelized Onion, and Bacon Pizza. How to Make Pizza: With nine different recipes, including basic crust and basic sauce. Pizza Party: How to sling slices for a crowd. Nine Pizzas That Deliver: Nine more recipes. Doughy Issues: Making a great crust starts with a good dough.Smoke Gets in Your Pies: How to make grilled pizza....Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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