|A Pizza Margherita (Nice topping, poor crust, baked in my feeble old oven)|
I'd read much about cooking pizza on a gas or charcoal grill. In fact, with the help of fellow blogger Tancho, we'd played with this concept a few years ago, with tentative results. I was also chafing under the constraint of not having a working stove or oven for almost a week. More about that later.
The essence of baking pizza on the grill is to first quickly bake a crust directly on the grids above the burning coals. The grill marked dough piece is then removed, turned over, and a very light amount of pizza sauce and of toppings is applied to the baked side. The pizza is then placed back on the grill, the cover is lowered, and the toppings heat up as the cheese melts, say, 3 minutes in all.
|The moment of truth|
|A nice, browned bottom is important|
|It's essential to have all your ingredients "mise-en-place".|
About a year ago, I hit upon the idea of preheating a clay comal in the charcoal grill, then peeling the already topped pizza onto the comal. In theory, this is a workable solution, but there were snags in practice.
The principle snag was sliding the raw pizza off the improvised cookie sheet "peel", although dusted with cornmeal. I got a little better at this during the recent Sunday cookout, but never expert. To further test this concept, we invited a neighbor lady and her daughter to be our guests. They were pleased, I know, but I was not totally satisfied. More practice will be required.
Here's the meal we had:
Sra. Salud brought her specialty, Caldo de Pollo, for a starter.
|Caldo de Pollo (iPad photo)|
|Dough balls resting prior to extending|
The first pizza was a Pizza Vegetariana of grilled seasoned eggplant slices, sweet colored peppers and onion.
|Spinach Pizza. A bit stringy.|
|Pizza Mixta. Note the browner than usual crust. Good.|
|Approved by Inspector # 4|
|An ideal crust bottom.|
(browned in a cast iron skillet on another occasion.)