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Added July 19, 2006 | Recipe #178344
Showing 1-5 of 5
I used your method of grilling for my pizza...it's great! Flipping it over really makes a difference. Thanks for the great idea!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I LOVE this recipe and have made it 3 times so far. It is so interesting to make! The first time I didn't notice the part in the dir. that says you may not need all the water, and my dough really was difficult to work with (sticky!). I just kept adding more flour. Despite this the pizza was superb and I was motivated to watch the video by Amer. Test Kitchen (to perfect my technique) and I then realized how I had added too much water. Their dough was really pliable and thick. After that I watched my water amount and had much better luck. I don't really find the recipe difficult but there is a lot of last min. scrambling in the cooking part! We absolutely find the results worth it. I recently used some garlic dipping oil and used that in place of the oil mixture and it tasted the same (when I made the oil I had enough leftover to use a second time). I've used all different tomatoes: grape, all-purpose, Italian, and they all worked out great. The fontina cheese adds a better texture than mozz. You can buy a big wedge at Costco for about $8. I do recommend parchment paper (floured) which I found next to Saran Wrap. We prefer to roll the dough thicker than the recipe calls for. Thanks Kiwiwife, for posting such a neat recipe. Roxygirlpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This was my second attempt at a grilled pizza, and this one turned out wonderfully just as predicted! I have a gas grill and cooked 2 at a time--had the heat too high and burned the first 2 a bit. I used fresh tomatoes and basil from my garden, and mozarella and parmesan cheese. I sprayed the crusts with cooking spray to keep them from sticking; next time I'll just brush them wih the olive oil mix since I had plenty. So much faster than a traditional pizza (only about 4 minutes total cooking time for each twosome) and the kitchen stayed cool! I will be making these little gems a lot! Thank you for the inspiration.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I made this recipe for PAC Fall 07. 5 stars definitely. This was my first time making pizza crust from scratch and it came out great. For my pizza I followed the recipe as written and for DD's pizza I used her favourite toppings. I also cheated a bit and used drained, canned diced tomatoes. It would probably be even better with fresh tomatoes. I cooked it on an indoor grill. Thanks so much for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I agree -- I have made this several times and this is awesome! The smoky flavor can't be beat, IMHO. I found what really works is -- thin dough, really thin; hot grill! I use a gas grill and it's fine. I didn't do their toppings -- I used drained diced canned tomatoes. I've even used a boughten pizza sauce -- spread very thinly, of course! I usually need more flour so the dough isn't too runny. Give the dough time to relax while rolling out. Roll out all the dough rounds and cover. I put the dough on the bottom of a well-floured cookie sheet and just slide it onto the grill. Put all your prepared toppings on a tray by the grill and have some space to put the pizzas while you top them. Once you start cooking, it's fast. Fresh basil is SO worth it! This is a great treat! Thanks, Kiwiwife!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (417 g)
Servings Per Recipe: 4