Wednesday, September 29, 2010

Pizza. Every. Week.

My husband shared a link to a free Pizza on the Grill Cookbook deal in June which amazing seems to still be available.  He’s obsessed with slickdeals which tends to work in my favor.  You pay $5 shipping and handling, but still it's a pretty good deal for the cookbook and two packs of the yeast.  Basically, Fleishmann's is pushing their new pizza crust yeast and the free cookbook is supposed to get you to want to purchase it.  Worked pretty well since I've bought two three packs of their yeast since.

I waited not so desperately for it to arrive since the form claimed it would take six to eight weeks to arrive.  It showed up in the mailbox several weeks sooner. I tried it out that night.

Of course, I read all the instructions or at least the whole introduction and basic instructions.  I’m a stickler for instructions.

Basically, you make the crust, stretch it out, and throw it on grill with the charcoal all shoved to the opposite side (i.e. the coals aren't right under your pizza.  It WILL burn if they are). You put the lid on and wait 3 minutes, then turn the crust 180 degrees (so the opposite side is towards the coals), put the lid back on and cook for another 3 minutes. Pull it off the grill and top with whatever you want. Then put it back on the grill, close the grill and wait 6-8 minutes or longer depending on how done you like your pizza and how hot your coals are. I like to position the vents in the top so I can see the pizza without opening the lid.

Stretching the crust out by hand and throwing it on the grill gives the pizza a nice rustic appearance that I love. 

If you want easy awesome thin crust you need to roll the crust out well beyond the thinness that seems reasonable.  Like, 1/8 of a inch or so. Trust me.  Little air pockets will puff up inside and it will be fabulous. It burns quick though, so keep an eye on it.

You can do the same thing in the oven. Crank it up as high as it will go and cook the crust right on the rack. I've been doing that more lately since it's been raining on the days I feel like pizza.

Note the conspicuous lack of color on one quarter of each pizza. Austin only likes meat and cheese on his, so his part isn't ever as pretty as the rest.

My new skill combined with a large supply of homemade pizza sauce have meant I've made pizza at least once a week ever since.

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