mrmudcat said:
Blooz have you tried the stone outside on the grill.I have made some nice ones outside to everyones amazement.
Do you use corn meal on your stone to make the pizza slide easily???
I haven't tried the stone on the grill yet, but I've heard that you can make some really good pies on it that way.
No, I never use corn meal on the stone or in the crust (although I know that's done with Chicago style pizza). I just use flour on the pizza peel and the stone to make it slide easier. Again, it's the way they do it with NY pizza, and that's how I learned it. I actually read somewhere about a comment a NY pizza parlor owner made that among other things that he considered "non-traditional", that he never used corn meal to slide his pizza. You'd only see flour in his oven for that according to him.
To me, there's traditional, Italian pizza like Napoli and NY style, and I like it just so. But then there are lots of things you can do with "pizza" (for lack of a better name) that a narrowly focused "pizza nazi" would say is an abomination. The choices are only limited by your imagination. I made some rye bread dough once and topped it off with some pastrami, sauerkraut, Emmenthaler Swiss cheese and some Russian dressing. Pastrami Ruben pizza....and it was great! I make a Tandori pizza, Mexican pizza, four cheese pizza (quattro formaggi), eggplant pizza, and several others, most of which I just made up. Again, you're only limited by your imagination.
My wife doesn't like pizza much at all. I almost didn't marry her when she told me that. It's un-American not to like pizza...am I right?
I do make one pizza that my wife does like though. I make it with goat cheese, roasted garlic, olive oil, capers, sun dried tomatoes, scallions, baby portabella mushrooms, Kalamata olives, fresh basil, sliced plum tomato, and a little mozzarella and Pecorino romano sprinkled on top.
She says it doesn't taste like pizza, that's why she likes it. It's still rock n' roll to me.....:AOK:
ancake:
