So close you can almost taste it

stretchy

We are almost there, folks.

crust + coals

I know I’ve been promising a write up of Mike’s grilled pizza for seemingly forever, but I think we can finally say that we’ve almost nailed down the perfect version. The sauce and dough recipes are now exactly where he wants them to be, but there are a few small issues of timing and technique he still wants to work on. Which means that there is going to be a lot of grilled pizza in our immediate future.

Mike's grilled pizza

Which isn’t a bad thing at all.

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5 thoughts on “So close you can almost taste it

  1. I don’t know how small your grill is, Maggie, but the first few times I grilled pizza, I did it on a Weber Smoky Joe. It’s tricky, but you can make it work.

  2. Your future is looking pretty damn good. I’d love to give this a try once the formula is perfected. I love kitchen experimentation!

  3. Brilliant news, am really looking forward to seeing this. Cooking pizza on the barbecue is not a big thing in the UK and I’ve found it quite difficult to find any information on it, apart from what I’ve read here. Can’t wait for the final summary!

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