Pizza on the Primo 2008-09-24T08:17:15+00:00
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  • DonMarco
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    Post count: 50
    #60505 |

    Howdy…

    I just finished my first pizzas in the ceramic grill and i really regret not getting one earlyer 😯

    Anyway, i really hope to get some tips and recipes for even better Pizza from you guys in italy. Who else could do the perfect pizza ?

    I grilled one pizza with smoked chicken, pineapple and Jalapeno and the other one with leftover tri tip, roasted bell pepper and mushrooms. Topped both with Mozarella, cheddar and fresh basil.
    First thing i did was roast the chicken, bell pepper and jalapeno on the holland grill. I also roasted some garlic and onion to use it in the pizza sauce.

    When the chicken was cooling i fired up the primo and put on the pizza stone.
    Then i made the first pizza and threw it on the stone as the primo reached 600 F.

    Couple of minutes later it looked like this

    Heres the second one, i had to take it off a bit early for the toppings but the stone got a little too hot and i was afraid to burn the crust.
    Note to self : Shield the stone from direct heat next time.

    DM

    Anonimo
    Post count: 0

    @donmarco wrote:

    Who else could do the perfect pizza ?

    Hi Marco,
    Pizza for italian is a serious matter… [+]
    There’s a lot of things to consider in order to make a good dough. For example gluten concentration, type of water, yeast and so on. Also dough rising temperature and humidity is very important.
    They are almost secrets and every family has his own recipe….
    I can give you some advices to make a good one….privately, of course. (-:/

    Anyway yours looks yummy!

    Anonimo
    Post count: 0

    Hello mate !
    Serial wrote some most important thinghs,during dough processing.
    Apart from that,I can give you my modest opinion:try with a classic Margherita: just need excellent buffalo’s mozzarella,basil,and tomato sauce,that’s it !
    Anyway,thank you so much for sharing and all the best to you ! )(/ (-:/

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