Charcoaled cheese

Pizza on a Weber Charcoal Grill

Описание:

http://CookingInHD.com: Barbecue Pizza on a Weber Charcoal Grill. In this video recipe, I've created a 'Deluxe' pizza, with cheese, pepperoni, mushroom, green peppers, and olives, as well as a 'Hawaiian' pizza with cheese, bacon, and pineapple. Both were grilled directly on the barbecue grill, without using a pizza stone, and they were amazing! A terrific alternative to baking pizza pies in the oven. Visit http://cookinginhd.com/pizza-on-a-cha... for the complete recipe.

Комментарии:

whitewolf3999 пишет: Thats a cool day in south texas lol

Mr00destruct0 пишет: If you cook pizza every Thursday you should look into the Kettle pizza attachment for 22" kettle grills.

416hellrazr пишет: You need to cook the raw dough with the toppings on it. No Italian restaurant or even fast food pizza place cooks the dough first then adds the toppings. If you're worried about the toppings falling through or the pizza to heavy to lift. Use a pizza pan the first 10 min of grilling then remove it to get some grill marks. Ciao

cookinginhd пишет: @X02switchblade - Thanks for your comment. The Kalas sea salt is available in Toronto Canada at fine food markets... probably because of the large Greek community here. Γεια Σου!

dingo8yobaby пишет: how come you didn't use the pizza stone on the bbq?

jason hullihen пишет: olive's yuck.... glad you like it... thanks for the vidio.

X02switchblade пишет: Yummmmyyyyy!
how did you get that Kalas salt, which we have here in Greece?

cookinginhd пишет: @dingo8yobaby - I could have used the pizza stone on the bbq, but grilling the pizza dough is more interesting and adds more flavor to the pizza crust.

Hookemups пишет: The cheese and toppings were not hot enough. Looked boiled rather than baked. Put your stone on some empty cans to lift it higher into the lid for more heat.

whitewolf3999 пишет: Thats a cool day in south texas lol

Mr00destruct0 пишет: If you cook pizza every Thursday you should look into the Kettle pizza attachment for 22" kettle grills.

416hellrazr пишет: You need to cook the raw dough with the toppings on it. No Italian restaurant or even fast food pizza place cooks the dough first then adds the toppings. If you're worried about the toppings falling through or the pizza to heavy to lift. Use a pizza pan the first 10 min of grilling then remove it to get some grill marks. Ciao

cookinginhd пишет: @X02switchblade - Thanks for your comment. The Kalas sea salt is available in Toronto Canada at fine food markets... probably because of the large Greek community here. Γεια Σου!

dingo8yobaby пишет: how come you didn't use the pizza stone on the bbq?

jason hullihen пишет: olive's yuck.... glad you like it... thanks for the vidio.

X02switchblade пишет: Yummmmyyyyy!
how did you get that Kalas salt, which we have here in Greece?

cookinginhd пишет: @dingo8yobaby - I could have used the pizza stone on the bbq, but grilling the pizza dough is more interesting and adds more flavor to the pizza crust.

Hookemups пишет: The cheese and toppings were not hot enough. Looked boiled rather than baked. Put your stone on some empty cans to lift it higher into the lid for more heat.
You'll Need:

* Any hard cheese, ladotyri, kefalotyri, parmesan
* lemon for pouring juice over the cheese

Procedures : Cut the cheese into 1 cm thick slice. Put it on the grill and let it become slightly brown on both sides. Cheese should be still hard and not so creamy and sticky like when fried. Serve as an appetizer with lemon on the side