Comments on: Meal 0: Grilled Pizzas

By: Liz Copic

Liz Copic — Thu, 27 Sep 2007 20:02:20 +0000

turtles like pizzas

By: Kathy Copic

Kathy Copic — Mon, 24 Sep 2007 12:23:23 +0000

Hey Alice! We’ll definitely get to the Sunday recipes, too. We’re going in order.

By: Alice Dickson

Alice Dickson — Mon, 24 Sep 2007 12:19:22 +0000

What about the rockin Caramel French Toast? I would really like that recipe. Thanks in advance.

By: Aaron

Aaron — Thu, 20 Sep 2007 22:06:58 +0000

Also, just in case anyone isn’t familiar with making bread dough: step 1 of the dough is really to knead for about 10 minutes or mix with a dough hook in a KitchenAid for about 5 minutes — until a little piece of the dough spread between your thumb and forefinger stretches out thinly instead of breaking.

By: Eileen

Eileen — Thu, 20 Sep 2007 20:25:28 +0000

For what it’s worth:
- that recipe makes about 8 10-inch pizzas. The dough can keep in the fridge for at least 3-4 days (just take out what you need).

- Be prepared to make/burn a test pizza (or just the dough — no need to waste toppings!) learning about the temperature of your grill.

- We blended some oil with a few cloves of garlic for the brushing. Mmmmmm.

- There’s a good article (with pics!) about grilled pizza in Fine Cooking #66. I can’t find it online, but I have it if anyone wants me to scan it.