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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3977.0. "BREAD: Pizza/foccacia/pita on the grill" by JUMP4::JOY (Perception is reality) Tue Sep 20 1994 13:51

    Here is an easy way to make pizza, foccacia or pita bread on your
    GRILL! My husband has perfected the technique and I've finally had to
    tell him to stop to save my waistline!
    
    Purchase (or prepare your own) pizza or bread dough (enough to make 1
    large pizza is plenty for 4 people). Divide the dough into 2 or 4
    pieces (2 for pizzas, 4 for foccacia or pita) and roll out to about
    1/2" thickness. Change the thickness depending on what you're making. 
    Heat your grill so the grate is hot. Spray one side of the dough with 
    oil (we use olive oil PAM) and place that side of the bread dough down
    on the grill. Cover and cook on low for about 5 min. Check the dough
    fairly frequently so it doesn't burn (we sacrificed the dough the first
    time we tried this to the bread gods). When the dough is nicely
    browned, brush or spray the top with oil and flip. If you're making
    foccacia, brush on a little more oil and add fresh herbs, such as
    rosemary or thyme and cover and finish baking for 5 more min. If you're
    making pizza, add your topping ingredients and if using a gas grill
    turn on the side of the grill that the pizza is NOT on, turn off the
    side that the pizza IS on and bake until the toppings are cooked.
    
    We've successfully made pitas by rolling the dough thinner and having
    the heat a bit hotter than when making the other breads. 
    
    WARNING - The above breads can be VERY addictive!!
    
    Debbie

T.R	Title	User	Personal Name	Date	Lines
3977.1	One more thing....	JUMP4::JOY	Perception is reality	`Tue Sep 20 1994 13:52`	6
	One thing I forgot, while you're checking the dough for doneness (on both sides), turn the dough a quarter turn with a spatula so it cooks evenly and doesn't burn. Debbie
3977.2	One more thing	AKOCOA::ABRAHAMSON		`Tue Sep 20 1994 13:57`	5
	By the way, don't spray this bread with PAM like Debbie did the first time she tried this, or you may very well set your grill, the deck, your hair, and possibly the house on fire.. Good Luck
3977.3	I saw this on PBS last weekend!	CHORDZ::WALTER		`Tue Sep 20 1994 17:05`	12
	This was done on some cooking show this weekend. (The one that the dark haired gentlemen grills on the deck, comes before Eating Well on PBS, Saturday.) Anyways... he created some interesting pizzas... FRESH mozzerella, tomatoes and pesto Cajun Chicken and BBQ sauce (won a contest recently in Manhatten) Strawberry and Ricotta sprinkled with Cinnamon Garlic - and I mean a head of baked garlic etc. cj
3977.4	Grill with a "stone"	POWDML::VISCONTI		`Wed Sep 21 1994 08:23`	11
	I have used the standard pizza "stone" on the grill with good luck, adds a nice BBQ flavor to it. With the stone, you want to pre-heat the stone as hot as possible, add the fully topped pizza, cooks in under 10 minutes. One nice offshoot of this is to separate the standard pizza dought into smaller sizes (1 dough usually makes 2 good size pizza's) like 8 pieces and have your guest add their own toppings. Regards, Jim
3977.5	Pizza stone on grill	JUMP4::JOY	Perception is reality	`Wed Sep 21 1994 15:10`	7
	re: .-1 We started out using our pizza stone on the grill as well, but it was more of a pain to clean up and you had to wait for it to heat up, etc. Just placing the dough right on the rack is quicker and a lot easier. Debbie
3977.6	Skillet works well too	PIQUE::FREAN	N.B.	`Tue Nov 08 1994 13:40`	5
	I have made pita bread very successfully using standard bread dough (from my machine) rolled out into 3 or 4 rounds, then cooked in a 450 - 500 degree oven on a very hot pre-heated cast-iron skillet that was rubbed with very little olive oil. Cook for no more than 5 minutes. I have not needed to then brown the top surface under the broiler, but you can if you want. It's delicious!