Don't you love it when you think something through from beginning to end, your engines are ready for take off and everything goes great, until you hit the finishing line, when a little missed detail creeps up on you and everything is lost?
Well, that about sums up my first pizza barbecuing experience. Be prepared to read a lot more about this subject in the weeks to come, because I am determined to perfect it! I was hoping for a flavour-rich pizza, packed with nutrients but also interest and having several big time ingredients coming together on one beautiful pizza pie. So far everything was going great - I made my dough starter, it was doing it's job, the tomatoes roasted perfectly at 210 F for 2 hours, my pesto was made and I had to work hard at not gobbling it up right then and there. It was fun, I tell you, fun! I love working with these ingredients, because they smell so rich while I prepare them, and I can get my hands dirty while they work their simple magic.
I honestly have done zero research on how to barbecue dough. I have watched other people do this on TV, and everyone seems to have their own way of doing. So instead of copying someone elses way, I decided I would figure it out on my own and put a bit of myself into it. I did decide, however, that putting the dough directly on the grill was far too scary, so instead I let the pizza stone heat up with the barbecue.
Just being outside to cook was invigorating, there was snow all around me - my backside froze as the front side was heated by the fire. But let the bbq season begin, I say! 
When I deemed the pie to be done, inside we went to tear into it - fully expecting amazing results. But was I surprised to discover that the one little detail which should never be forgotten, was. Salt! I forgot to add salt to the dough. Sheesh.
I honestly have done zero research on how to barbecue dough. I have watched other people do this on TV, and everyone seems to have their own way of doing. So instead of copying someone elses way, I decided I would figure it out on my own and put a bit of myself into it. I did decide, however, that putting the dough directly on the grill was far too scary, so instead I let the pizza stone heat up with the barbecue.
Just being outside to cook was invigorating, there was snow all around me - my backside froze as the front side was heated by the fire. But let the bbq season begin, I say! I am guessing putting dough on the barbie is something that comes with practice. Or perhaps smaller size pizzas. Note to self: personal pizzas, not full sheet pans! Regardless, mine cooked through in under 10 minutes - even if the bottom was a bit charred and the top still uncolored. It smelled amazing...
When I deemed the pie to be done, inside we went to tear into it - fully expecting amazing results. But was I surprised to discover that the one little detail which should never be forgotten, was. Salt! I forgot to add salt to the dough. Sheesh.
Until next time...
1 comment:
I hate it when I forget the salt! We just finished off a loaf of bread that was salt-free. Blech! It makes so much of a difference.
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