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Name:   roswellric - Email Member
Subject:   Pizza!
Date:   4/12/2010 9:12:52 AM

Very good at Amsterdam in Auburn. Hand tossed. Best I have had around.



Name:   blmeanie - Email Member
Subject:   Pizza!
Date:   4/12/2010 9:58:58 AM

off on a tangent - but does anybody cook pizza on a grill? Advice?



Name:   roswellric - Email Member
Subject:   Pizza! Stone!
Date:   4/12/2010 2:04:53 PM

You can if you have a pizza stone. And you would need to get the grill pretty hot...say 450+ why don't you Google up Bobby Flay and Pizza. He does them on the grill.



Name:   Tall Cotton - Email Member
Subject:   Pizza!
Date:   4/12/2010 5:28:47 PM

I've cooked them on the grill when we're out of the dock. Works just like the oven IF you have a stone. You can use stone floor tiles if you can find the right size. Not ceramic, natural unsealed stone. They are cheaper than "official" pizza stones especially if they are chipped on the edges.



Name:   lake gal - Email Member
Subject:   Pizza!
Date:   4/13/2010 8:11:55 AM

We do pizza on the grill all the time. Get the grill to 500, make your own dough and let your guests do the rest. Who needs Bobby. We come up with lots of varieties. Favorites so far are shrimp scampi pizza, duck and fig pizza and of course barbequed butte pizza. A big crowd favorite is stuffed crust pizza.



Name:   Talullahhound - Email Member
Subject:   Pizza!
Date:   4/13/2010 5:56:36 PM

Better than _____?

For the record, I know a lot of people like exotic things on pizza crust, but that is not really pizza. It needs to have another name. :-)



Name:   Tall Cotton - Email Member
Subject:   Pizza!
Date:   4/13/2010 8:19:03 PM

Isn't that a flatbread?



Name:   Ulysses E. McGill - Email Member
Subject:   Pizza!
Date:   4/14/2010 1:47:47 AM

I make them on the BGE every week or two. I prefer a steel pan with holes over a stone.... I like the crust texture and flavor better this way, but both work well. If you use a stone, it should be pre-heated and cooked above 425 degrees. If you use a steel pan, you need a defuser plate and a lower temperature (350-400) for baking.

See link for a pan similar to the one I prefer, I don't use a silicone mat (the red covering)

URL: http://www.cheftools.com/prodinfo.asp?number=02-2128&?utm_source=google%2Bbase&utm_medium=organic&utm_campaign=google%2Bshopping

Name:   Ulysses E. McGill - Email Member
Subject:   BTW
Date:   4/14/2010 1:53:15 AM

My pan was purchased at the Red Hill Cottage, but I don't know if they still have them. Jim could probably get one if you're interested.



Name:   roswellric - Email Member
Subject:   OK-OK
Date:   4/14/2010 11:14:30 AM

Go easy on me. I'm desperate for a NY style pizza. Has the pizza changed since you were there? I had a white pizza with red peppers, artichokes, tomatoes, onions, Shitake mushrooms and spinach. It was really good.
The best white pizza I have ever had is a fig & spinach pizza at Sugo in Roswell. Check out the Tosso Tosso Pizza not to mention the rest of the stuff on the menu. You'd probably like the 4 cheese Bolognese pizza. Sugo is better than Springhouse and not near as pricey.

URL: Sugo

Name:   water_watcher - Email Member
Subject:   OK-OK
Date:   4/27/2010 9:56:18 PM

I am not a big fan of Sugo ... too much going on in their food ... and too sweet. The put reduced balsamic on everything. Sometimes, simple quality fresh flavors are better.

I prefer Di Paolo's much more (on Holcomb Bridge) not far from the Roswell Sugo.



Name:   Talullahhound - Email Member
Subject:   The thing I always wonder
Date:   5/11/2010 11:32:07 PM

Is why can't a decent NY pizza be had? I've had sauces that were too sweet; sauces that were too acidic. But, in theory, it should be possible to replicate it, since the ingredients can be had in other places.

I recently read an article that said a professional pizza oven reaches temps about 850 degrees; Do you think a BGE could get up that high?





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