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I love it when all you DS peeps send me a line now and again! Suggestions, props, contributions, a little love (or even some hate), I’m happy to hear your voices.
This recent comment came from another DS Bro (way to be vocal amigos!) and with it some great advice regarding the Grilled Pizza post. I can’t stress enough how delicious and easy these pizzas are but be forewarned – these baby’s are quick cookers so preparedness is a MUST! I usually put all my toppings in one big bowl, premix them together so I can just “dump and spread” as quickly as possible. Time is of the essence!
And just so you don’t feel bad Matt, I too have had a few charred pies that have met the fate of the dumpster. Never fear, get back on that horse and try again…practice makes perfect!!
“I tried your grilled pizza. I was hearing your words of wisdom and encouragement in my mind as I began. My one and only problem was I did not appreciate how quickly the crust cooks. I know you told me that it goes fast and your blog even states the same. I put the dough on the hot grill and went inside, grabbed the toppings, spatulas and hot pads to return to a nearly burned crust. I was only inside for what seemed like 30 seconds, but was probably 2 minutes at the most. We made two pizzas. One was salvaged and the other was not. The one we kept was a hit.
I will try it again and I am sure I will have better results. I am going to do four things different the next time. I would also encourage anyone else who tries this to consider these too.
1. Follow all of the preheating instructions
2. Assemble all of the toppings and everything else that is needed BEFORE placing dough on the grill.
3. Turn the heat way down to Low when placing the dough on the grill to minimize the risk of burning your hands and overcooking the dough.
4. DO NOT leave the grill while cooking.
Thank you for your creative ideas. It provides great new things to try and for me, interesting stories to tell.”
~Matt F. – Fort Wayne, IN