My main goal was to test the crust and see if it can be easily cooked directly on the grill. The book made it look really simple, but I wasn't convinced.
The results:
It's crazy but true. The dough did not stick to the grill. Not even one little crum. As for taste/texture, the dough was okay, but sort of tasteless. I decided to add more olive oil and salt to the recipe next time. Also, the recipe I was using required you to mix the ingredients and let it sit at room temp for 24 hours. Three hours before use you have to flip the ball of dough. I actually brought the dough to work to flip it, but I think the room it was sitting in was a little chilly. This, I think, made the dough a little tough.
The proof...
This is the mushroom medley pizza with leeks, wild mushrooms, roasted garlic, camembert cheese with fresh thyme.
I forgot to take the picture before we ate the pizza. This is what was left! This is the Margherita pizza with fresh buffalo mozzeralla, tomato sauce and fresh basil from our garden.
Goal for next attempt:
Improve the texture and taste of the dough.
1 comment:
those look soo delicious, especially the mushroom one!
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