The sea was angry my friends but I pushed on through the storm and made the pizza. Onion, mushroom, and green pepper.
I added wood chunks and got the oven past 700 degrees. What came of it was darn near perfection. Perfect crust (sorry I doubted you Betty Crocker), wood fired flavor, moist toppings all golden brown.
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10 comments:
No pic of the finished pizza????
Hm, now I really want to do pizza on my barbeque!
By the time it was done half the wine was gone and I was hungry!
I'm sold! I need to get one of these SO BAD!! Making pizzas this weekend, gonna try and grill one then finish it in the smoker!
I was expecting some sort of excuse like that! :-)
Gosh I hate to be critical at a time like this, your Momemt of Glory,but I firmly believe your pizza was calling for a bit of the grated cheese on the top, not as much as on the bottom, you understand, but SOME, to hold everthing together. Oh, and red onion, sliced sliver-thin, would be my choice. And where was the fresh garlic? I anxiously await pizza number two.
Phfrankie wants it "his" way.
Phfrankie is a natural born leader.
Well sir....in the South we opt for the sweetness of genuine Vidalia onions over reds.
We have taken the cheese suggestion under advisement and it will be passed along to a sub committee chaired by Tanner for further study. At first thought it sounds rather Papa Johnish.
The fresh garlic is a fresh idea that I like.
You tell'm wReg!
Other than the fact that it is missing sausage or pepperoni, it looks fabulous!
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