A few tricks we've learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn't go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don't stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
You can add your child's favourite ingredients, including pepperoni, roasted red peppers, garlic or cooked mushrooms, to this basic recipe. Fresh mozzarella is now at the supermarket in both cow's milk and buffalo varieties, but you can substitute whatever cheese the family may prefer. Brush pesto on the base if your kids like it or just dot it on top of the tomatoes.Read More
This recipe suggests using a heated pizza stone as its residual heat will crisp the crust’s bottom. Once broiling, I suggest opening the oven door periodically both to check on the pizza (and to ensure the broiler doesn’t turn off). This filling will top two pizzas.Read More
The secret is to handle the dough gently, leave it for 18 hours, then form the pizzas, gently. With this dough I was able to form the circles on my fists, something that has always eluded me.Read More