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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes For Pizza & More Paperback – April 8, 2014
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"Offers 100 recipes, 51 for the fire-roasted disks and the rest for the 'nibbles and noshes,' dips and salads that add to the fun of pizza-centered dining, lunching and brunching." -- Sybil Pratt, BookPage
"In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen." --The Kitchn
Top Customer Reviews
The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was.
Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!!
Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings.
Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey?
This book brims with ideas.
Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza.
The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....."
Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker.
I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews.Read more ›
Couple of things... and maybe I'm just not as astute as a couple of the other reviewers, but for one... the indirect heating thing although it sounds sexy didn't work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it's worth, I have an "H" burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped.
Secondly...before you attempt to make any of the pizzas in the book... pizza...peel. ABSOLUTELY essential. [[...] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet.
The only downside to these pizzas... and this is minimal as it's worth the effort overall... if you follow all of their recipes / ingredients the pizzas can be relatively time consuming.Read more ›
Most Recent Customer Reviews
We will try some of the recipes for sure, our grandkids already have picked out their favorites.Published 11 days ago by handyman
Lots and lots of other recipes for sauces, dips, etc! That was an added bonus!! We thought (without doubt) the pizza dough would stick to the grill, but it didn't, and it was... Read morePublished 12 days ago by DeAnna
This book was the start of my husband's latest cooking obsession. Great for inspiration!Published 18 days ago by Ann Peragine
From first time pizza grilled to a seasoned triller, this is a great book for all.Published 19 days ago by Scott Walters
Great pizza and components recipes. Whether you make it on the grill, or not, there are many wonderful recipes to satisfy your pizza cravings. Read morePublished 23 days ago by Patrick W. Divine
Great recipes! I wish some weren't as extravagant though. I would rather just run to my normal grocery store, not have to search for some of the ingredients.Published 1 month ago by scrubbers
Good for learning Pizza on the grill - fun and informativePublished 1 month ago by Lane B. Williamson