Mike Nolan
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I often put semolina in pizza dough, so using it when rolling out the dough for the grilled pizza wasn't a problem for me, even though a fair amount of it wound up being incorporated into the pizza dough.
I grew up in a small town in NW Illinois, and the city water was very high in iron, many plumbing fixtures would have a dark brown stain from it.
I'm told they had to upgrade the water system a number of years ago because it wasn't compliant with updated state water quality standards for municipal water systems. I don't know if that addressed the iron issue, though.
When I was growing up, my grandfather had a cabin outside of town (on the Apple River) where we'd go on Thursday and Sunday afternoons. It didn't have a potable water source, so we always took gallon jugs of tap water with us, and kept a jug of water in the fridge (the cabin did have electricity), which always tasted so much different than just water straight out of the jug.
I hope you have some bottled water on hand to get you through your well crisis.
Boiling water would gelatinize some of the starch in the flour, similar to how tangzhong bread works.
Sticking wasn't a problem at all, the grill was at about 400 degrees, I just slid the dough off the peel (dusted with semolina so the dough moved around easily) onto the grill, and in about a minute it was set up enough on the bottom to move around with tongs and pick it up to see how it was cooking.
The dough is a bit sticky when you start to shape it, but you keep dusting it with semolina as you work it. I think the semolina also adds a little crunch to the crust, I often add it to other pizza crust recipes.
With some grill styles you might need to put a little oil on the grill, but our new Napoleon grill has fairly wide grill surfaces with an 'S' shape.. I was a little worried the first time I made burgers that they might crumble and fall through the openings, but that hasn't been a problem. I use 80% lean meat when doing burgers on the grill, a lower fat content meat might be more crumbly.
After you grill the bottom for 2-3 minutes and it starts to develop some dark spots (some sites call them 'leopard spots'), you take it off, flip it over, put the toppings on the now-grilled surface and then put it back on the grill to cook the other side.
I probably put too much toppings on the savory pizza (I often do), and there's a lot of the toppings left over since I was originally planning two savory pizzas but Diane suggested the dessert pizza, an excellent idea!
For the dessert pizza, I spread a little butter on the surface before dusting it with cinnamon/brown sugar, saving a little of that to put on top of the bananas. The marshmallows were cut into 4 pieces and didn't puff up a lot, though several of them had some nice brown areas on them.
We liked both the savory pizza and the dessert pizza, and one batch of dough makes enough for the two of us, possibly with a piece or two left over. (There weren't any leftovers last night, but I was HUNGRY by the time the pizzas came off the grill.)
We'll definitely make pizzas on the grill again, but it probably won't be an every-week thing, and not in cold weather. The dough should work indoors as well, I'd be tempted to do them in a cast iron pan on the stove rather than in the oven, I suspect it'd be more like the outdoor grill. Might need a lid on the pan, though.
August 21, 2022 at 12:25 pm in reply to: 2022 Hummingbird Migration Underway (and other birds) #36075We're starting to see two or three hummingbirds at a time, chasing each other away from the feeders, of course. They're SO competitive. We usually have them around until the latter part of September, depending on how soon cooler weather shows up. One day in the 30's and they're gone.
I've got about 12 feeders hung at this point, I think I have two or three more I could hang, including two window feeders.
When I took the course on making steamed dumplings, we rolled them out using a small dowel. The instructor was making almost perfectly round ones, she had obviously had a lot of practice at it. The good news is that the not-quite-round ones taste just as good.
A friend of mine was making tortellini yesterday, they looked great, he is a very precise cook.
I was looking at a tortilla press last year, not for making tortillas but for making empanadas and possibly even thin pizzas.
I don't think a 6" press would be big enough for pizzas, though it'd be fine for empanadas.
There's a burrito place in town that has a really big press that flattens and cooks their flour tortillas in about a minute. I've seen a similar press at Blaze Pizza for making their pizzas, which are somewhere around 10" in diameter. It doesn't cook the dough, and it leaves a rim like you would want on a pizza.
We prefer hard corn shells for tacos, and I'm happy buying the stand-n-stuff ones in the store. Our younger son preferred flour tortillas but he's in San Fran now. (In January it will be 10 years since he moved there.)
Anyway, the reviews on the metal presses were a mixed bag, apparently the handle that applies the pressure is the weak link, literally.
I made the pizzas on the grill tonight, one regular one with mushrooms, artichoke hearts, tomato chunks and cheese and one dessert one with bananas, chocolate, marshmallows, cinnamon and brown sugar. Both are about 10 inches in diameter. They were both great!
The crust is the recipe King Arthur sent out with their first Pizza School email two weeks ago, except that instead of using their 00 pizza flour I used a blend of AP and pastry flour. It is a good crust, very different from what I've been making and not like any take-out pizza I've had. How much of that is the dough recipe and how much of it is cooking it on a grill is hard to say.
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You must be logged in to view attached files.Did you try sandwiching the tortillas between two damp paper towels?
NY strip steak, mushrooms, baked potato and sweet corn here. The vendor I got the corn from this afternoon says she expect to have it until first frost. I also bought a cantaloupe, might be the last one I have to buy for a while, I've got several that are getting close to ripe, including one Crenshaw. (Oddly enough, that appears to be the only Crenshaw that set.)
If the weather cooperates, and the current forecast says it should, tomorrow I'm trying a pizza on the grill.
King Arthur has been sending out emails on their new 'pizza school' lately. I don't have their pizza flour, but I'm going to try making pizza on the grill Saturday, using a blend of AP and pastry flour.
Our Whole Foods is on the other side of town, we don't get that way very often and I probably haven't been inside the Whole Foods yet this year. We've got an Aldi's and a Trader Joe's nearby, as well as two big grocery stores. Of the two, I actually prefer the Aldi's.
We've also got a Natural Grocers across town, that's where I get my BRM pastry flour, under $6 for 5 pounds, so a lot cheaper than King Arthur. KA has raised their 'free shipping' point to $99. I've still got some of their baker's special powdered milk, that's the only thing I haven't found a different source for yet.
I've been to that end of town a few times lately, once just to check out the Chicago hot dog place. Been back there twice, for mall food the dogs are reasonable versions of a Chicago dog, but they were out of Italian Beef on my two return trips. That place needs to get its stuff together, they're losing business big time. They're the 2nd store in a new mini-chain, the concept is OK if they get their supplier issues fixed.
The guy who founded Portillo's sold the company to a Boston-based private equity group a couple of years ago, for about $900 million. He retained ownership of a number of the buildings, though. A typical Portillo's has a yearly turn of over $7 million, or about twice the typical McDonalds. Chick-Fil-A also has a high average store volume, which I can believe given the lines I see in their drive-thru nearly every day. (Unfortunately, all their chicken is marinated in a garlic marinade, so my wife can't eat there.)
The Tribune had an article a while back ranking 30 non-chain Italian Beef shops. Now that's research that you can sink your teeth into!
In Chicago Al's Beef is generally considered the best of the chains, Mr. Beef is pretty good, too. (I've only been to an Al's once, I thought the beef was too greasy, maybe that wasn't representative, though.) I've seen frozen Italian Beef in stores, including Sams Club, the brand is Charlie's. It's OK, but I need to find a sturdier bun recipe, or just stick with Rotella, made in Omaha, they're not quite as good as the buns in Chicago but hold up better when dipped than my home-made ones do.
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