https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=PizzaPizza - Revision history2026-04-06T00:00:13ZRevision history for this page on the wikiMediaWiki 1.39.3https://olsonrecipes.com/w/index.php?title=Pizza&diff=185&oldid=prevNiels: 1 revision imported2023-06-06T05:16:39Z<p>1 revision imported</p>
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</td></tr></table>Nielshttps://olsonrecipes.com/w/index.php?title=Pizza&diff=184&oldid=prevold>Niels at 18:02, 9 September 20172017-09-09T18:02:04Z<p></p>
<p><b>New page</b></p><div>All you need is [http://www.varasanos.com/PizzaRecipe.htm Varasano's pizza recipe]<br />
<br />
Once you're done reading that ...<br />
<br />
* Try Kyle's [[Pizza dough]]<br />
* or if you're really busy, Trader Joe's pizza dough<br />
* toppings<br />
* 3/4 lb mozzarella per pizza<br />
* pizza stone<br />
* grill<br />
* flour<br />
<br />
* put each dough in a cereal bowl with some flour at the bottom; let rise for 1 hour at room temp. The dough will assume a round form as it rises.<br />
* Put the pizza stone on the grill and pre-heat for 20 minutes.<br />
* Sprinkle some flour on a flat surface. <br />
* Pat out the dough until about 9" in diameter<br />
* bring in hot pizza stone<br />
* hand-toss dough to 14" (1)<br />
* throw dough gently onto stone, starting from the far edge.<br />
* Apply toppings<br />
* Return to grill and close the lid.<br />
* Check after about 10 minutes. May take 20. Depends on grill, outside temp, wind, humidity, etc.<br />
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== Sauce ==<br />
* I find simple, chopped tomatoes work will after finely chopped in an electric blender and allowed to drain. The electric blender does a better job of disrupting cell membranes than hand-crushing, which is key, because you want as much water out as possible, and most of the water is intracellular.<br />
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(1) If you get a small tear in the dough as you're putting it down, just pull a small fold of nearby dough over it (the cross section would makes a Z, but from the surface looks like a lip).</div>old>Niels