Demeyere Cookware

Maurits Demeyere explains the features of advanced design its famous cookware business.

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Pizza on the grill

We have a brick, which we use for pizza and bread. One of them is old, and so hot that I get the flavors of the food of love, out of them. The other is new and I try to use all the more in tune with his partner in the oven.

Baked pizza is an important food in our house. We love pasta and experimenting with all kinds of possibilities. For some reason, finally, impressed us this year to take the pizza in the summer outside.

Weuse our brick on the grid. There is not much difference when cooking in the oven, but the perception is taking the pizza to grill and eat outside of the beautiful summer weather, and heating is not in the kitchen. The advantage of the brick is that doing for the fall through the barbecue grill and pizza baked to ensure uniform.

If you cook directly on the racks, it is necessary in two phases. You need the crust on greased hot SearSide of the grid and then move the crust on the grill cooler for the increase and the kitchen.

There are some things in cooking the pizza on the grill.
If you are directly grills for cooking, see load the toppings. You can get a pizza between bars in a very short time. Sear and then for more. Cover the grill to finish cooking.
If you use a brick, preheat the grill with a stone on the grate. Prepare your pizza on a paddle. Sprinklebit 'of flour onto heated stone, and slide the pizza onto the stone. Cover and cook.
Reflecting on a pizza barbecue should indicate the source. Use fresh vegetables, cream cheese, grilled meats and even a little white sauce on the seasonal differences to be emphasized.
Do not go too far from the grid. Look at that pizza. Grilling temps and times are different, that the oven is in many ways. Some grills are hot spots and cook more quickly than we can imagine.

You could use a fewtrying to do it well, first try to have the company for the pizza on the grill. I am pretty sure that you all enjoy the break from the kitchen and the aromas of the grid.

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