Det var förresten en sak till från sommaren som jag måste tipsa om, och det var den grillade pizzan. Jag har tidigare gjort några tappra försök att grädda pizzan i en vanlig klotgrill, men resultatet har aldrig blivit riktigt bra. Framför tycker jag det är knivigt att få till en bra övervärme i grillen och pizzorna blir då rätt så bleka historier.
MEN, den här sommaren testade jag att använda grillen på ett annat sätt, nämligen bara till att värma en redan gräddad pizza. Såhär: Efter att jag tänt grillen bakade jag ett antal pizzor, i vanliga ugnen precis som vanligt. Jag dukade, ropade ut barnen från skogen och hällde upp vinet. Ja, inte till barnen förstås, de fick saft. Sen, när alla satt sig, inklusive Lotta som flugit in från London, lade jag första pizzan på grillen – direkt på gallret. Det behövdes inte mer än tio, tjugo sekunder för att ge pizzan en fin undersida som påminner om den de får i en vedeldad pizzaugn. Dessutom blev pizzan genast riktigt varm också. När vi delat på den första pizzan lade jag på nästa, och så vidare tills alla pizzor var slut och vi var mätta som plättar.
Alltså: Baka pizzan, lägg åt sidan och grilla den sedan en mycket kort stund på en riktigt het grill. Succé!
Sprödare, godare!
Grillad pizza är gooooott!
Brukar själv grädda på stekpannor (gjutjärn) i klotgrillen. Brukar bli riktigt bra!
Tricket är tredelat. Klotgrill, galler med ”luckor” på sidorna och en sten som får plats mellan luckorna.
Jag spättade loss en skifferplatta från morsans trädgård som jag la på vår Weber (efter att ha noggrant diskat den förstås). Under eldade jag med briketter så det skulle bli riktigt varmt sen körde jag ved på sidorna (därav luckorna så man kan fylla på med mer ved medan man grillar pizzor). Eldsågorna från veden lägger sig bra över pizzan när man lägger på locket. Lägg inte på hela locket utan låt det vara lite öppet så att elden får nog med syre.
Ser mumsigt ut! Och så slipper kocken stå och baka hela tiden när de andra äter..
Jag bakar ur din ”Bröd och Pizza” i stort sett varje vecka, men har inte tidigare haft tillgång till äpplen. Nu har jag det och ville baka brödet på sid 101. Rubriken är Bröd på fallfrukt och rågsikt, men i receptet står ingen rågsikt med, däremot rågmjöl – vilket är rätt?
Rågsikt ska det vara, har blivit fel i receptet. (Som tur är går det fint med rågmjöl också.) lycka till!
Tack för ett snabbt svar!
I morgon blir det äppelbröd!
Vi köpte en baksten till vår Webergrill och gjorde absolut gudomligt goda pizzor i vår grill. Det var förstås en gasolgrill men ändå! Perfekt yta undertill och perfekta på översidan! Vi använde ditt pizzadegrecept och det funkade klockrent!
bra tips!
Svar på gammal tråd. Tips för bästa grillpizzan:
1) Tänd två tändrör med briketter
2) Förvärm en baksten i ugnen, ca 200 grader
3) Placera de glödande briketterna från tändrören utmed klotgrillens kanter, i en cirkel
4) Lägg den förvärmda bakstenen på grillgallret (min Weber 57cm GBS klarar tyngden väl)
5) Baka ut degen på mjölat bakplåtspapper (till form och storlek av bakstenen), garnera (less is more!)
6) Nu när grillen är ca 250-300 grader varm, lägg på pizzan, med bakplåtspapper på bakstenen (jag brukar använda en bakspade eller skärbräda etc för att få pizzan till stenen).
7) På med locket!
8) Grilla pizzan i ca 4-5 min, ryck bort bakplåtspappret och grilla ytterligare ca 2-3 min
9) Enjoy!
Med vänlig hälsning,
Martin
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