Pizza Grand Prix postmortem

webercam.com is largely a lab notebook of my adventures in cooking and amateur food science. Tonight I was invited by Jim of CMH Gourmand to attend the Pizza Grand Prix held at Wild Goose Creative and show off my cool toy, a modified grill that cooks pizzas. I had a blast. I love to share pizzas I make and gain feedback.

Hardly a well composed post, I just wanted to record some quick notes (I'll keep the post going a few days).

•I made a total of about 18 pizzas in 2 hours, 225 g crust each and mostly topped with Dei Fratelli crushed tomatoes, basil and mozzarella.

•Bethia brought some lovely ham from Thurns for a topping. Very nice. I snuck a few pieces of ham for myself too - thanks much Bethia.

•Lorence of Lorence's Kitchen brought some provolone and a nice mixture of sauteed mushrooms and shallots. It made great pizzas and Lorence was lucky that mixture made it to the pizza, it was very nice. I also enjoyed swapping parenting stories with him.

•Quantities: I only used about 2-3 lbs mozzarella (just BelGioso - a favorite commercial "fresh"), 1 28 oz can tomatoes (lightly salted), big bunch of chifonnade of basil, 9 lbs of dough [multiples of: water 400 g, flour 600 g, salt 12 g, olive oil 30 g, sugar 10 g].

•My contraption needs a good 40 minutes to come up to full temp (ca. 680-700°F).

•Karl of Wild Goose suggested lump as a fuel in between charcoal briquettes and wood in order to get another boost in temperature. Thanks Karl, I'll be trying this next time I get a shot (if my family's not too sick of my experiments).

•Jason gave me a Pumpkinhead Ale from Shipyard Brewing Co that I saved until all was shut down, put away and I was relaxed. I savored each and every mL. Thanks Jason.

•I got to speak to a co-owner of Surly Girl. Wow. I didn't even know it. How cool.

•Can you believe a French Ph.D. candidate was even present? How cool is that?



mac said...

Cool. I like the BelGioso a lot. I found it here at GFS for $4.50 a pound. Always meant to check in CMH to see if they had it there.

Dave said...

It was some fun. Belgioso is the best compromise of quality and shelf life. Hate to factor shelf life in, but hey, you're just gettin' ready to eat and, bang, a quiet evening in the ER because someone was running too fast in the house. Gotta stay nimble for these little unpredictable bundles of joy.

I gotta show you this thing next time in town. We'll be away Thanksgiving and in town the rest of the year.