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?

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