Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time, by John Delpha
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Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time, by John Delpha
PDF Ebook Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time, by John Delpha
The Secret to The Perfect
Pizza Is Your Grill!
John Delpha shows you the easy yet incredible way to make pizza on the grill-gas or
charcoal-to create a unique, crispy crust with a little chew and an unforgettable smoky
and cheesy flavor. With just a few minutes and a little technique, you will be serving pizza
off your grill inspired by Al Forno in Providence, RI, where John worked and where the
owner, George Germon, famously invented the grilled pizza thirty-five years ago.
Delpha offers up his terrific dough recipe for purists, and also uses store-bought dough for
absolutely delicious results. His cheese blend is simple, balanced and perfectly tangy paired
with his favorite topping combinations assembled in this amazing collection of pizza recipes.
Everyone who tries this pizza raves about it. It's simple, fun, delicious, amazing and
unforgettable-made the right way.
Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time, by John Delpha- Amazon Sales Rank: #53610 in Books
- Published on: 2015-03-10
- Released on: 2015-03-10
- Original language: English
- Number of items: 1
- Dimensions: 8.24" h x .60" w x 8.00" l, 1.00 pounds
- Binding: Paperback
- 208 pages
About the Author John Delpha is the partner and chef of the Rosebud American Kitchen & Bar in Somerville, MA. He has worked at some of the East Coast's favorite restaurants, including Mistral, Clio, Harvest and Sorellina. He and his barbecue team, IQUE, have more than ten awards from the Jack Daniel's International BBQ Championship. John lives in Littleton, MA.
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Most helpful customer reviews
11 of 12 people found the following review helpful. Grilling Thin Pizza By Quality Man This is my second pizza grilling book, and it helps to have another book for comparison. My other pizza book, "Pizza on the Grill", goes into much more detail on getting started. The exception here is that "Grilled Pizza the Right Way" shows a lot pictures about how to make your own dough but doesn't offer much text to support to process. Both books state that the dough/crust is the most important part of a pizza but neither book spends enough time on the subject. Note that making your dough is optional in both books -- you can use store dough if you wish.Where "Grilled Pizza the Right Way" shines is the number and variety of recipes. Of course there is something for everyone: meat eaters, vegetarians, desserts, and 30 pages dedicated to flatbreads. And note that the pizzas in this book (and my other book) are thin crust style only unfortunately. I prefer a thicker crust but perhaps this is harder to work with on a grill?Both books I mention here support the use of charcoal or gas, and neither book requires the usage of a pizza stone. They just throw the dough right on the grill grate.Production-wise, the book contains numerous high quality pictures and uses a thick stock paper. It may take a few attempts but hopefully you can get your pizza to look as gorgeous as the pictures in the bookWhich pizza book do I recommend? It's going to come down to the recipes, so I have more cooking to do in order to evaluate. I will say that if you don't have a lot of hours with a grill, "Pizza on the Grill" would be better for a grilling beginner. And if you are looking for a larger amount of recipes and/or interested in flatbreads, go with "Grilled Pizza the Right Way". I think though with either book you can't lose.
4 of 4 people found the following review helpful. The best "how to grill pizza" technique directions I have found. By Stephen Cunningham I have tried making pizza on the grill before, with mediocre results. In Grilled Pizza the Right Way, John, the chef and author, gives excellent instructions for the technique required to successfully create artisan style pizza on your grill. ( We have a nice 3 burner gas grill that does the job.) His dough recipe is reasonable simple, and can be made ahead of time and stored in the refrigerator, as well as frozen. The recipe makes 4 crusts. My first two were sad looking, but edible... I think the hardest part for me was figuring out the right time to stretch out the dough. Too soon or too cool, and the dough fights you, snapping back like a rubber band. Too soft or warm, and it tears. But if you figure out the right "feel", it's relatively easy to get a nice thin artfully shaped crust. John also has a good sauce recipe, and a suggested pizza cheese blend. I thought it was very interesting that his cheese blend recipe did not contain mozzarella cheese. Many of the included recipes do call for mozz in addition to his own cheese blend. Anyway, I tossed up a batch of his cheese, and yup, it's very good. I only gave the book 4 stars because I am not interested in at least half of his pizza combination recipes. Either they include ingredients that I do not care for, (sorry... I just can't "do" goat cheese or lamb...), or else the ingredients are not available for purchase anywhere within 100 miles of where I live, not to mention at a price that I could afford. But with my trusty gas grill, and a bit of practice, the "Anything But Basic Cheese and Tomato Pizza" was delish. And I did give the Rueben Pizza a whirl, with great results. And then there was the Banana's Foster desert pizza. Oh MY........
3 of 3 people found the following review helpful. We love pizza and we love to grill during the summer By Melissa B. We love pizza and we love to grill during the summer, but never thought about bringing the two together. We ran out the same day and picked up ingredients to try one of the recipes. It was incredible easy to make due to great instructions and the pizza was amazing! We did use the dough recipe in the book and it was great! We haven't tried the sauce recipe yet, but plan to next time. I also can't WAIT to try the dessert pizzas, those look and sound amazing!
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