In some of the online FB groups, pizza is something people aspire to do on the griddle. I am experimenting with pizza and although this was more of a calzone I learned a bunch. Although I think there are far better cookers for real pizza, I understand people love the concept of making pizzas camping. My key takeaway was lower temperatures and longer cook times on the griddle work better.
This one was filled with smoked and chopped chicken thighs, hatch chili peppers green olives, and a mess of cheese-
I can see the lower temps helping as to not burn the exterior. I can tell you cooking a frozen microwave pizza in a skillet on a HOT campfire will give you "Blackened Bottom" and "Frozen Raw Top"
Interesting. Your pic makes me think about paninis. You could do a pizza style panini, or a classic like prosciutto, brie, apple and arugula. Or why not both?
Griddles are so versatile. I'm getting more acquainted with mine. I made breakfast for 6 last weekend. I found I can use the griddle as a warming table when the food is done. Once I take the food off and transfer to foil pans I shut the burners off and wipe the griddles clean and oil them up for next time. I put the covered foil food pans back on the still warm/hot griddle and it keeps the food warm for quite some time.
Pannini sandwiches and naan bread are great ideas!
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I have one RonB but need another. What the heck do you call those things anyhow? Basting cover seems so formal- LOL. I am actually planning a pizza cook cast iron style heating the bottom with the griddle and the top with a dutch oven lid and a few pieces of glowing charcoal to see how that works.
This was my trick for the griddle basting covers. I bought the magnets on Amazon with the knob on top. Then I took a steel washer. I put the magnet with the knob and put it on top of a aluminum foil pan and the washer on the inside of the pan for the magnet to grab. Wala! You got a basting cover at a fraction of the cost. Besides that you can have as many sizes as what foil pans are made in. I've used full size pans to cover as many as 8 burgers for melting cheese. Or a big batch of hash browns to melt cheese over.
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Basically a stovetop oven.Take a look, for techniques, to other cultured that do things like this. always remember, the closed piece is twice (or more) the bread.
In Korea, they make a great, related dish called Hotteok. They refer to it as a filled pancake but it is actually a yeasted dough, rolled out into a round, put in your fillings, close the top and seal it. seal the package making a ball. put it seam down on the griddle for a few seconds, once you have a small bit of browned, turn it over and flatten it. brown on that side, and flip it again to finish cooking the seam side.
some people like making their pizza in a skillet or a dutch oven. all using the same concept. start cooking it and cover it to create an oven.
Those look great!! Can you provide more info on the dough, temp settings and cooking time.
there was very little science behind this cook, and actually it was the opposite. Canned pizza dough rolled into a filled pocket and cooked over medium. If/when I do it again I will reduce the heat even further and turn more frequently.
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