We're getting oh-so-much closer to Vegan Pizza Day and my mouth is watering! Three days of blogging about pizza crusts, sauces and toppings has definitely inspired a fierce pizza hunger deep in my belly. I thought about eating pizza last night but I decided to delay my gratification until the big day. I've got that much self-restraint.
The pizza-centric topic for today's post is methods. There is, you know, more than one way to
In the oven:
This is the most common at-home pizza method, no doubt. The temperature setting depends largely on the type of dough (anywhere from 375-450) and the length of time is typically in the 12-15 minute range. The big decision to make when baking pizza in your oven is what to bake the pizza on. Pizza stones, unglazed terracotta tiles (a la Alton Brown) and baking sheets are all good options. Stones and tiles really require the ownership of a good pizza peel and since I don't have one, I've always used a baking sheet or just slapped the pizza straight on the oven rack.
On the stovetop:
Recently, in a fit of impatience, I discovered that I could successfully bake a pizza on my stovetop. I used my trusty cast iron skillet (and lid). How did I pull it off? Read the original post for the deets.
On a grill:
I must confess that I've never actually cooked pizza on a grill but I've seen it done (and consumed the delicious results) may times. Ashley & Stephen have a terrified post on Grilled Pizza Basics and their Pumpkin Pizza Dough is a perfect match for this method. You can also find books on the subject like Pizza: Grill It, Bake It, Love It!.
Over an open fire:
I've had good success making pizza while car camping. Camping + pizza + toasted vegan marshmallows = complete heaven, if you ask me. There are two ways of accomplishing this seemingly impossible feat:
1. Use a grill grate.
2. Bring a cast iron skillet.
Whichever method you choose, there is one important key to success when baking pizza over an open fire. That is, simply, don't use the open fire! Instead, rake some super hot coals to the side and place your pizza-making-apparatus over those. This is a good rule when cooking anything over a fire but the last thing you want is the bottom of your crust to be burned while the top is still doughy! Pizza fail!
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