Comments on: Pizza Pilgrims Think Out of Box & Into Pan https://youngandfoodish.com/pizza-pilgrims-puts-itself-in-a-box/ Thu, 16 Jan 2014 13:00:10 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Pete https://youngandfoodish.com/pizza-pilgrims-puts-itself-in-a-box/#comment-2335 Thu, 16 Jan 2014 13:00:10 +0000 http://youngandfoodish.com/?p=14191#comment-2335 How about getting the pan screaming hot as per the recipe Daniel, then chuck in a lump of your favourite wood and cover with lid. Remove wood with tongs when smoking, but keep lid on. Add your pizza and cook in pan with lid on for 60 secs. Remove lid and finish cooking as per recipe. You should get a smoky char taste with that. I always cook some pizzas on my GMG Daniel Boone grill after going low and slow with pulled pork, ribs, brisket etc.by whacking up the heat to max and putting them on a screaming hot pizza stone dusted with semolina. Now that’s some smoky and delicious pizzas 🙂

]]> By: Daniel https://youngandfoodish.com/pizza-pilgrims-puts-itself-in-a-box/#comment-2334 Wed, 15 Jan 2014 07:49:03 +0000 http://youngandfoodish.com/?p=14191#comment-2334 In reply to @Gastro1.

Very kind of you to say, Dino. The frying pan pizza is an a eye-opener. Just have to figure out how to impart of smoky char to the crust.

]]> By: @Gastro1 https://youngandfoodish.com/pizza-pilgrims-puts-itself-in-a-box/#comment-2333 Sun, 12 Jan 2014 21:59:12 +0000 http://youngandfoodish.com/?p=14191#comment-2333 Beautifully done

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