GALTime – Crafting homemade pizzas in Seattle

My husband is originally from Los Angeles and loves to grill out, rain, shine and even snow. He believes every dish can benefit some way from coals (he’s a purest) or wood, be it savory or sweet. Two weeks ago we were lazing around the house on a weekend, trying to decide what to serve some friends who had responded to a last minute dinner and “come watch the game” invite at our place. Pizza came to the forefront, but neither of us felt like going out to the store and none of the places that deliver had a pie that sounded the least bit appetizing.

We decided it’s never too early in the season to light up the Weber and, inspired by a recipe in Tamara Murphy’s new cookbook, “Tender: farmers, cooks, eaters” thought we’d let the barbecue recreate a taste akin to a wood fired pizza oven. We also rationalized that it would be fun to let everyone choose their favorite toppings and pile them on in whatever manner or quantity seemed appropriate. I whipped up a salad and when our guests arrived, we got cooking. The overwhelming consensus was that this group were thin crust lovers, so we rolled out the dough into a free form shape (how do those pizza makers get that perfect circle?), vaguely round and about a foot in diameter.

For the whole story http://galtime.com/article/food/42242/11760/crafting-homemade-pizzas-seattle