Pizza Transitions (Part 1)

This afternoon I took the grill up to 800 degrees, something I haven't done since I originally seasoned it for its first use. On that occasion it was unfortunate because I was supposed to only get it up to about 250 degrees. However, regulating heat in a wood burning grill can be challenging.



Today I was grilling pizza crusts to later be made into grilled pizzas in the oven. At this temperature the crusts will be nicely marked after approximately 11 seconds on each side. Even at that temperature





Tonight we had some very special dinner guests (who happen to really like pizza) and grilled pizza is one of the things we had not gotten around to yet this summer. Thanks to a very recent sale at a local grocery store I have come upon many jars of Rao's Marinara Sauce so I used that as a base with some Lioni Mozzarella, and basil from our incredible tiny basil plant in the kitchen. I also made some pepperoni pizzas with Primo Naturale pepperoni.



After a little red wine I broke out yet another fall beer, this one called Octoberfest (opting for the Americanized spelling) by Samuel Adams. It was pretty good. "Drinkable" I believe is the term beer people use to describe a beer that is not all that special but is something you can drink without grimacing. In that regard this was quite drinkable.



Then one of our dinner guests wore the ceiling lamp as a hat. And he didn't even have any of the Octoberfests! I'm not even sure who this guy was. Jen thought I invited him and I thought she invited him.

Would we ever find out who the mystery man was who wore our ceiling lamp as a hat?

To be continued . . .