August 15, 2004

Grillin' It Up at Casa di Slice

POST #    1222

Adam's block in Park Slope was having a block party, so he decided to grill pizza in front of his apartment. I knew it would be good, but damn, that man knows how to cook up a pizza. Adam made his own dough and his own sauce, bought some fresh mozzarella, some pepperoni, and some mushrooms. Armed with those ingredients, some olive oil, and a hot grill, he got his cook on.

Appetizers of burgers were good, but limited pizza intake. Despite having two burgers, I still consumed plenty of slices. The grilling process is complex, but as long as you have everything ready, it seemed pretty easy. Then again, I wasn't exactly doing any work.

Looks like I have a lot of work ahead of me if I want to get close to the taste that Adam had on his pizza. Granted, I'm not grilling, but I have a strange feeling that if Adam were using my oven, the results would be much better.

- Adam on "Grill Skills"

Posted by tien mao in Food/Drink at 11:46 AM



wow, that looks awesome. i'm sure it's just a trial and error process to get everything to come out so well. but i have to ask: is it standard not to shred the cheese on these sorts of pizzas? i've noticed that the last several shown here use slices instead of the more uniform stuff on 'street' pizza. is that done on purpose?

Posted by: ChrisG at August 15, 2004 4:46 PM

It's not shredded because it's fresh mozzarella. It's too moist to run through a grater. You just sort of have to tear it apart or slice it with a sharp knife. We probably should have made the slices thinner, too, because these bigger ones didn't melt as much as I would have liked.

Posted by: Adam at August 15, 2004 5:00 PM

Oooh, grilled pizza. That's awesome. You coul dry out the fresh mozzarella a tiny bit by using cheese cloth. I've done that before and achieved semi-successful grating-- or at least thin slices.

Posted by: corie at August 15, 2004 7:58 PM

i'm still full.

Posted by: janelle at August 15, 2004 9:13 PM

the 2-burger appetizer + alot of great pizza = food coma. great way to spend a saturday.

Posted by: michael at August 15, 2004 9:20 PM

Damn Tien, you sure do know how to eat!

Posted by: Justin at August 15, 2004 9:21 PM

don't forget the beer, the beer! those went a long way to the comatose feeling too. i think adam needs to do this more often.

justin, i know how to eat food other people make. that's teh key.

Posted by: tien at August 15, 2004 9:26 PM

I could do this a few more times before the summer's over, I think. And even into the fall, too. I like cooking, especially pizza. The tribute you must pay me, however, is Dr. Pepper. It is the price of entry to Casa di Slice. (But beer and pizza toppings are appreciated, too.)

Posted by: Adam at August 15, 2004 11:03 PM

i will give you a case of dr pepper if you do this over labor day weekend when im in town!

Posted by: rachelleb at August 16, 2004 8:25 AM

I've noticed that fresh mozz seems more resistant to melting than its low-moisture counterpart. A light sprinkling of the grated, low-moisture kind might be a worthy experiment -- kinda like Dom's.

Posted by: Nancy at August 16, 2004 10:03 AM

Adam: I would second that case of DP cause someone, ahhm, forgot to send me a piece of that grilled pizza in the mail

Posted by: shannan at August 16, 2004 10:58 AM

Next time I'll try a mixture of regular mozz and fresh (maybe even buffalo mozz). Along with grana padano sted. romano. That's the DeMarco cheese trio. The grated mozz would melt better, I'm sure.

Posted by: Adam at August 16, 2004 2:04 PM

I was at Grimaldi's yesterday and noticed they use fresh mozz sliced really, really thin.

Posted by: joe s at August 16, 2004 6:30 PM

god - i'm SO bummed i had to miss out on this!! there goes life getting in the way of good food acquisition/ingestion. :(

Posted by: jeannette at August 17, 2004 5:14 PM

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