"Chris" > wrote in message
news:O7lze.8379$3Y3.1187@trnddc09...
>
> "Nexis" > wrote in message
> news:NDjze.6666$HV1.6432@fed1read07...
>> Pizza. We've read alot lately about grilled pizza, so I was wondering if
>> anyone here actually makes it and what tips or recipes you'd want to
>> share? Not being a huge fan of pizza in general, I don't make it often,
>> but this sounds really good to me. I'd like to try a couple different
>> sauces as well.
>>
>> And speaking of pizza, I have to ask: Thick or Thin?
>
> Oooh, I love pizza on the grill. I used to make it a lot, with a
> perforated pizza pan. We have one with small holes, though I've seen them
> w/ larger holes, too. I've never followed a recipe (and in fact, we
> haven't made it in years, so any tips I give you might be suspect!). I do
> remember that the entire pizza cooked in about 7 minutes, though.
>
> As to thickness -- I don't like super-crackery-thin crust, and I don't
> especially like a thick Sicilian-style pizza. So I guess the answer is
> thin, but not overly so. And I like it fully cooked -- the last pizza we
> ordered *looked* fully cooked, but it had an undercooked, yeasty-tasting
> doughiness that I didn't care for.
>
> Chris
>

For an appetizer, I like the thin, crackery crust. For dinner I like it like
you, thin but with some chew to it.
We had the unfortunate dining experience that you did, also! At Sammy's
Woodfire Grill here in San Diego. The center was definitely dough-y and the
yeasty taste and slimy texture was downright repulsive.

Thanks for the input!

kimberly