Chris wrote:
> "Pierre" wrote:
> >
> > Chris,
> > Don't need no pizza pan for grilled pizza. Just plop it on your clean
> > grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> > one side of the dough. . .your fire should have a hot and a cooler
> > side. Check it periodically, won't take long to get happily crusty.
> > Move it around with a metal spatula if need be. Take it off, flip it
> > over; add your pizza toppings, and repeat the grilling process.
> > Simple
> > and delicious.
> >
> > Pierre
> >
> Thanks, Pierre. I have read about this type of pizza grilling before.
> Do you put it onto the hot side or the cooler side?
>
> I will put it on my list of things to try when I'm feeling adventurous.

That's NOT pizza (it's like saying a taco is pizza), at best (being
polite) it's an open-faced sandwich on *toast*... the most important
criteria to qualify as pizza is it MUST have the topping applied to RAW
dough... that's why Boboli ain't pizza either. Of course even if you
can get a hold of raw Boboli dough it still canNOT be used to make
pizza, boboli dough ain't any kinda pizza dough... actually boboli is
made from a dough very similar to that used to make typical packaged
cheapo white bread, from fairly soft flour, Boboli is tantamont to
cheap ******* foccacia... like Lenders is a bagel.. NOT!

Anyways, if that newbie thinks he's gonna mess with me and then want's
even a slim chance at a life here, and values his momma's virtue even a
little bit, he'd best drop that prissy "Pierre" ... chompin' at the bit
to begin. hehe

Sheldon