A perfect day for grilled pizzafish

June 14, 2007

This is an entry about Pizza with no comments

Everything seemed to go my way Wednesday: a client needed Photoshop files not HTML, so that cleared a huge chunk of time out of my day, Young bought me sushi for lunch, and I got to leave work in time to hit BART rush hour, which is truly blessed sign that I will be in the East Bay by 6pm.

The only event that threw me off was when my N75 fell out of my pocket and shattered on impact. The mighty Nokia showed the first of its design flaws ten days into the relationship, but my internal radiance could not be stifled by such predictable accidents because there was pizza to grill. Yes: pizza to grill—for I had assembled the dough Monday night, handed if off to Christy (owner of a backyard and a grill) for proper pre-grilling procedures (bringing down to room temperature, marinating in a little oil, sprinkling with magic dust, not letting flies land on it, etc.).

Peter Reinhart, in his American Pie pizza reference classic casually mentions that by the sixth time you grill pizza, you will come close to having a really good experience. This was our second attempt and I feel that we are rushing to perfection, but then we are a combined lot of gifted children (especially Joel, who wrote a JavaScript application for grilling pizza that ran on beer).

Dough handling seems to be the biggest issue now. After grilling thick, not-quite-cooked pizza at Nate’s, this batch was cracker-thin. The third session will, I predict, allow the thickness to be perfect so that on the 4th (hopefully held on the 4th of July) time, we can prove that Reinhart needs to add a correction to his book.

My beloved pizza crust massager Christy writes about it here.