It wasn’t just meat we learned to grill at Kingsford University last week. Pitmaster Chris Lilly also showed us the fine art of cooking pizza over charcoal-generated heat.
And after he whipped up some serious Indonesian Sweet and Sour Grilled Shrimp Pizzas (recipe coming on Thursday, so stay tuned), it was our turn with the dough. Which brought back memories of my days behind the pizza oven when I was in college. Slinging pies was a great way to make beer money. (And bringing back free late-night-end-of-shift pies was a great way to get into the dorm rooms of hungry chicks.)
I wanted to see if I could still throw with the best of them, so I started flinging some into the air. Here’s a pic caught by Jen from UseRealButter.com that shows the skills haven’t faded. Much.
Just check out how impressed Dana from Seghesio Wineries is. She can barely contain herself. Apparently the shredded cheese bowl was more exciting.