We attended and 18th birthday party last night. We were told there would be pizza, but I couldn’t have guessed how — cooked not in an oven, but on the parrilla / traditional grill. I explained parrilla — well, sort of — long ago. The fire is one one side, and the coals are raked under the grill, which typically can be raised or lowered. Doing an asado with meat this way takes hours, but with pizza it’s hella more efficient than trying to to do them in the kitchen oven.
Pizza after pizza was delivered to family and friends at the big outside table: Hawaiian, mushroom and cheese, gorgonzola, mussels. All delicious. The combination of the nearby fire, hot pizza, and wine did a nice job of making the chill go away.
Our host, Marcelo, told me that he had tried doing pizza on the grill and it turned out a mess. So here’s the secret: put the plain crust over the embers until one side is done, then remove, turn over and add toppings, and cook over embers again.
As they prepared to leave, the cooks gave out the quintessential Uruguayan marketing tool: refrigerator magnets. Yes, this is what they do for a living!
PS — can you guess the only business that doesn’t give out magnets? See here.
Yes yes Doug, I understand that you liked it.
We use this method – pizza from the BBQ – for many years.
If one really like to know more about pizza making and
is serious about “how to grill a pizza”, then look into my article :
https://myuytips.com/2016/02/28/its-pizza-time/
Be courageous and try it once yourself (not through a pizza service),
it is soooooo easy and soooooo delicious !!
Un abrazo,