George Germon and Johanne Killeen pioneered grilled pizza at their restaurant Al Forno, capitalizing on wood-fired techniques to create a unique dish. Grilled pizza achieves a crispy exterior and a chewy interior, enhanced by the smoky flavors from the grill. Renowned pizzaiolo Tony Gemignani emphasizes the importance of pre-cooking toppings to drain moisture, ensuring the crust remains intact and flavorful. Grilled pizza requires a specific cooking method that differs from traditional oven baking, focusing on creating a firm crust before adding any toppings for the final grilling process.
To achieve the perfect grilled pizza, it's crucial to focus on topping preparation; pre-cooking vegetables reduces excess moisture and enhances flavor, as advised by Tony Gemignani.
Grilling pizza transforms the cooking experience by allowing for a crispy outside and chewy center, resembling the characteristics of a Neapolitan pizza.
Each aspect of grilled pizza requires a specific order of operations, emphasizing the importance of par-baking the crust before adding toppings for optimal results.
George Germon's innovative idea of using a wood-fired grill to create pizza not only optimizes equipment but also creates unique flavors and textures.
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