Pizza and Firestop?
Okay, so these two things don’t normally go together, but as many of you know I teach a few classes for NJ building officials. I like to think we have a little bit of fun in the class, despite talking about building codes and standards and typically dry boring subjects. My class yesterday had a great bunch of people. One guy, Lee was talking about how his trip to Italy has ruined pizza for him in the US. Many of you know I LIKE FOOD. So in an attempt to help Lee be able to enjoy pizza without the trip to Italy, I began to tell him about BBQ pizza. At the end of class the one lone architect in the class challenged me to post the pizza info. So, in case you need a means to feed a gang of people around Thanksgiving without much headache. Try this if you’d like and let me know what you think.
Step 1- pizza dough. You can buy it in a store or make it. If you make it, I prefer to use beer and honey. King Arthur Flour has an add in for pizza dough that improves the flavor as well and they have a bunch of recipes for you to play with if you are so inclined.
Step 2- get all your fixings together and put them by the BBQ, turn it on high. Fixings should include sauce cheese and anything you want on your pizza plus a can of spray oil.
Step 3- roll out the dough and place it on a pizza paddle and bring it out to the BBQ.
Step 4- spray the BBQ (please be careful- I don’t want any horror stories coming back to me on this one- you can also use a silicone brush with oil if you prefer) slide the dough onto the BBQ and close the oven. after about 5 min check to see that the dough is crisp but not black and when it is, flip it over, QUICKLY top your pizza, close the lid and turn the heat down so you don’t scorch the beautiful creation.
So to Harry, and the rest of my crew from yesterdays class- This was for you guys! You were a great class and I enjoyed the day with you. I hope you all enjoy this, if you try it. Keep learning and eating good food!