Comments on: Pizza BBQ

By: SaltShaker » Blog Archive » Thin Crust

SaltShaker » Blog Archive » Thin Crust — Sat, 30 May 2009 14:12:38 +0000

[...] Aires – It’s been a long time since I wrote up the review of my first tries of grilled pizzas here in BA. It’s probably getting to be about time to do [...]

By: Morelia, Palermo Hollywood | Buenos Aires Argentina Guide

Morelia, Palermo Hollywood | Buenos Aires Argentina Guide — Fri, 02 Mar 2007 23:40:28 +0000

[...] parrilla/grill, topped, and warmed through in a matter of moments. The idea was introduced to me in this post by Saltshaker (which also happens to include a review of Morelia), and since then I have definitely acquired a [...]

By: SaltShaker » Blog Archive » Pizza BBQ Redux

SaltShaker » Blog Archive » Pizza BBQ Redux — Wed, 24 May 2006 13:26:13 +0000

[...] Buenos Aires – There’s a new player in the local world of pizza a la parrilla. I recently reviewed a couple of places that have been around for awhile, Morelia and Mamina, both of which I liked a lot. The new kid on the block, Minna (is there something with M’s and pizza a la parrilla?), is cross-corner from the Madero by Sofitel hotel, on Rosario Vera PeÃ±aloza, in Puerto Madero Este. I didn’t know what to expect as I headed there to join my friend Victor and one of the owners of Viña Alicia winery for lunch. On arrival, I found a large, L-shaped room, with lots of “African earthtones” as the owner, Fernando, put it – basically a range of oranges, golds, and browns, all on a sort of cream colored background. One of the most pleasant surprises was discovering this temperature controlled wine display at the end of the short part of the “L” – a shame for location, as most of the diners can’t see it, but impressive for the simple fact that it’s temperature controlled! That’s a rarity here in Buenos Aires. On the other hand, the two outside walls of glass looking over the Puerto, make for a far more interesting view. [...]

By: Asado Argentina » Pizza a la parrilla - Grilled Pizza

Asado Argentina » Pizza a la parrilla - Grilled Pizza — Mon, 08 May 2006 19:15:10 +0000

[...] Anyways, I was reading a post over there titled “Pizza BBQ“, and for the five years I lived in Buenos Aires, I never got around to sampling pizza a la parrilla. I’ve enjoyed matambre a la pizza numerous times but that is for another post. Therefore, the pizza post inspired me to give it a shot on my grill. The idea has popped into my head a few times, especially after watching an episode from a series by the guy who was voted the UK’s most annoying tv personality: Ainsley Harriot. He cooked a pie on a standard Weber-type grill and although his flamboyance was indeed annoying, the pizza made my mouth water. Since I prefer my pies to have a golden crispy top I knew I could never achieve that on my parrilla. Why? Well, if you’ve seen my parrilla then you know there is no top like your standard grill, like the one Ainsley used, and directing a good amount of heat toward the top of the pie is out of the question. [...]

By: dan

dan — Fri, 21 Apr 2006 13:12:18 +0000

It is indeed, if you’ve got a Weber that can get hot enough to do this well, which generally they can’t. Good, crisp pizza crust like this needs a lot of heat – those domed brick or stone wood-burning ovens are heated to a minimum of 700°F before pizzas are placed in them, the idea being to cook the crust very quickly and not permit it to rise at all, which would happen at a lower heat. Even a standard deck-style pizza oven operates at a minimum of 600°F, something I remember oh so fondly standing in front of at my first restaurant job. Still, you can get a nice approximation with a backyard grill.

By: ksternberg

ksternberg — Thu, 20 Apr 2006 21:53:58 +0000

Dan, this dish sounds and looks amazingly good. I must say ,though, that it is simple enough to make a grilled pizza using a standard Weber-type dome grill.