pizza

On Saturday we grilled a few pizzas. Well - don't know if you can call it "grilling," but oh man, do they taste good.
We've been doing this for the last few years - we have this ceramic baking "stone" (don't know what it's called in English) that we use for baking good bread and pizza in our oven. This big square thing, kind of heavy. Never used it on the grill yet, but we should. I know that tiles should work, too, but never tried it yet.
So when we are making pizzas, we usually make a whole bunch at once, doing some in the oven and the rest on the grill, using a pizza tray for those.
The coals must be hot, direct fire. 5 minutes is all it takes - don't put too many toppings. The crust - oh my. Heaven. Seriously - nothing compares. (expect maybe for the pizzas at Shakespeare's in Columbia, Missouri - or is it just my sentimental memory of the place?)

(left: Anette and Julie eating outside for the first day of the year, April 19, 2008)

Here's a great recipe for crust and sauce - came with our "bagesten" actually (the baking stone). We have a tendency to misplace it, so now it will be forever enshrined within the throes of Blogger.

Pizza crust: (we made 1.5 x as much and it was perfect for 2 adults and 3 kids)
1 cup water
1/2 cake yeast (Danish yeast is double the size of American yeast cakes)
1 t salt
2 T olive oil
300 g. flour (sorry, you americans will have to go by feel, unless you have a kitchen weight) - but be careful if you use the good Italian "tippo" flour - don't need as much.

Great pizza sauce:
4 T olive oil
3 cloves garlic, minced
1 can chopped tomatoes
1 t salt
pepper
basil (fresh, if you have it)
Heat the oil on medium low heat and saute the garlic - don't let it brown. Add everything else and simmer 15 minutes or so. This makes a lot, so don't double unless you want a lot a lot.