Product test
I’m all fired up about the Lotus grill
by Lorenz Keller
When the grill master becomes a pizzaiolo
7.6.2019
Translation: machine translated
Pizza and barbecuing: Two things that always work. The combination of both can only make the whole thing better, right?
And then it's time to make the dough. I got a recipe from Weber for this. For fear of my colleague Simon, who has an opinion on everything edible, I also ask for his favourite recipe. This comes from Marcella Hazan. The two recipes are as follows:
Weber
350 ml cold water
100 ml beer
50 ml oil
15 g fresh yeast (min. 5 g dry yeast)
2 tsp coarse salt
150 g durum wheat flour
500 g Italian flour (type 00)
Marcella Hazan
1 ½ tsp dry yeast
¼ lukewarm water
375 g unbleached flour
1 tbsp olive oil
½ tbsp salt
The preparation also differs slightly. With Weber, the entire amount is poured together at once, whereas with Hazan this is done gradually. Once the dough ball has been kneaded, the Weber variant is left to rest in the fridge and the Hazan variant in a warm place. Both doughs rise and look good.
A slight setback
Call me Pizzaiola
For the next ones, I pull the dough apart more. Meanwhile, the heat is just right. The pizzas are really good. This is also confirmed by my test eaters.
Luca says: [[pullquote:«The pizza was definitely better than any ready-made pizza from the oven. The dough turns out really well. I'm currently thinking about buying a stone like this for the grill.»]]
Livia is also impressed by the pizza:
«I especially loved the pizza base - not because the toppings weren't good, the base was just perfectly crispy. And not too dry at all, as is often the case with pizzas.»
Vanessa even throws her principles overboard:
«I am pleasantly surprised. The dough turned out nice and crispy. I usually leave the pizza crust on the plate. But that wasn't the case with the chargrilled pizza.»
Kevin, on the other hand, has a few things to criticise about the barbecue pizza:
«The pizza dough is really great: nice and crispy, but not dry. You can really tell that the heat is coming from underneath. Unfortunately, the topping can't quite keep up: But that's not just down to the ingredients. I have the impression that the pizza doesn't get enough heat from the top.»
One opinion is still missing. And that's from Galaxus gourmet Simon:
«Pizza on the grill works. It's certainly better than from a normal oven. But you have to heat up the grill properly. And if you have space for a pizza oven, then buy one. The pizza stone for the kettle grill is no substitute for one.»
My life in a nutshell? On a quest to broaden my horizon. I love discovering and learning new skills and I see a chance to experience something new in everything – be it travelling, reading, cooking, movies or DIY.
