Making Pizza

Last Friday night was pizza night at Jesse and Jim's. And as you can see from our empty sauce- covered plates, it was DARN good. Jesse made dough during the day (and I pulled some extra out of the freezer) and we shopped at The Garden for supplies. Jesse and Jim picked fresh herbs. It was an especially hot night so Jim manned the grill and grilled our dough. This is an amazing thing to do. I highly recommend it. The crust gets perfectly charred and it doesn't require special pizza equipment or a 600 degree oven which I love. I don't know all of his grilling secrets, but I know that Jim grilled both sides for mere moments, we topped, then he grilled again to melt the cheese.



Homemade dough is the best and worth the extra effort. Jesse's doughs were great - she made both whole wheat and regular.



Mike made a Mexican pizza with guac instead of sauce, topped with mozzarella, cilantro, tomato, and jalapeno.



The scene was cozy meets worker-bee in the kitchen. Pizza topping factory at the table and Jim at the grill on the fire escape.



Grilled crust. Rao's. Mozz. Salami. Red Onion. Penzy's Tuscan Sunset special spice. Basil from the window sill. Seriously.



We devoured everything and, many thanks to Winona, along the way we drank my favorite summer vinho verde from Dandelion Wine.



Happy pizza-makers.

P.S. GO LAKERS!!! And Go Slovenia!