Category: Food

Hot baked pie

Caution. I’m a hot baked pie…and I’m lovin’ it.

Craig Priebe’s Chunky Tomato Basil Sauce

This is one of my favorite sauces to make when making pizza at home. I learned about it, along with several other great pizza recipes, on Craig Priebe’s Grilled Pizza site.

I’ve made this sauce countless times and people often comment on how good it tastes. I highly recommend adding this to your list of stock recipes. Read more

Craig Priebe’s Margheritan Grilled Pizza

Of all the grilled pizza recipes I’ve tried, The Margheritan has easily become a mainstay for me. Simple, without a lot of different toppings, the combination of flavors really stand out.

This is a grilled pizza that comes together quickly with excellent results. Read more

Craig Priebe’s Herbed Grill Oil

There’s a saying I like that “simple is always better”. I think that is why I like this Herbed Grill Oil recipe shared by chef Craig Priebe.

When I started making grilled pizzas, what I appreciated about this recipe (like many of Craig’s recipes) is it added a lot of flavor to the finished pizzas without the need for an extremely complicated recipe or lots of prep time. Read more

Craig Priebe’s How to Grill Pizza

The summer grilling season is approaching and I want to bring attention to one of my favorite grilling techniques, Grilled Pizza, made popular by chef Craig Priebe.

If you’ve ever eaten gourmet pizza made in a brick oven, you know how good the crispy, smoky crust is. Craig’s grilled pizza technique makes recreating this crust easy. I think you’ll be impressed with the results.

If you haven’t grilled pizza before, you should definitely give this a try. Read more

Craig Priebe’s Grilled Pizza Dough

Chef Craig Priebe walks through his standard Grilled Pizza Dough recipe:

I prefer using unbleached flour for my pizza dough because bleached flour has chlorine agents that remove nutrients such as beta-carotene from the dough. These natural nutrients add flavor, color, and more nutrition to your pizza crust. A little whole wheat flour results in a more robust and chewy crust. Read more