I just got my latest issue of "Cuisine At Home" magazine and it had some tips of which I want to share two with y'all.
Because pizza dough is generally thin and can be floppy, grilling pizza can be a struggle. To eliminate this problem roll out the dough on a baking sheet and freeze for 30 minutes. The dough firms up just enough so that it's easy to handle but isn't frozen so there's no additional grilling time required.
Sometimes I'll have a recipe that calls for reducing a liquid by half or a third or something. I've tried sort of eyeballing and guessing and hope I get it right. A better method is to use a bamboo skewer as a guide. After pouring in the liquid in the pot or pan, insert the skewer and make a mark to indicate the level of the liquid. If the recipe calls for reducing by half make a mark half way between the mark you made and the tip of the skewer and then reduce until the liquid is even with the half way mark. You can do the same for any fraction.
Well, I hope I made it clear enough that Tommy and Don can understand it. If so, I ain't got no worries about the rest of y'all.
Dee
