Comments on: Bringing your baking outside: Grilled Asiago Rounds.

By: Dave Wesolowski

Dave Wesolowski — Wed, 26 Aug 2009 19:49:13 +0000

Gee Susan R. these look yumptious!!! You should have given an old friend this recipe years ago.

Wow, Dave, can’t believe you found me! When I was doing “Reid” dinners on Cleveland St. in Chicago I hadn’t made it to the hard core baking incarnation of chefdom yet. Great to hear from you! Susan

By: Wendy

Wendy — Sun, 23 Aug 2009 00:55:12 +0000

We made these to have with lamb burgers tonight and, based on an appitizer we had at a fabulous local restuarant, had them with goat cheese and honey comb spread on top - on word AMAZING! Thank you for a keeper recipe - so easy on a hot summer night (not having to heat up the kitchen more!) Leftovers will be used for dinner tomorrow night!

By: Angela

Angela — Wed, 05 Aug 2009 23:32:57 +0000

My daughter and I made these today! We have two words: EASY and YUMMY! We had them with grilled portobello mushrooms, very tasty! We will try making a pizza with it next time!
Thanks for the great recipe!

By: amy r

amy r — Sun, 02 Aug 2009 23:49:43 +0000

When using an ourdoor gas grill do you keep the grill open or closed while baking.

I like to close mine, Amy - makes for a a more even bake. PJH

Obviously you need the grill open while you’re in the placing and turning phases, but I do the same as PJ; for the bake time it’s more efficient to close the lid. That’s what I was imitating with the inverted metal bowl in the stovetop situation. Susan

By: Joey D

Joey D — Sun, 02 Aug 2009 03:40:12 +0000

I used the 3/4 cup of sourdough starter at a 100% hydration, and had to significantly up the flour amounts to adjust for a really slack dough. Granulated garlic, KAF pizza topping, and a little less asiago than called for made for a really great tasting flat bread! Thanks Susan!

By: Amy Ruhlman

Amy Ruhlman — Sat, 01 Aug 2009 21:34:30 +0000

The recipe for the starter says 3/4 c - on the video she says 1 cup - that is a big difference - which should it be
The correct amount is 3/4 cup-sorry for the error. Joan@bakershotline

By: Kathleen

Kathleen — Sat, 01 Aug 2009 00:09:04 +0000

These would be great for something we did before - a pizza party! We made individual pizzas on the grill and had bowls of toppings ready. Everyone made their own and we ended up passing them around to share. It was one of the best things we ever did - everyone loved it.

By: Christina

Christina — Fri, 31 Jul 2009 18:01:31 +0000

These look delicious….would I be able to use some of my sourdough starter instead of the overnight starter? Yes you can use sour dough starter instead of the overnight starter. I would use about 3/4 cup of starter. Mary @ KAF

By: Lauren

Lauren — Wed, 08 Jul 2009 14:17:43 +0000

I made these last night and they were great! It was raining, so I grilled them on my grill pan over the stove. I also made the zucchini caponata (with grilled eggplant added) and it was a great combination. My husband doesn’t care for zucchini, so I put out other items that he could use on top of his rounds. We had a roasted garlic paste, some thinly-sliced prosciutto di Parma, roasted red peppers, various cheeses, and some fresh basil. It was a fun for each of us to make our own combination of toppings.

By: Steph

Steph — Fri, 03 Jul 2009 13:24:46 +0000

I made these last night, and I just may not be able to grill bread…my dough was too soft and seemed to sag pretty far between the grates making it a real challenge to turn in the pouring rain! These were ok, but without a bread machine, perhaps a bit too much work for a repeat…

Steph: If it’s been as humid where you are as it has around here, you may have needed another 1/4 to 1/2 cup of flour; I’m finding that my winter-tested recipes (when our air is dry as a bone, and therefore so is our flour) have been needing 1/2 to 1 ounce less water, or more flour. It’s a pretty dramatic difference. Susan