What is your achilles heel when it comes to cooking?



Mine has always been anything involving yeast. Perhaps, it is my lack of focus, or the fact that I have been baking at 6000+ feet ever since I have expanded my interest in cooking. Today, I feel I conquered that a little bit. No, I didn't make bread, but I made my own pizza dough and then grilled the pizzas on the grill. What the heck was I waiting for? I used this recipe for the dough. The dough took about 5 minutes to make and knead in the food processor and then letting it rise for an hour. Grilling the pizzas was just as easy. I think the key is a clean and well oiled grill. I had the toppings ready to use by the grill, and grilled one 10" pizza at a time. About 3 minutes on the first side, turning it once. I then set the grilled side down on a stone so I didn't have to put the toppings on while it was sitting on the grill. I think I need to improve my indirect heating and cooking techniques as the toppings weren't cooking as much as I would like before the second side started to burn a little, but it still gave the taste as though it had been cooked in a brick oven. I don't know that I will always cook them on the grill, but I have given up my need for store-bought pizza dough.