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We are ready for warmer weather (50 degrees yesterday in Minneapolis!), and that means grilled pizza. There’s no better place for that than Phoenix, which is Minneapolis’s alter-ego– it’s pretty hot for indoor pizza-baking in the summertime (which is coming!). So we journeyed south a couple of weeks ago to do a demo of grilled pizza on the NBC affiliate down there– and soak up a little sunshine. We also taught again at Barbara Fenzl’s Les Gourmettes Cooking School. Thanks for an appreciative group, Barbara!
One thing to explain though, hostess Destry Jetton said that this was cracker-crust pizza on the grill–it’s not. Everything we showed in Phoenix was Neapolitan-style thickness, about 1/4-inch. We do have lots of directions for both kinds of pizza in Artisan Pizza and Flatbread in Five Minutes a Day.
I have all three books and love them all! I have a question for you regarding the whole wheat dough in the Pizza and Flatbread book. You use vital wheat gluten in all the whole wheat recipes from the second book but the whole wheat dough in the latest book does not. Any reason for this? Just curious.
Thanks!
-drew-
Hi Drew,
We used the VWG in the second book because the dough was used for larger loaves, which need more gluten structure. Because the whole wheat pizza dough doesn’t have to have as much structure to make a great flatbread or pizza, we decided to leave it out.
Thanks! Zoë
Thanks for the info Zoë. I have a half batch of the whole wheat flatbread/pizza dough in the fridge that I made yesterday. I’ll probably fire up some pizza with it tomorrow. I’m looking forward to it!
-drew-
Great Drew!
Enjoy the pizza! Zoë