We recently did a fun interview for Costco’s own magazine (Costco Connection), which, we are told, would be one of the highest-circulation magazines in the US if it were classified that way. If your local Costco isn’t carrying our books, ask the manager to order them! Our interview and a recipe appear on page 58 of the April 2012 edition (click to view).
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.
(photos by Hubert Bonnet) Just this week Zoe appeared in Lavender Magazine here in the Twin Cities– in a terrific article on Minneapolis-St. Paul’s rising young pastry chefs. Above, she’s showing off her signature desserts, created for Tilia in Minneapolis, now one of the hottest tables in town. Zoe was showcased as “best-selling author, blogger, [and] rising celebrity chef…” (click to view the full article).
Thanks for being patient with my roasted red pepper obsession. Above, dropping the scorched peppers into a bowl to steam (see last week’s post on roasting your own peppers). But now the embarrassing part: I shot the video on a different day from pepper-roasting time, so I stuffed the fougasse with with tomato and cheese. So it’s really fougasse in the pizza margherita style. But you get the picture, or at least, the video:
(photo by Mark Luinenburg) If you’ve read any of our books, you know that this particularly photogenic fruit (or is it a vegetable?) seems to have captured our imagination. After a year of perfecting the basic tomato/basil/mozzarella topping, I did (believe it or not) get tired of Pizza Margherita. Enter the smoky and savory roasted red pepper. Continue reading
From the editors of Mother Earth News…
This pizza is so thin and crackly that light shines through it! It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn. Continue reading
Colin Quinn is about 1000 times funnier than we are! Return to TV/Video/Radio
(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I am an incorrigible show-off. I will neither confirm nor deny this beastly rumor. But having now thrown a lot of dough, I truly can say how beautifully it thins the dough and relaxes the gluten. There’s more on this in Artisan Pizza and Flatbread in Five Minutes a Day, but here are some photos a video that show how it’s done. Continue reading