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 1/8 to 1/4-inch.  We do have lots of directions for both kinds of pizza in Artisan Pizza and Flatbread in Five Minutes a Day.