Do you think I let eating alone stop me from making pizza? Hell, no.
Michelle and Cecilia were out at a birthday party. Allison was home, but as long as the Netflix was streaming and the mac ’n cheese was cheesy enough, she would leave me alone.
So, I had a Friday night free and I was determined to find out if Trader Joe’s cauliflower pizza crust was worth the hype.
Sometimes you just need bread fast.
I like to plan. I operate best when I know what is coming. Changes or unanticipated surprises make me grumpy. Like when meal planning goes awry and we end up having soup or stew and I don’t the time or dough ready for bread.
Soup or stew without bread is only half a meal. It all makes me grumpy!
I’m coming up on a year of owning my Uuni2 and I continue to like it and cook with it on a regular basis. It does, however, come with some challenges.
Michelle is already on edge with all the bread making that has filled up the freezer. Imagine if she came home to 8 personal pizzas for dinner. It could go either way. I’m not sure I want to risk it.
The girls are still not (yet) fans of the wood char, so if I’m going through the effort of firing up the Uuni, it’s likely to make pizza for guests that are coming over.
Now, typically I would go for a big Sicilian pan pizza to feed a crowd and that remains my go-to in the fall and winter, but who wants to kick up the oven to 550 for a couple hours during the summer?
That brings up the biggest issue I’ve found with the Uuni. Yes, it cooks pizzas very fast. Yes, it gives it that distinct wood flavor. Yes, it can be temperamental with maintaining temperature. But, my biggest issue by far, is how you prep and prepare all the pizzas and still have time to mingle and talk with your guests?
I used to have this deal with myself: if I wanted something really indulgent, like french fries, cookies or ice cream, I could have it if I made it myself. Having kids torpedoed that rule, just no time to hand cut fries any time the craving strikes, but it has stuck around for pizza.
Ten years after moving here and we still haven’t found a local or convenient place that makes a reliable pie that we like. It’s cheaper, easier and tastier (sometimes healthier) to just make pizza at home.
I make a lot of pizza at home. I’ve gotten pretty good at it. Here are the most common things people ask about or should know if you want to make pizza at home.
We spent the last 10 days bouncing between and exploring New York, Chicago and Boston and our biggest takeaway was a new respect and obsession with Detroit. Detroit pizza. We tried to go into Chicago with an open mind, but none of us were big fans of the deep dish. The Detroit slices we found at a food hall, those crispy, cheesy, close cousins to our beloved Sicilian? Those were amazing.
As a pizza nerd, I was in heaven. As an Amazon prime customer, I had a pan waiting when we returned from the airport. And Saturday night I had people over to test the new recipe.
But before the pizza, we had to survive soccer….