We all hit the wall at some point. It’s late summer and you’ve just returned from the farm with another box of fresh, organic CSA produce and….you feel nothing.
Don’t worry, it’s totally normal. The dog days of CSA happen to the best of us. One more eggplant or ear of corn can turn your stomach. Don’t panic. Don’t toss everything in the compost bin.
There are quick and easy ways to get a good dinner on the table and not waste those fresh vegetables. It’s name is pizza and it’s your savior at this time of year.
So you’ve taken the plunge, tackled the basics and found that you just might like this homemade pizza making thing. If you are looking to take your home pizza game up a notch, here are a few more tools you might consider. None of them are essential to making good pizza at home, but each one can potentially take your homemade pizza from good to great.
You might notice a trend with the tools on this list: they all help with consistency. You might make a great pie once in a while with the essential tools. And a blind squirrel might find a nut. But if you really want to have consistent, predictable results, say, you want to invite people over for pizza and know that you will produce something worthwhile, you need to be confident that your processes and recipes will produce results. These tools, along with some high heat, can help.
Making pizza at home isn’t all that difficult and with a little practice you can often turn out pies that are just as good and probably better than your local corner pizza joint. You do, however, need a few pieces of equipment.
Sure, you can get by with just an upside down cookie sheet and a maxed out oven in a pinch, but a few essential tools can really push your home pizza making to the next level.
Some days the pizza craving comes on strong and fast. Too fast to think ahead and have dough prepped. Too strong to put off another day. You need the pizza and you need it tonight. If you find yourself suffering from pizza fever, for the love of god, don’t settle for mediocre (or worse) takeout pizza. Making pizza at home isn’t a big undertaking and the results (maybe with a little practice, but not much) are far, far superior to your average suburban pizza shop.
This weekend I put the cover on the Uuni and packed it away carefully until spring, but before I do I wanted to write up a few more Uuni pizza making tips that I learned while cooking more pies for friends and family this fall. You can also check out my first batch of Uuni pizza tips from when it was fresh out of the box.
I’m sure you could still use the Uuni on the deck in the snow and cold, but I have enough trouble balancing and maintaining the oven’s heat when nature isn’t working against me, so I’ll be moving all the pie making indoors until it thaws out in the spring.
Here are more tips that I’ve learned in cooking over 50 pies in the Uuni2s this year.
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.