{"id":209,"date":"2020-11-30T18:05:00","date_gmt":"2020-11-30T18:05:00","guid":{"rendered":"http:\/\/www.jacobgrier.com\/blog\/?p=209"},"modified":"2020-11-30T18:23:07","modified_gmt":"2020-11-30T18:23:07","slug":"a-post-about-pizza","status":"publish","type":"post","link":"https:\/\/www.jacobgrier.com\/blog\/2020\/11\/30\/a-post-about-pizza\/","title":{"rendered":"A post about pizza"},"content":{"rendered":"\n
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This past summer for me was a summer of pizza. It’s not that I didn’t enjoy pizza before, but someone else always did the cooking. Whether at a restaurant or at a friend’s pizza party, I never did much of the work myself. The pandemic changed all that, sending me down a rabbit hole of how to make better pizza at home. In my latest article at Inside Hook, I cover the options from basic pizza pans to dedicated backyard ovens that reach more than 900\u00b0 F<\/a>. It was a very fun piece to write, and if you’ve been curious about making pizza I think you’ll find it worthwhile.<\/p>\n\n\n\n

I wrote this a couple months ago, and if I were writing it today there are a couple things I would change. First, the the article implies that you need a baking steel to accompany the pans from Lloyd. I’ve been using both together, but this isn’t necessary; you can make good pizza with just the pans and your home oven. Second, I’d add a recommendation for these personal-sized 7-inch pans<\/a>. The 10 x 14-inch pans mentioned in the article are great, but they make a big a pie. These smaller pans are perfect for when you’re cooking solo.<\/p>\n\n\n\n

If you’re on the fence about upping your home pizza game, here are a few recent pies for inspiration.<\/p>\n\n\n\n

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Pep cups! A quick, simple pizza from my home oven with a baking steel.<\/figcaption><\/figure>\n\n\n\n
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For contrast, here’s a pepperoni pie my friend cooked in the Ooni Koda oven. Note the super puffy crust.<\/figcaption><\/figure>\n\n\n\n
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Part of the fun of making your own pizza is that you can put anything you want on it. Here we did a bulgogi pizza with a gochujang-based sauce drizzled on top.<\/figcaption><\/figure>\n\n\n\n
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You can also turn your favorite take-out into pizza. For this completely over the top pie, we ordered Texas barbecue brisket from the wonderful Matt’s BBQ, along with their queso and smoked and pickled jalapenos. <\/figcaption><\/figure>\n\n\n\n
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Pizza can be a vehicle for your leftovers. Last night’s butter chicken becomes tonight’s butter chicken pizza.<\/figcaption><\/figure>\n\n\n\n
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An example of improvising a pizza with whatever you have on hand: chanterelles, tomatillo and jalapeno jam, chevre, mozzarella, basil, and black pepper.<\/figcaption><\/figure>\n\n\n\n
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An early attempt at a Detroit pizza. Still working on building up those cheese walls…<\/figcaption><\/figure>\n\n\n\n
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For transparency, my first sad attempt at a margherita pie in my home oven. It still tasted good, but handling dough takes practice!<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

This past summer for me was a summer of pizza. It’s not that I didn’t enjoy pizza before, but someone else always did the cooking. Whether at a restaurant or at a friend’s pizza party, I never did much of the work myself. The pandemic changed all that, sending me down a rabbit hole of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-209","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-preview"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/posts\/209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/comments?post=209"}],"version-history":[{"count":5,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/posts\/209\/revisions"}],"predecessor-version":[{"id":227,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/posts\/209\/revisions\/227"}],"wp:attachment":[{"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/media?parent=209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/categories?post=209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jacobgrier.com\/blog\/wp-json\/wp\/v2\/tags?post=209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}