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Old 11-26-2010, 09:25 PM
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Default Pizza for one?

Pizza for one?

My wife informed me that she had to go out for a works outing meal tonight.
Home alone, what to cook?
I usually do most of the cooking around here as her job as a childcare worker keeps her late.

Pizza for one?
So, light the fire, get the dough ready.

Itll give me a chance to try out new techniques, recipes, oven management etc without the pressure of an expectant crowd..
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Old 11-26-2010, 09:40 PM
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Default Re: Pizza for one?

Perfect time to test which wine goes best with which pie!
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Old 11-26-2010, 10:01 PM
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Default Re: Pizza for one?

All of them.....
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Old 11-26-2010, 11:35 PM
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Default Re: Pizza for one?

Some observations.

It takes just as long to prepare for one as for many.

I now hate wooden peels.
I can make great pizza/focaccia dough.

All wines go with all pizzas.
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Old 11-27-2010, 12:56 AM
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Default Re: Pizza for one?

You are really addicted. But it's a healthy addiction. Do you have some bread dough to pop in a loaf or two after you've eaten? It's such a pity to waste the heat.
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Old 11-27-2010, 01:05 AM
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Default Re: Pizza for one?

I often do a trio of pizzas. make enough for 3 (although there are only max 2 of us here). I usually have enough to take to work the following day - get the colleaguse envious etc! One pizza might not be worth the effort!!
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Old 11-27-2010, 08:45 AM
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Default Re: Pizza for one?

I often do pizza for one, in fact I'm doing one tonight. This is where a smallish oven shines. It also gives me more time to enjoy the fire and wine. But usually it's the retained heat a day or two later I'm mostly interested in as I always keep roasts and ribs in the freezer.
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Last edited by fxpose; 11-27-2010 at 08:47 AM.
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Old 11-27-2010, 11:54 AM
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Default Re: Pizza for one?

I did a small loaf after the pizzas last night and tonight well have a meal out of the oven too.
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Old 11-28-2010, 04:32 PM
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Default Re: Pizza for one?

I just cook it in the kitchen oven for 1 or two.
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Old 12-16-2010, 11:02 AM
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Thumbs up Small Vs Large WFO and cooking everyday

Quote:
Originally Posted by fxpose View Post
I often do pizza for one, in fact I'm doing one tonight. This is where a smallish oven shines. It also gives me more time to enjoy the fire and wine. But usually it's the retained heat a day or two later I'm mostly interested in as I always keep roasts and ribs in the freezer.
You make a good point. I'm still debating about the size of our dome....Feeling like a compromise between small and large, maybe 38 inches. I'm interested in a taller opening for a large turkey or large ferral hog part. Thanks for making the point here.
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