![]() I just want to make it, the process calms me down. Fortunately for my skinny jeans, I’m not a stress eater, I’m just a stress baker. So I do what I do when I’m stressed out, I bake. I’m not organized, that side of this slightly insane job that I’ve chosen for myself makes me want to crawl under a pile of coats, shut my eyes and pretend like it doesn’t exist. I have emails to answer, deliverables to finishes, calls to make. It’s a hectic Wednesday morning and I’m trying to get it all straight in my head. Which, really, is the most important part. Plus they don’t take up too much room in the cooler, leaving you way more space for beer. Pizzas take about 8 minutes to cook, so they are easy to make as-needed. It’s going back on the grill to heat the toppings and melt the cheese, undercooking it the first time will prevent overcooking it the second time. You only want to grill the underside until it holds shape. I sometimes oil the dough and flip it onto the grill like a giant pancake, but that’s just me. Some people like to use a rolling pin, while others think hand shaping the dough is the only way to go, it’s your call.īrush the grates with olive oil to keep the dough from sticking. Pizza dough is best if it’s able to cold ferment in the fridge for a few days.ĭon’t forget to bring a surface to roll out the dough. Just make sure to punch down the dough every 12 hours (literally just punch the middle of it to deflate, you can also grab the sides and pull to deflate). The dough can, and should, be made in advance. If you’re making more than one pizza, write down the toppings you want for each, prep them all and store them in small containers to take with you. ![]() You get those lovely grilled char marks that you want when open flames are cooking your food, and it’s easy to modify to your guest eating persuasions. Or, in this case, parking-lot-back-of-a-truck-with-a-portable-grill cooking. Unless you have a pizza oven in your backyard, it’s likely your best option when it comes to at home pizza cooking. I grill pizza more often than I grill anything else. Tonight I’ll raise a pint to the fact that I almost never have to go without, and in the grand scheme of the world today that makes me fortunate. I’m grateful for warmth, electricity, and the ability to cook again. So today, as the lights flickered back on, I’m thankful. You realize they are so huge they consume your life and hobble your ability to function in the way you’re accustomed to. It gave me a profound appreciation for things I take for granted, the things we refer to as "little things" are only little when you have them, they turn into a giant beast that has your comfort and convince in a stranglehold when you don’t have them. Realizing that I’m much more dependent on the comforts of electricity that I’d like to admit. Reminding myself that I no longer have a gas stove, it’s electric, so cooking is not an option. Instinctively trying to flip light switches when I’d enter a room. I spend the night trying, and repeatedly failing, to keep the fireplace going and the candles lit. It also tastes fantastic in the dark, although the gorgeous slightly pink hue of the Sriracha cheese sauce is lost in the low light, it didn’t matter. Luckily, the light from my window was filtering through breaking storm clouds in an eerie but beautiful way that made it possible to shoot the macaroni I’d finish making by candlelight. These photos were taken at the beginning of a power outage that lasted two days. Sriracha Beer Mac N Cheese (15-minutes Stove Top)
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