The Perfect Weather For It

Ah yes! July 5th!

You know, the day after July 4th, when even the last holdouts fire up the grill and cook a meal outside.

In other words, a perfect day to sell a little indoor-only oven that heats up to 700 degrees, right?

Now, if this were a device made for baking anything else, we’d pitch you on the classic money-saving technique of buying things out of season, like getting new shorts in October or a snow blower in March. Why not pick this thing up now at a steep discount, stash it, and let it fill your kitchen with warmth and the comforting smells of melting cheese and baking bread when the sun starts setting around 4 in the afternoon?

But the weird thing?

Pizza somehow escapes all seasonal designations.

Baking a big lasagna in June? That’s a bit heavy, isn’t it? Tuna noodle casserole in July? Oof, way too rich. Shepherd’s pie in August? Not only does that sound uncomfortably hearty, but with the cook time, it also seems like a recipe for suffering a heat stroke in your own home.

And yet…

None of these things bake at a temperature as high as pizza. In fact, we’d be willing to bet that, outside of finishing something under the broiler or using your oven’s weird self-clean function (which you probably shouldn’t use, by the way), you almost never set a temp hotter than when you’re making a pizza.

So why is it that you can find comfort in a piping hot pie with bubbling cheese and greasy pepperoni cups as you watch a blizzard roll in, or on the deck when it’s about 85 degrees out?

Maybe because it’s so quick. Like, really quick. With this thing, for example, you can bake a 12" Neapolitan pizza in 5 minutes. Or less. It can make other kinds of pizza, like deep dish or Detroit-style, take a little longer. But even for one of those other varieties, it’s not like it’s gotta be on for three hours. So that could be it, right? It’s a hot but relatively short process.

Or maybe it’s just because pizza is that good.

In conclusion: there’s never a bad time for pizza.