#pizzanight

ꨄ𝔜𝔬𝔲 𝔗𝔬𝔬𝔨 𝔄 𝔭𝔦𝔷𝔷𝔞 𝔪𝔶 𝔥𝔢𝔞𝔯𝔱ꨄ

This Barbecue Bacon Pizza is bold, comforting, and dangerously easy to make. Who’s grabbing the first slice?

Wells knew it was a mistake the moment Coach said, “Come over. We’ll make pizza.”

Not order pizza. Make it.

Coach didn’t invite people into his kitchen casually. That space was controlled. Organized. Intentional. Much like everything else about him.

Which meant if Wells was here, standing at the counter in a fitted training tee and fitted track pants, it wasn’t accidental.

It was deliberate.

“Wash your hands,” Coach said without looking up. Then, after a beat: “Thoroughly.”

Wells smirked as he moved to the sink. “Yes, Coach.”

He felt Coach’s eyes on him anyway.

The kitchen smelled like garlic, basil, and something warmer, heat from the oven already preheating, casting a soft glow across the counters.

Coach set a heavy mixing bowl down in front of Wells. “Dough first.”

Wells leaned against the counter, casual. “You always start this hands-on?” Wells actually already knew the answer.

Coach finally looked at him. Slow. Measured. “If you’re going to do it right,” he said, voice low, “you use pressure. Consistency. You don’t rush.”

Wells swallowed a smile. “Good to know.”

Flour dusted the counter. Coach poured water into the bowl and added yeast, then handed it to Wells.

“Mix.”

Wells plunged his hands in, fingers working through warm, sticky dough. It clung immediately, messy, resistant, alive.

Coach stepped behind him.

Not touching. Not quite.

“Too careful,” Coach murmured near his shoulder. “You won’t get anywhere if you hold back.”

Wells pressed harder, kneading with more confidence. The dough stretched under his palms, folding, yielding.

“Like that?” Wells asked.

“Better.”

Coach reached around him then, large hands covering Wells’ for a brief moment, guiding pressure, angle, rhythm. Just long enough to correct.

Just long enough to linger.

The contact sent a spark straight down Wells’ spine.

“You feel that?” Coach asked quietly.

“The… technique?” Wells said.

Coach’s mouth twitched. “Sure.”

They worked in a slow rhythm after that. Dough kneaded. Rolled.

Pressed flat across the stone.

Toppings came next.

Coach slid ingredients across the counter, sauce, cheese, pepperoni, fresh basil. “Don’t overload it,” he warned. “Too much at once ruins the structure.”

Wells raised a brow. “I think I can handle a little pressure.”

Coach stepped closer again, reaching past him for the mozzarella. Their arms brushed.

“Confidence,” Coach said softly, “is good. Overconfidence gets messy.”

Wells turned slightly, close enough now that the space between them felt intentional. Charged.

“Messy isn’t always bad.”

Coach held his gaze. Didn’t move away. “No,” he agreed. “It isn’t.”

The pizza went into the oven.

Waiting became its own kind of tension.

They stood side by side at the counter, not quite touching, both aware of how small the kitchen suddenly felt.

Wells leaned back against the counter, folding his arms. “So this was about pizza?”

Coach exhaled through a quiet laugh. “Mostly.”

“Mostly,” Wells repeated.

Silence stretched. Comfortable. Heavy.

Finally, Coach reached out, brief, deliberate, brushing a streak of flour from Wells’ forearm with his thumb. His hand didn’t leave immediately.

“Relax,” he said quietly. “You’re allowed to enjoy this.”

Wells met his eyes. “I am enjoying this.”

The oven timer beeped.

Coach stepped back first, clearing his throat like nothing had happened. “Pizza’s ready.”

They pulled it out together, cut it, plated it. Sat side by side at the counter to eat.

The first bite was perfect, hot, balanced, satisfying.

Wells chewed thoughtfully. “Worth the effort.”

Coach glanced sideways at him. “Good things usually are.”

A pause.

Then Wells added casually, “So… next time we making pasta, or is this a one-recipe kind of mentorship?”

Coach took another bite, hiding a smile. “Oh,” he said. “We’re just getting started.”

Wells leaned back in his chair, completely at ease now.

“Good,” he replied. “Wouldn’t want to stop while we’re on a roll.”