detroit (albie)rock city!

yuuuuuuuuuuuuup.
so,
with inches of F*ing SNOW on the ground,
and the trickery of ma nature's fickle temperament doing wonders
towards wreaking ill will throughout the roadways of this northern vale,
i was overwrought with hand-wringing worry about the way the day needed to go.
i mean,
if appointments aren't forthcoming,
or they're cancelling because of environmental inclemency,
that means that the dark magic of deepdish suppertime sorcery can begin
sooner than later, which in turn makes more time for more of everything.
that's called making lemonade,
and NOT the beyonce' kind,
although, perhaps, ma nature turned her chilly shoulders towards us
because she's been listening to it on repeat?
who knows?
who cares?
neighbors,
i did it another 'nother time because for once i had the time.
uh-huh.
...i did.
you know what we LOVE,
you know what we need,
and now,
you can see what we've got.
check the motor-city-marinara-madness-type teleport:

KAbadaBOOOOOOOOOOOOOOOOOM!!
this is the the new new fuego,
and this straight-up fire for your face is furious, and ferocious,
and also pretty filling.
word up.
i HAD to activate the triple threat hottness,
all on one spectacular angular rock city rectangle,
because rules is rules,
and if there's only one pan,
it's better have a LOT going on!
a grid of woodsly goodness crossed with deep dish dopeness from detroit.
yeah.
no big deal.
hahahahahahaha.
the exxxtra butter i blasted the dough with before proofing seemed to help,
and the buttery greasin' i gave the pan didn't hurt one bit-
but,
i think it was the olive oil around the edges that really activated the ultimate
in shiny crusted bread barbarianism.
damn,
that's some good-A* pizza, duders.
for realsies.
with 500 degrees of baking stone alchemy, and a little time to spare,
the pizza game stays molto strong at the Folk Life & Liberty Fortress.
i let my dough ferment like a champ,
and the double yeast jauns is key.
as is the chillout all day long.
uh-huh.
the breadsly aroma of just the dough lets all of us real-life food-heads know
it's gonna be epic before we stretch a single finger's width of buttery big action.
no joke.
ok.
so,
i also let it proof on the counter, post-stretch,
with the secret special operational underchee' spread right on it.
there's a lot of cold to warm heating up that happens during the prebake,
and i think that's what i like about the prep scene up here-
the changes are tangible,
and while i'm slowly improving my already expert pepperoni blend,
the dough is rising on the warm wafts from the superhot oven's ambient temps,
and the whole kitchen is alive with active reactions and participation.
that's the best.
a living breathing house is what makes that muthalicker a home, homies.
real talk.
and the homemade hottness really couldn't have been tastier.
check the roster,
via the teleport:

friends,
when it comes to classic pizza, any-and-everywhere,
pepperoni is a must.
i respect the scene, i do what must be done.
start at the fundamentals, and freak it off from there.
that's how we doo-doo that freaky-diki fAtbread biz, bro.
yum.
o.g. underchee', caramelized yellow onions, daiya mozzarella, crushed tomatoes,
garlic-cashew freshness, sausage-base smoked paprika boomfire discs,
a sprankle of nootch, and fresh basil at the end, to take it fully to eleven.
c'mon.
from there,
i took it a step beyond pure tradition,
but with the more-stylistically accurate detroit sauce blop on top.
teleport:

wooooooooo!
you like that black-pepper crusted, black peppered red bean roast?
guys,
it's rejuvenated with simmered smoke and ho' sauce and MORE black peps,
for a spicy type of slice of nicey-nice heat for us to eat.
mhmm.
double the chee' on this section, too-
underthunder, daiya, onions, daiya, roast, sliced yellow heirloom tomatoes,
a quick nootch blasting and crushed tomatoes, too.
plus parsley sprankles for the finishing move?
you know it.
that's a lot of pizza, believe it or not.
the double dough is deep,
the chee' levels are heavy,
the whole flippin' thing is a beast.
that's why we still had to have some of the third square, too.
you can't just get full, and think that's some sort of excuse not to eat,
y'know?
too much is the right amount, always and forever.
the fanciness was rolling along like a category four whitewater rapid.
check it out:

wu-TANG!
hot red pepper flakes in the white chik'n roast, GPOP sauteed,
and spread out on top of  some olive-oil wilted arugula,
on top of those elite onions.
yeah.
that's the good sh!t.
fresh garlic-cashew creamy chee' blops on the bottom,
AND then again up top,
eschewing the daiya in favor of a pure-being blarpitiness that transcended
the traditions of regular pizza,
and then went above and beyond deep dish as well.
yum4tum, folks, that's what's up.
the sauce was on point,
the roast chix was too.
everything came together so well,
and i was happy for a minute or two.
look at the greasy sheen on that crust!
it's like cake that started hanging out with the wrong crowd.
i LOVE it.
i LOVE pizza.
i want all of it, all the time,
and i'll be honest with you-
i'm gonna miss it for the eight days that bring the ruckus.
that's a thing-
sandwiches aren't pizza,
and even pizza sandwiches aren't pizza.
sandwich week isn't taken lightly,
but you can bet that there will be twice as much pizza
when the regularly scheduled suppers resume on may 9th.
no joke.
i'm glad for the time to do what i like,
i'm grateful for the people i span that time with,
and i'm ecstatic that circumstances have permitted me to indulge in shark-gluttony
and then share only the evidence and none of the portions, with you;
never quiet, never soft.....