you get a do-over.
that's a new rule.
yep.
and you know what?
there ain't no party like a M*F* PIZZA PARTY,
because a pizza party don't stop until everybody gets a slice of everything.
that's the truth,
and so were these pizzas, neighbors-
check the double-flat-and-a-deep-d-type teleport:
KABOOMFIRE.
i make all the peoples happy with what i make.
as usual, these days, i started the crust early,
and cold proofed the crap out of it all dang day,
while i tatzapped my flippin' face off at the studio.
by the time i got out,
it was absolutely pizza time o'clock.
word.
first up,
we went crowd-pleasin' skeez with our steez,
and ghetto on the ch'etto-style disc.
check the teleport:
tofurky notdogs?!?!
yuuuuuuuup.
don't even front on that sh!t, y'all.
with leeks and underchee',
and cheddar chee' and that mozz'-
that's a party pie if ever there was one.
and when that one came off the stone,
a whole other 'nother one went on.
again,
check it:
mmmmmmhmmmmm.
we always have a brussels, bacon and onion jauns.
this time,
with spinach and arugala underneath,
and a few of those leftover leeks mixed in with the vidalias.
if you aren't pre-browning your brussels, i'll bet they're bitter.
not ours, tho, yo-
we give 'em a braise and a blaze, and make sure our brassicas stay lit.
we doo-doo that pizza magic spellcasting up in here.
that's our thing.
tempeh bacon is the business.
and when you've slummed it up with dawgs on a pie,
sometimes you've gotta step up the second tier to class the joint up a tiny bit.
that's why we closed out the night with a beast of a big barbarian double-dough.
that's right.
the deep dish game is evolving at an impressive pace.
teleport:
c'mon.
that jammie clearly goes to eleven.
get a little of that thickfreakness on it's cheeks for weeks:
deeeeeeeeeep.
no, really, i need you to look at what's going on up in that:
DEEEEEEEEEEEEP.
buttery semolina high-sides?
yes!
underchee?
always.
daiya on top of that?
mmhmmm.
baby kale?
got it.
caramelized onions?
obviously. we want all the flavor.
shredded basil?
affirmative.
smoked-paprika and black pepper seared seitan cubes?
wordimus prime.
MORE daiya, AND the new mozz' overchee' blend?
too much is the right amount,
and harvest and maple had yet to experience the deep dish dinner.
i'm just sayin',
i had to bring the heat, and impress upon my children
that full and active participation is the only way to go.
eleven is the goal, and a perfect ten is ten percent too little.
damn.
we rep a hard style,
but we compensate for it with that soft crushed tomato sensitivity.
that's right.
you can see how dope it is.
with our custom fresh-mozz overchee' blops on top,
and finished with more hand-torn basil,
and chopped parsley sprankles?!
you know how we doo-doo that freaky deepening, duders.
look just one more time:
wu-TANG!
pizza is my favorite part.
that crust situation is full-blown.
however,
deep dough isn't as dope for flatties.
we found that out the hard way.
awwwwww.
the first two 'zas were good,
but there was a subtle school-lunchy feel to the bones of the thing.
we persevered, and were rewarded with pizza power,
but thank heaven we closed it out with that big, burly banger.
***********
we left the table full,
and happy,
and as a family.
uh-huh.
one satisfied team of stormswept savage gyspies,
all caravanning from the tip of the saucy triangle to the arc of the crust.
but,
all together as one crew of crucial creators of hottness.
yeah.
that was the other best part.
i truly appreciate every last scrap of family togetherness.
i need it, and whenever i can get it,
i gluttonously, greedily gobble it up.
it's a luxury up here, and therefore a necessity.
that's our style.
family team-building dinnertime community.
i love it.
that and pizza.
actually,
that's all i ever even want;
never quiet, never soft.....
No comments:
Post a Comment