i mean it.
i was all like: WOOOOO!
why, you ask?
well,
OBviously because the situational hottness in the woodsly goodness
is subject to drastic changes from minute to minute,
and one morning's sh!t-salad becomes that evenings turbo-elite fuego ferocioso.
real talk.
an increase of forty four degrees outside,
a decrease in wind of 100%,
and my second client rescheduled,
so before i even got home to the preheated oven,
and the cursory mise en place that my ampy-d had poppin',
things were already lookin' up.
which had me sayin' WOOOOOOO.
mmmhmmmmm.
hey!
on the ones, though-
it's the dough, duders.
...that's what's up.
what'd i do different this time?
yogurt.
yup.
active probiotics working in synergy with the regular and flashy yeasts,
feasting on that spritz of sugar, and co-captaining the rise
by bargaining with a few tablespoons of flaxmeal,
which just happens to always get added into the warmish, stirred and
slightly sweetened water where the yeast awakens.
word!
neighbors.
a third of a cup of plain, unsweetened soy yogurt,
and the cultures added their own special breed of fermented cultural deliciousness
directly into the crumb of this dough.
........
......waaaaaait.
what dough?
ahhhh.
sorry, kids.
i should've begun at the beginning.
i'm talking about the day-long cold-proofed morning made magic!
you know:
the dough that has gotten bigger and better, and butterier, and flakier,
and crispier around the edges, and caramelized at the bottom-most base
each and every single time since the first time.
i'm speaking on the truth, here,
and i'm loading these lauds and accolades on
THE DOUBLE DEEP DISH DOUGHSKI-MO'!!!!
teleport:
kaBOOOOOOOOOOOMfire for my bellyhole!
yes, yes, y'all.
and it makes me say WOOO WOOO WOOOOOOOO.
oof.
after a couple of crushing days,
there's nothing quite like that pizza love.
...and damn me for a weak-sauce baby b!tch if i don't love me up on some
of that saucy, chee'sy, thick and greasy, inverted topping-type flavor in my face.
that's no joke.
every pizza is a beautiful thing,
but these mama-jamas are superlatively so.
the most beautifullest thing in the world-
...just like that......and it gets in me.
mmhmm.
-
while i can say with confidence that my pizza game is pretty tight,
i never ever leave it alone to stew in the stagnation of complacenc.
nope.
that's not my style at all.
because if it's good now, it'll only get better,
and if it's practically perfect?
well, then we're gonna hafta take it to omega-level, guys.
that's it.
do i butter my springforms?
i do.
do i let the pre-pressed dough puff up a bit at room temperature?
heck yes.
do i put the oven on convection mode?
you bet your A*.
i want that cyclone of superhot fire whirling all around every inch of those circles,
and i expect that the INcrease of fifty fahrenheit degrees,
halfway through the cooking cycle,
to a blistering mustafarian lava level of five-freakin'-hundred.
also helped to give these crusts a whole new aspect
to their demi-divine infinite nature.
i'm pretty sure that's a thing.
check out the fresh-from-the-oven-too-hot-to-slice-type teleport:
i mean,
is that or is that not some sexxxy-lookin' pizza?
i know.
*
so what'd we make this time?
check it out:
house-blend pepperoni, garlic-cashew fresh chee', arugula, caramelized onions,
and a LOT of daiya mozzarella, with half a big can of crushed tomatoes,
and the obligatory underchee' holdin' down the bottom.
wouldja just look at it:
oooooooohhhhhhh MAN!
with a few leaves of fresh basil,and those parsley sprankles?
c'mon.
that's the nicey-nice.
and it was so good, each slice was gone in about four bites..
*
and then,
in the interest of attempting the ghetto-grease of a 'real' deep dish,
complete with blackened edges,
i did a little of this:
yummmmmm!!!
topped with tomatoes, mushrooms. and grilled leeks,
but started with baconish bits and pieces,
roasted GPOP tofu, and MORE leeks;
it had all the best parts flavored up,
but,
what really really took it to eleven?
the over-the-edges daiya chee' provolone slices.
holy sh!t, friends.
that's the future of vegan pizza technology.
i watched a chicago guy make a pizza,
and it was an answer so simple, i was just too smart to see it.
hahaha.
stop.
the chee' goes up along the sides, and a little bit on top.
that's how it all really happens.
now i know, and we'll never be the same-
i mean,
check the dark-edges-of-the-crust-type teleport:
ahhhhhh!
i have to say it again- WOOOOOOOOO!!
all that melty-A* majesty along the outer rim,
the filling pulling away with all the stringy hottness you remember
from back when you weren't as awesome, and weren't as vegan.
(which are probably directly related to each other)
this is IT.
i'm not sayin' i need it every time.
i mean,
i'm a versatile and diversified pizza enthusiast,
and my horizons stretch well beyond the vanishing point of your average
food-head when it comes to that 360degree HD surround 24/7/365 scopin'-
and you'd better recognize i'm steady lookin' out for a new slice.
word.
so,
this is now on the map, with a pin, a flag,
and a contingent of tastebuds dedicated to shoring up the foundations,
and establishing a colony to further my culinary interests in the area.
i'm serious.
pizza is my favorite, and i'm still surprised at how much MORE excited i get
each and every time i make a move on some new new sh!t.
*
too much is the right amount,
and if you ain't about these pizza jauns,
you ain't about a worthy life.
i, for one, can't stop rocking in the free (pizza) world,
and i'm grateful for the opportunity to share it with y'all,
and i'm equally grateful for whoever it was at the propane spot
that sent the delivery man out early.
without him,
i'd have had the worst day and night;
never quiet, never soft.....
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