that's riiiiiiiiiiiiiiIIIIiiiiight.
i love it.
you love it.
we love it.
it's lovely.
and i've got it going on over here at the Folk Life & Liberty Fortress.
yup.
hand-tossed homemade from-scratch semolina circles,
ready for topping and turning and tuning up, all sorts of TILTY AF, an' that.
mmmmmm.
when i rep a pizza party,
i rep it to eleven.
and that means MORE toppings,
and MORE sprankles,
and MORE crust, even.
yup.
i've upped my portions and proportions,
and this new new is way more expert than what was poppin' before.
true story.
check the pizza-party-type teleport:
WOOOOOORDIMUS PRIIIIIIIME!!!
and as soon as you think that's all you'll likely need for suppertime?
kaBOOM!
out comes ANOTHER ONE:
WOOOOOOOOOOOOOOOO!!!!
the crust is thicker, but still thin, y'feel me?
that means the toppings can go on heavier,
but still maintain structure fresh 'n' hot out of the oven.
and the oven is HOT, at least for a homebake box, boys and girls.
it's no eight hundo, compared to a commercial wood-fired jaun,
but it's still like, 490℉ plus convection.
yeah. for practical house applications, that's plenty of the good stuff.
here's the recipe, again, for all y'all sticklers who don't like to freestyle:
-
*
DOUGHSKI BROSKI!
-
in your superior stand mixer,
beat up a bowlful of:
2 1/4 cups flour;
1 T salt;
1+ cup semolina wheat flour;
1 tsp wheat gluten;
3 T olive oil;
1 T vegan butter;
1 T sugar;
1 pkg regular-A* action-activated commercial yeast;
1 cup warm water + 1 tsp bread machine yeast + pinch of sugar, to instigate activity.
^
give it a full blown increase in speed, from low to high,
and then let it slap itself silly for fully five more minutes;
cover it;
and refrigerate that mofo for a full day.
i mean it.
i let it bulk in the fridge, and proof, all in one spot, and what i got was a hearty, toothsome,
tight, stretchy, yeasty, flavorful triple-pie batch of super-elite freshness for everybody.
mmmmhmmmm.
*
hmm? what now?
is that my most favoritest and signature bestest one-
a.k.a. brussies, 'bacon', and onion?
yes,
but now it's also got MUSHROOMS!;
AND TOMATOES?!?
hell yes.
with crushed tomatoes, and daiya mozzarella, and fried garlic sprankles,
it's pretty much what i'm gonna make just about every time
that i find myself making more than one pizza.
it's so good, and it's so clean, and it's got such a luxurious richness,
those broth-braised brussels and the seared mushrooms and those caramelized onions,
all the umami that'll have you sayin' oooh-mommy right off bite numero uno.
that's real.
i get into it, and i go after it, and i make the best pizzas i can....
after all, i'm making the for myself, so i can have exactly what i want whenever i want.
it's indulgent dopeness and delicious decadence every damned time.
i doo-doo that freaky sh!t, friends, and i'm not going to stop for anybody.
truth.
*
and let's all take a seat, and reflect on the heavy greenery
that pizza two had to show for itself.
guys,
kale over daiya mozz and cheddar,
with a few carmies would've been tasty on it's own,.
but, rules is rules, man.
yup.
you can't stop until it rises up off the charts.
that's just how it works best in the world of vegan pizza:
too much is the right amount.
add a bunch of crawnchy red onions,
and broccolini,
and asparagus,
and then freak it off with crumbled smoky seitan sizzlettes, too.
that's how you make it WORK, bro.
not to mention the fried garlic sprankles,
and the fire-roasted tomato flakes along the rim
expert is as expert does, duders.
....which is why i took that sh!t up into the outer reaches of awesome
with a drizzly blop of vegan ranch mutha-'uckers!!!
kaPOW!!!!
***********
get with it.
AMPERSAND TATTOO needs baseboards in the bathroom.
that's no joke.
who's gonna do that?!
not me, man.
i've more than had my fill of terrible tasks,
and there are still SO many more to come that i can't comprehend undertaking carpentry
after all the craptacular catastrophes of the first phase of the build...
gross.
as the place coalesces into a cohesive conglomerate of craft-built creatively-cultivated
crates, crofts, colors, cabinets, and cast iron,
i'm more and more aware that while my vision is crystal clear
in regards to what i want from the space,
it's become almost too dope to do dumb tattoos inside of.
i'm gonna, of course, because i'm bankrupturing my movie checks on the regular,
and i need those stacks on stacks to maintain this lowly life i call my own.
of course,
simply being OPEN will be a huge victory in itself for sure.
i'm ready.
i'm willing.
i'm waiting.
that's where we're at, and where we're headed is anyone's guess-
although i think we all hope it's upwards and onwards from here on out;
never quiet, never soft.....
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