WINDY!

that's windy-city pizza, pal.
yeah.
that deeeeeeep dish.
y'know?
it's like sausage and peppery lasagna pizza.
mmmhmmmm.
it's got BIG flavor, it's got BIG ingredients, it's got ENORMOUS appeal,
and it's all really happening,
right here at the Folk Life & Liberty Fortress test kitchen laboratory, neighbors.
yeah!
i'm not saying i'm the expert at pizza,
but i will boast a bit when i declare that i'm certainly AN expert at pizza.
real talk, y'boi gets down and dirty with the different doughs, bros.
that's right.
and when it's time to rock a funky pan? i'm the man.
when it's time to bake a funky joint? i'm on point.
etc etc.
you get the idea. now check the teleport:

ka-BOOOOOM!!!!
that's thiccc. that's luxxxurious. that's heavy-duty diabolically delicious dopeness, duder.
and that's no joke.
yeah, i used a springform pan. ...so?!
it works F*ing awesome.
yeah, i used some of my current-production-run cooked sauce on top.
that a problem? i didn't think so.
i went rogue on a sorta-focaccia-style semolina dough,
and it turned out exceptionally rad.
i'm so happy about pizza all the time.
seriously, i could eat it every single day of my life,
rarely the same one twice, and forever be content.
i mean LOOK at that hot fiery jaun!
it's the TRUTH!
the sauce recipe is here.
that's what you want, and it's what you need, homeboy.
you want dough like what you see there?
it goes like this:
-
*
 FOCACCIA-DEPTH!
-
in your most-necessary and magnificent stand-upright mixer, equipped with a dough hook,
combine:
1 cup a.p. flour;
1/2 cup semolina flour;
1/2 cup bread flour;
2 T vegan butter;
2 tsp salt;
1 pkg fast-actin' yeast;
2 T olive oil;
1 cup warm water-
beat it up on lower speeds for 11 minutes, then wrap and refrigerate it all day-
12 hours is good for you.
you're gonna wanna preheat your oven to 480℉ convection-style,
and you'll also probably want to grease up a 9" springform pan.
that's the move, friends, plus pressing the dough up the sides
in order to get that deeeeep cradle effect poppin'.
that's word.
*
i got a big handful of baby spinach on the bottom,
covered in minced daiya mozz',
AND grated miyoko mozz', too.
that's how you do it, if you care about doing it right.
topped with one caramelized red onion, and one sauteed green pepper,
cooked together with a glug of olive oil until all soft and sexxxy and oh-mami-umami!
that's IT!!!
then,
there's a couple of wheatless meatless gluten-free vega homemade sausages, crOmbled up,
with a few slabs of minced-up storebought baconish stuff-
browned and added all over the top of THAT.
it's a heavy duty stacks-on-stacks situation, son.
is there MORE?
yeah.
too much is the right amount.
there's MORE daiya and miyoko all over that meaty vegan hottness.
then the sauce is spooned in furious heaps over the whole thing,
and there's parsley sprankles, for added beauty,
and fried garlic sprankles, because rules is rules.
then,
there's even MORE miyoko mozz' grated on top!!!
HOLY SH!TS, buddy.
that's a megadose of delights, right?
look:

WOW WOW WOW WOW!!!!!
i'm not ever trying to have weak-A* pizza.
even if it's boutique pizza in the midwestern style.
no matter what, if it's called pizza, in any sense, i want it to go to eleven.
anything less is an insult to my general health and well-being.
no lie.
***********
i got tattoos to do.
and they're all composed of waaaay too many lines.
every last one of them.
i'm pretty sure that means i'm at fault, since i'm the one drawing them.
i'll take the blame, as long as they all look good.
that's what i'm most concerned with these days.
making it look good.
i tattooed a couple of kids i've know since they were waaaaaay too little to get tattooed.
that's always a wild experience.
i've know their parents forever,
i've been tattooing their dad for well over a decade, even.
i think that means i'm old.
as if the sparse grey hair on my head, and my creaky knees hadn't already confirmed that.
i'm grateful to be on a second generation of art-gettin' clients.
that means somethin' to me, and i appreciate the hell out of that.
spanning time and space, making and leaving marks,
and making connections with whole F*ing bloodlines of folks...
it's all really happening, and that's the whole point;
never quiet, never soft.....