PIZZA TIMES

man,
that diastatic malt is doing good things.
f'real.
look at this CRUST, son:

WORD.
on a white pizza?! the crust is a must-
this jaun has sauteed leeks,
and roasted mandoline'd potatoes,
and tempeh bacon,
and fire-roasted tomato sprankles,
and fried garlic sprankles,
and cheddar AND mozzarella daiya chee',
and arugula.
neighbors, if that ain't some sort of super hottness i can't imagine what is.
i had the oven roaring at 480℉.
i did all the things i always do-
the chee' was minced, the leeks were soft,
the baconish tempeh was smoky and salty and sweet,
the arugula was bitter in a good way,
and my attitude was bitter in a different way,
i still ate the whole thicck, heavy, crisp-crusted boomfire.
i dunno how many ways i can tell you about pizza.
suffice to say that without it, we'd all be without me, too.
that's the truth;
never quiet, never soft.....