TRUE LOVE🍕🍕🍕🍕🍕

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GIMME PIZZA!!
PEE EYE ZEE ZEE AYY!!!!!
dudes,
i scrambled, and i scraped, and i picked, poked, prodded, pasted,
glued, and magnetized all sorts of foam and fabric to make another
'nother expert hallowe'en costume.
in between all those fumes that affected my brain i also had the oven going wild.
*disclaimer: ALWAYS use a respirator and proper ventilation.
the costume making adhesives, paints, and dust from sanding
can be verrrrry harmful to your little brainy-brain.
and that's no good.
so be safe if you're gonna be makey.
ANYway, the oven was raging like a 480℉ box of hottness,
and there's only one reason to ramp up the heat like that.
yup.
PIZZA.
the finest food that ever was,.
i eat a lot.
i make a lot.
i  like it, a LOT.
wanna look at my pizza?
oh, alright, you don't have to ask twice:

that's a looker, no?
mmmmmm.
that malt powder has my crusts CRISSSSP as F*,
this one has daiya mozz, broxxx, red onion, spinach, sauce,
and garlic sprankles.
that crust has a lot of appeal, in my opinion.
another one?
you got it:

WORD!!
do i make pizza at least once a week?
you bet i do.
tomatoes, sauce, daiya, red onion, spinach, and those fried garlic spranks.
rules is rules.
is this dough a semi-sourdough, proofed for forty-eight hours/
would i mention it if it wasn't?
c'mon. don't be dumb.
that's two tablespooons of my sourdough starter, plus half a cup of water
and half a cup of king arthur bread flour,
allowed to mingle and get frisky overnight together,
then added to a cup and a half of flour, a few teaspoons of salt,
a packet of active yeast, a scoop of that malted barley,
and some olive oil to give it some oooomph when it bakes,
plus another 'nother 2/3 cup warm water.
kneaded and refrigerated for a day and a half, for some epic sourdough deliciousness.
i do that.
more?
i have more.
here's some more:

I FREAKIN' LOVE PIZZA!
simple, but so much flavor.
cashew chee' and cooked sauce,
red tomatoes, red chili pepper, and arugula for the victorious green takeover.
are there garlic bits on there?
OBVI.
that's how we do it, man.
ok.
so you get it, right?
i always want pizza.
but guess what?
last night?
i made MORE PIZZAAAAAA!
mmmhmm. too much is the right amount.
check the teleport:

cauliflower, with GPOP and red pepper flakes.
sweet onion.
tomatoes.
spinach.
daiya and cashew chee' MINCED, of course.
and those muh'fuh'nnnn sprankles, boi.
this is how it is at the Folk Life & Liberty Fortress.
the house is collapsing but the costume is complete.
the road crews wanna seal us in,
but this much hot fire should keep us alive until spring
or until the propane runs out
and we're all the way trapped under ice atop this rural roadway.
what's going to happen?
probably disaster.
but while rome burns, we'll grill a pizza or two.
that's how we do what we do;
never quiet, never soft.....