Tuesday, April 30th, 2013
Due to a whole lot of weird crazy stuff happening in my life that I won’t get into,
I’m having to postpone my Pizza De Mayo this year.
The important thing is that you have Pizza De Mayo… SOME TIME IN MAY!
Don’t go doing that weird Mayfest type thing where they hold it in June, or Octoberfest in September. Just don’t.
Since my 2012 post was a pre-PDM post,
Here’s a few photos that were taken during Pizza De Mayo 2012:
Mac and Cheese with Smoked St Louis Rib meat
Spinach and Garlic
Spicy Italian – Meat & Peppers & Meat & Peppers & Cheese
The Elvis: Peanut Butter Crust, covered with milk chocolate and bacon, filled with a peanut butter banana custard & topped with caramelized bananas.
The Elvis: Peanut Butter Crust, covered with milk chocolate and bacon, filled with a peanut butter banana custard & topped with caramelized bananas.
You can read what I posted about Pizza De Mayo 2011 here.
You can read what I posted about Pizza De Mayo 2010 here.
30.04.2013
bacon, barbecue, bbq, cardiac event, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, chocolate, deep dish, deep dish pizza, food coma, food porn, food pr0n, garlic, gourmet, grease, hot peppers, italian sausage, jalapeno, Mac, mac and cheese, macaroni, meat, meatza, mozzarella, pepperoncino, pepperoni, pizza, Pizza de Mayo, real deep dish pizza, ribs, sausage, smoked, spinach, st. louis, tasty animals, tomatoes
Sunday, May 6th, 2012
You can read about Pizza De Mayo 2010 here.
- PDM 2011:
Pizza De Mayo 2011 featured the glorious return of
‘Deep Dish MEATZA 2 (Electric Meataloo)’.
More stable than the original with the addition of an outer crust,
this well-constructed deep dish marvel was a meat-a-licious cheese-a-riffic flavor bomb.
You can read about Pizza De Mayo 2011 here.
This year, new combinations will emerge with a vengeance.
Will Meatza return?
Will we be able to survive another attempt?
Will coronary bypass be required?
Will another pizza emerge to surpass it’s culinary glory?
Will it be Sweet or Spicy?
Will 6-hour BBQ smoked items appear?
Will peanut butter be involved?
Do I have enough tomatoes?
Will I need to re-stock the bar?
Should I start selling tickets to this thing?
Only time will tell.
Stay Tuned…
(America!!!! Eff Yeah!)
06.05.2012
america, bacon, barbecue, bbq, cheese, cheesy, chicago, chicago pizza, chicago style, chicago style deep dish pizza, crust, deep dish pizza, food, food coma, food porn, food pr0n, garlic, grease, hot peppers, italian sausage, mac and cheese, macaroni, meat, meatza, pizza, Pizza de Mayo, real deep dish pizza, sausage, smoked, spice, spinach, styles, styles of chicago pizza
Thursday, February 9th, 2012
09.02.2012
baking, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, crust, deep dish, deep dish pizza, dough, food, food porn, food pr0n, italian sausage, mozzarella, pepperoni, pizza, pizza dough, real deep dish pizza, sauce, sausage, tomato, tomatoes
Thursday, December 22nd, 2011
Over this past year…
Many deep dish pizzas were made… and eaten.
An oven was replaced.
A dough recipe was perfected.
Many meats and cheeses were used.
We even used a few vegetables.
Some chances were taken with gourmet ingredients.
Heck, we even put BBQ on a pizza!
We learned a lot about deep dish pizza, love and loss,
and in a way, we learned a lot about ourselves!
Aw, screw all that!
Here’s some deep dish pizza food Pr0N!
Happy Chrisma-Chanu-Kwanza-Mardis Gras,
Everybody!
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Bourbon Pears with Brie and Diced Prosciutto
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Bourbon Pears with Brie and Diced Prosciutto
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SPB HeartStopper – Sausage Pepperoni Bacon
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SPB HeartStopper – Sausage Pepperoni Bacon
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French Onion Jam with Gruyere
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French Onion Jam with Gruyere
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Garlic and Spinach and Garlic and Garlic!
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Garlic and Spinach and Garlic and Garlic!
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Garlic and Spinach and Garlic and Garlic!
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Garlic and Spinach and Garlic and Garlic!
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Garlic and Spinach and Garlic and Garlic!
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Garlic and Spinach and Garlic and Garlic!
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Pepperoni with Pequod’s-Style Charred Edges
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Pepperoni with Pequod’s-Style Charred Edges
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Pepperoni with Pequod’s-Style Charred Edges
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Pequod-Roni and Garlic-Spinach-Garlic
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Italian Sausage, Pepperoni and Sorpressata
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Italian Sausage, Pepperoni and Sorpressata
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Italian Sausage, Pepperoni and Sorpressata
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Italian Sausage, Pepperoni and Sorpressata
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Sorpressata Special!
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Sorpressata Special!
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Sorpressata Special!
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Sorpressata Special!
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Sorpressata Special!
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Sorpressata Special!
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Sorpressata Special!
22.12.2011
chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food, food porn, food pr0n, garlic, italian sausage, pepperoni, Pequod, Pequod's, pizza, pr0n, pron, real deep dish pizza, sausage, spinach
Tuesday, August 23rd, 2011
I’ve been working on the first installment of “Deep Dish 101″ , which is coming very soon. In between compiling, revising, adding new information, and catching all the pizza shows they’re showing on The Cooking Channel,
I managed to get in a little hands-on pizza R&D, just for you!
I just saw Tony Gemignani pretend to know how to make Chicago Deep Dish!
You don’t do two layers of cheese and sausage! WTF was THAT, Tony?!?
Dude, just stick to what you know!
- United Tastes of America – Pizza (2010)
Sorry, I got distracted by televised blasphemy. Here’s the Food Porn!
First, I give you : Traditional Italian Sausage Deep Dish with half Pepperoni;
Crushed Garlic pressed into the dough under the sliced mozzarella.
Next, we have what I think I’ll call a Chicago Shallow-Dish; it’s not quite a Chicago style thin crust.
Using the same dough you’d normally use for a 12″ deep dish, I’ve spread it out into a 14″ round pan.
Half Baby Spinach with Garlic (pre-cooked) / Half Pepperoni.
Shredded Parmesan and Romano pressed into the dough, an uncooked tomato sauce seasoned with salt, sugar, basil, and sriracha hot sauce. Topped with shredded Cheddar/Mozzarella cheeses.
23.08.2011
chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish 101, deep dish pizza, food, food porn, food pr0n, grease, italian sausage, pepperoni, pizza, pr0n, pron, real deep dish pizza, sauce, sausage, thin crust, tomato, tomatoes
Sunday, July 17th, 2011
Remember when I smoked that brisket (that I only got a sandwich picture of)
and those ribs (that I posted a photo from LAST year’s attempt) that I cooked a little while back?
Oh right… that’s the OTHER blog.
Well, those of you who read that post might recall that I also smoked some sausages at the same time.
Here’s the last of the 6-hour smoked Italian sausages from that meaty endeavour,
sliced up and put into a deep dish pizza along with a few pepperoni slices.
Mozzarella and Provolone cheese bubbled up a bit to the top
and the sausage and pepperoni slices have a nice char on them.
A successful first attempt at merging bbq and deep dish -
6-hour-smoked italian sausage (and pepperoni) with provolone and mozzarella.
17.07.2011
chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food porn, food pr0n, italian sausage, mozzarella, pepperoni, pizza, pr0n, real deep dish pizza, sausage, smoked
Monday, July 4th, 2011
… life, liberty, and the pursuit of great PIZZA (aka HAPPINESS).
Happy Independence Day!
04.07.2011
4th, america, chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food porn, food pr0n, fourth of july, independence, italian sausage, national eat tasty grilled animals day, pepperoni, pizza, real deep dish pizza, sausage, U.S., usa
