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Pizza De Mayo 2013

Tuesday, April 30th, 2013

Pizza De Mayo happens during the second week of May every year. When you choose to celebrate it on that week is up to you. Margaritas are, of course, entirely optional.

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.

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Pizza de Mayo 2012

Sunday, May 6th, 2012

Pizza De Mayo happens during the second week of May every year. When you choose to celebrate it on that week is up to you. Margaritas are, of course, entirely optional.

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!)

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Research and Development means: New Pizza Food Pr0n!

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.