Seahawks (5-4) vs. Cooking (Deep Dish Pizza)

(This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.)

Chicago and Seattle could not be more different from each other. Chicago is flat; we are hilly. They have very distinctive accents ("Dish one armed man, what colored eyesh did 'e he-yave?"); we are slowly building our local dialect.

They have government corruption to assure that civic projects get completed; our City Hall tries to include everyone on a decision to assure that nothing ever gets done.

Why should the cities pizza be any different? Our pizza is pretty basic, and will kill you slowly over time. Pizza in Chicago is deep dish, which means there is like a square foot of cheese and sausage that will cause you keel over that day.

That is how they roll in Chicago—they enjoy the f-bomb out of life. If you ever go out in the Windy City, you are assured of two things--the greatest night of your life and that you will wake-up smelling like a condemned slaughter house.

They eat what tastes good, and don't apologize for it, which is why their deep dish is the best pizza we've ever had.

As we prepare to try and make it ourselves, it's not the cheesy/sausage part, or gaining a yard to set up a game-winning field goal that concerns us—it's the crust. It has to be made in a certain way so it will stick to the pan. We know what you're thinking, and trust us staples don't work.

Honestly we are terrified of this, however, if we can just make the crust (and that is a big if) we feel that we'll be fine….What is cornmeal?

On Monday we’ll report back, and if you think you're so fucking great why not try and make the stuff as well. Then we can all compare notes as our fathers stare at us disapprovingly.

Recipe for Deep Dish Pizza.