Pizza toppings and methods

Discussion in 'General Discussion' started by idahopz, Nov 11, 2015.

  1. idahopz

    idahopz Smoking Fanatic

    We love pizza, and fix it often.  As far as methods, depending on circumstance, we use:
    • A wood fired outdoor pizza oven - mainly for fun because I've not developed my skill set long enough, but it will cook a pizza in 90 seconds as long as I time it properly
    • Gas grill - when we want thin extra crispy crust - very easy to use and makes perfect pizza every time
    • Indoor regular oven - when the weather is too bad outside


    As to toppings, the sky is the limit - we like to think of pizza crust as the vehicle to bring all kinds of tasty toppings to our mouths [​IMG]

    Here's one that we found delicious because we like deli sandwiches:

    We like both Reuben sandwiches and pizza so we thought "why not?" and built our first Reuben pizza.  I know... sounds a bit weird at first, but it is actually quite good, and a different flavor profile than the typical pizza - meaty and savory in a way not seen in the typical pie.

    Here's the parts list:
    • Corned beef (smoked at home), thinly sliced, then roughly chopped
    • Swiss cheese
    • Homemade base sauce containing mayo, mustard, finely diced pickles, and a bit of pickle juice
    • Sauerkraut


    We did this one on a stone in the home oven at 450F.  Thin crisp crust is our favorite.

    The result was excellent, and we will make this one again - combines the best of our favorite deli sandwich and the thin crust we love

     

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