Pizza toppings and methods

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

idahopz

Smoking Fanatic
Original poster
★ Lifetime Premier ★
Nov 9, 2015
880
345
Rural Northern Idaho
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
biggrin.gif


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

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky