post #1 of 1
Thread Starter 

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:

 

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