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Reuben Pizza on Sourdough Rye Crust

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    Reuben Pizza on Sourdough Rye Crust

    Tried an experiment with our rye sourdough starter. Used it to make pizza crust topped with Reuben ingredients instead of the more typical pizza toppings. Used 360 grams fed yesterday rye starter, 180 grams AP flour, 1 tsp salt and 60 grams canola oil. Mixed and kneaded by hand just enough to make a smooth dough (~4 minutes). Half to freezer, half to bowl:
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    Proofed at 84º for 8 hours:
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    Rolled out on parchment paper: (not very good at this)
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    Baked crust in BGE for 8 minutes at 450º, then added thousand island dressing, pastrami, kraut, and Swiss cheese:
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    4 more minutes:
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    Turned out quite good, very crispy thin crust the way we like it. Will add a little ground caraway next time to enhance the "rye" flavor.


    #2
    Very creative!

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      #3
      Interesting. At first glance I though no way, but after looking at the end result and thinking more about it you might have something here. Going to give it a try. Thanks for sharing.

      Comment


        #4
        I'd eat that! I added a little ground caraway to my rye bread recently and it made a big difference. It didn't take a lot to add much flavor. I think you'd like it.

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          #5
          Looks great johnec00 ! Pizza "experiments" happen often at our house too.

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            #6
            Wow, who would of throught.

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              #7
              I’d eat that any time! That is a great turnout!

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                #8
                Pizza 'Rueben' is often on out short list of favorites. Another is Pizza 'Pesto" Using a good pesto sauce as the base, use bacon and pepperoni as the meats, mushrooms, peppers red onions as the vegs and moz and parm as the cheese.

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                  #9
                  I did this same thing a few months ago, grilled it on a BGE. Fantastic! I don't think you can go wrong if you like Reubens.

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                    #10
                    Looks great, nice step by step pics!

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