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Here's how I make a reuben pizza on sourdough rye.
It's gonna take me forever to type this. I'll try to make it understandable. I make the dough in a bread machine. I got the sourdough starter and crock set from King Arthur flour. I use a great big humongous cast iron skillet.
I make and grind my own corned beef. I use rump or round roasts for ground corned beef. I use the words " I use" a lot. I use Alton Brown's corned beef brine recipe. I get the food grade potassium nitrate at Penn Herb website. I got an awesome meat grinder at Grizzly in Springfield.
I make sure that the water in the dough recipe is 75-85 degrees using a quick read thermometer. When the dough cycle begins, I use a small spatula to make sure all ingredients get mixed up in the bread machine right away.
A salad spinner will help get the moisture out the kraut. (I'm guessing, I don't have one) I let it drain in a strainer thingy for a while. I use mustard instead of 1000 islands dressing. Y'all can use either or both or whatever you want to, if you want.
I leave the cheese off for all but the last ~10 minutes of baking, on accounta I like my cheese not brown, stringy and gooey.
That's all the words I can think of to hunt and peck.
4 oz. water 75-85 degrees
4 tbsp. veg. oil
1 cup sourdough starter
2 cups all purpose flour
1 cup rye flour
1 tsp. raw sugar
1 tsp. kosher salt
1.5 teaspoons, give or take caraway seeds
1/2 (heapin') tsp. active dry (not bread machine) yeast
dough setting
get busy in there with your little spatch
lard the pan
warm the cast iron so you don't burn yourself
press the dough out and up the sides of the skillet
(you can let it rise for 15-20, but I don't)
make a groovy spirograph design on the crust with the mustard
cover mustard with drained kraut
cover kraut with all the half-browned corned beef you can stand(it finishes cooking in the pie)
highest setting on oven until I think it's damn good and ready for cheese
a couple pounds of grated baby swiss cheese
10 more minutes
Stuff my face 'til I can't see.
Dinny
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