I made it.>Pretzel dough>Beer cheese up against the curst>Potato salad mascarpone base>Pizza sauce with sauerkraut>Sausage>Light layer of mozzerella>Spiral of Mustard>raw onion and radish on top>salted, buttered pretzel crustI'd say the mascarpone was flavor wise on point, but it made it a sloppy mess. I sort of wanted to integrate the potato salad and sauerkraut into the tomato sauce as a background note. What I'd do next time is integrate the potato salad accents into ricotta and made a more manageable, solid spread.I'd then put the pizza sauce on top unadulterated.Then I'd put the drained sauerkraut on top of the pizza sauce and proceed from there.Some thoughts from my bake:>Pretzel dough is on point and adds firm crunchiness to the bottom which helps.>Cheese pre-baked into the crust rim KILLS. It's fucking amazing and by the time to get to the crust you're doing beer cheese dipped pretzels>All the flavors work. The horseradish/relish/mayo underneath the tomato sauce with the light mustard on top KILLS with the sausage.>The onions are critical for the recipe and make all the flavors work>The radishes could be skipped but help pallette cleanse on strong flavors and adds great crunch. I'd say I'd prefer the radishes, they can be skipped only in the sense if you don't want them they're not needed, but they really enhance the pizzaAmazing ass pizza. I just need to un-goopify it, balance the blend of flavors. Ideally the potato salad layer is very thin, but punchy and creamy against the tomato sauce with the mustard ringing in on top. If the goopiness was down the sausage+onion combo would KILL.I also have a smaller cast iron pan. A larger pizza might work better with the spread of toppings.The general flavor profile totally works. It tastes good blended together, but I think I'd prefer better separation of the tomato layer.Process to follow, pics included
>>21815126Pizza sauce: diced tomatoes, olive oil, garlic, oregano
>>21815130Blended with sauerkraut
>>21815143Blended with potato salad aioli flavorings
>>21815146Beer cheese spread into pretzel dough in a ring into crust.
>>21815147Added mascarpone, blended pizza sauce, sausage.
>>21815151Mozzarella cheese and mustard.Crust buttered and salted.
>>21815153The crust was pre-baked with the beer cheese ring.Then it was baked about 20 minutes.After that, raw onions and radish added, baked 5 more minutes.Fucking delicious.
>>21815153Messy, but flavors check out.Pretzel crust works and the beer cheese is baked into the dough. It's not visible but the flavor hits you as you near the crust as if you dipped a pretzel in cheese dip. Best when you also get a hit of onion at the same time.Next time I'll use less dough, use ricotta for a thinner, more solid base. Apply pizza sauce thinly, and add sauerkraut after.Goal is a thinner, zero gloop, very red tomato pizza that supports the "bavarian" plate and weisswurstAlso, I can't get weisswurst where I live so a brat to stand in.
>>21815126This is the most toddler tier pizza I have ever seen.
>>21815296Shut the fuck up the crust turned out well. It's goopy because I used Mascarpone thinking it would be like a fine ricotta. Easy to fix next time.
>>21815126Would desu senpai
>>21815126ew no
>>21815126Looks like shit you will never be Bavarian and on the 1% that you actually are, fick dich du behinderter Hurensohn
>>21815160Looks a little messy OP but I'm sure it was tasty and I'm glad you enjoyed it.>>21815296Post pizza.
>>21815126
>>21815126>raw onion and radish on topgood lord have mercy.......
>>21815315What’s so good about being Bavarian? It’s certainly not the pizza.
>>21815397Nothing but larping you are is even dumber
>>21815126>raw onion and radish on topjust, why
>>21815337Onion, mustard and potato salad aioli trifecta layer around tomato, cheese, sausage perfection.Crunch and flavor of the onion to cut against the mustard. Very niceBut the best part is how the beer cheese bakes into the dough completely, near the crust, and is fully tasted when you get near the crust and start biting the pretzel.
>>21815316I'll fix it and post again another time. thinner sauce layer obvious and I'll keep the aioli and kraut layers separate from the tomato for a more distinct red pizza sauce look.
>>21815419it really complements the mustard and relish/horseradish flavor, enhancing the sausage and complementing the tomato.
Oh, in case this style of pizza ever becomes a thing I just want to say that "tman" invented it here and today.
>>21815126Better imageHope 4c doesn't rotate it
>>21815718ha ha how quirky you gay faggot
>>21815718Only thing I don’t like is the radish, otherwise I’d give it a go
>>21815151what kind of sausage is this? weißwurst looks different
>>21815126A for effort, but I bet you never ever make it again. No one actually likes a goopy saucy mess. With pizza toppings, less is always more. Neveer in the history of pizza is "raw onion" at the end a good thing.
>>21816390No weiss where I live so just a brat
>>21816446Nah I'm making it tomorrow and fixing the sauce issue.Using ricotta and layering the two sauce layers with a ladle. Sauerkraut will be hand stirred, not blended, into the pizza sauce.It comes pretty dry, it's Whole Foods organic shit, so I won't drain it, get more of the flavor into the sauce.Hopefully attempt #2 will show through red pizza sauce and be thinner.
>>21816446I get raw onion, bacon, pineapple and pepperoni all the fucking time.But the raw white onion KILLS on this Bavarian shit. It brings it all together. To the point where even the RAW RADISH works to cut back on the intensity of the flavors.
abominable mafiatorte/10its a warcrime against both italy and bayern. did you even use lauge for the "bretzel" crust?
>>21818446The rope is coming for those who complain about pineapple on pizza
>>21817911then why do you call it weißwurst pizza when you use regular bratwurst? call it bratwurst pizza then
>>21817911It doesn't look like bratwurst either.
>>21815126wheres the fucking weisswurst
>>21818595The concept is designed around weisswurst which is rather dull in flavor. It's to concept the flavors.
>>21818648Don't have it where I live but the pizza concept is to make weisswurst work.
>>21818685The flavour of weißwurst is not dull but delicate and fresh. It just gets lost in whatever you do with it.
>>21818685bullshit
Looks delicious. I've experimented with curry sauce indian style pizza and it came out great. I even used melted coconut oil instead of olive. Let the dough rest overnight in the fridge, which led to little chunks of solidified coconut oil in the dough. When baked, this led to many little fried pockets in the dough, making it moist and delicious. Not soggy, but fried.
>>21818685>weisswurst which is rather dull in flavorhuh?????? Maybe you lost your palate in covid
>>21818720Interesting. Which curry sauce? Which meat?
>>21818732I made it myself. It was a very simple one with a pre-made curry mix i got from the bulk section of a sprouts grocery iirc. I believed i used tofu, but I'm sure chicken would've been really good with it. But yea, the coconut oil thing produced a nice fried-like crust. Similar to pizza hut styled crust. You just need to be careful working with it, due to the oil being solidified and because of that, has the potential to tear the dough. It's definitely worth trying if you like making pizza. Of course, make sure to use refined coconut oil, since unrefined has too much of a coconut taste and flavor. Unless you want that, but i would imagine it not tasting good.
>>21815296Toddlers don't eat beer cheese or raw onion.
Part Deux
>>21818790Mixed kraut into blended pasta sauce by hand, blended ricotta/potato salad base.BOTH need to be strained, maybe overnight. Less moisture would be much better.
>>21818793Beer cheese at crust, savory ricotta base in center.Theoretically, the pizza sauce will cover both with a little bit of beer cheese uncovered., but ideally you'd fold the crust up over the beer cheese and just over the rim of the pizza sauce.
>>21818797So the beer cheese rim and crust is pre-baked, then the other toppings are applied. Here the pizza sauce goes over both cheese bases and a thin veneer of mozzarella on top with the sausage on top of that.
>>21818798I made the mistake of adding mustard and onions next. Those should all be added AFTER baking. Would improve significantly.The mustard kind of melted into everything else because I applied it before baking, tastes good but ruined the lookYou would apply mustard swirl and onions and radish after baking and put back in over for a quick broil
>>21818801
>>21818720This coconut oil idea has huge potential.I imagine like a Detroit style but what about a parotta braid crust. Basically I'd do a two inch wide parotta crust that you can rip off and dip in the pizza and then when you're satisfied with that you pull apart your square piece and finish with knife and fork.You could do a coconut milk tomato curry with a basil chutney topping. No cheese required.
>>21818809I loke the way you think. That sounds delicious.
>>21818790Basically next time I'd>improve pretzel dough recipe>increase size of pizza for a bigger flat area and poofier, better defined crust>strain ricotta cheese base especially, but also pizza sauce (maybe use tomato paste), for less moisture in base sauces>bake the pizza before applying mustard, onions and radish>ideally, fold crust over the beer cheese just a little so that the pizza sauce is also just under the fold.
>>21818814Oh I'd also get the radish thinner but not paper thin.I'd want paper thin little onion crescents instead of the big crunchers
Updated:>>21820925
