I've finally nailed the recipe.>Pretzel dough>Beer cheese rim base>Potato Salad Ricotta center base>Pasta sauce and light mozz on top>Sauerkraut and weisswurst toppings>Final toppings: spiral of mustard, raw onion and radishIt's delish. Not gloopy. Pizza flavor comes through, but so does the Bavarian weisswurst dish.The ricotta base is with you in the first bites, with the dill and radish shining through.The beer cheese baked into the pretzel dough makes it through at the end and eating the crust is like eating a bavarian pretzel dipped in cheese.
>>21820925Nice, OP. Good to see this kind of adventurousness on /ck/. I'd rather have this than another fast food or ragebait thread.
>>21820925For the ricotta base, >1 tbsp relish>1 tbsp horseradish>1 tbsp mayo>1/2 tsp dill>1/4 tsp celery seed>1 hard boiled eggMix>1/2 cu ricottaMix and blend
>>21820940My result was phenomenal. With a more professional dough and a real pizza oven, a crisp undercarriage would have been inevitable. Still, I had a good undercarriage and key is removing the moisture from this ricotta base to firm it up and prevent gloopinessI strained overnight.
Looks good, would try
>>21820945Pizza Sauce>1 can strained tomatoes>2 tbsp tomato paste>2 tsp garlic>1 tbsp olive oil>2 tbsp oreganoBada bingThe tomato paste helps punch up the flavor which is quite necessary given the many strong competing flavors in the pie.
>>21820950I strained the sauce for 1 hour again to reduce moisture to a minimum.Necessary given the number of toppings, to prevent a mess.
>>21820954Pretzel dough (used brown sugar but one day want to try the barley malt). 2 cu flour size, little added water for more moisture and pull.Rimed the crust with beer cheese and folded over crust.Center is strained ricotta mixture.
>>21820956After 5 minute crust pre-bake>add pizza sauce including on top of beer cheese up to crust>top with a light layer of shredded mozzerella leaving red areas exposed>fill in with weisswurst slicesBake 11-15 minutes
>>21820962result pre-topping
>>21820962>>21820964Forgot to say add sauerkraut before sausage. I would have preferred pre-cheese, but I messed up and added it on top of the cheese. Not sure it matters.Next step is to top with a spiral of mustard, then thin sliced raw white onion and radish pieces.Bake 5 more minutes being careful not to burn the crust.
>>21820965Slices great. Only improvement is professional dough kneading and treating, since inconsistent dough depth led to break points around the crust.
>>21820966Undercarriage
>>21820968NGL the beer cheese crust where the pizza sauce runs up into it is fucken fire
>>21820949>>21820938Thx
Good cross section here.Shows ricotta base, pizza sauceWeisswurstBeer cheese crustkrautmustard
>>21820968>>21820984Extremely weak undercarriage and crumb. Maybe learn how to make pizza before you experiment with goofy toppings.
>>21821010Oh sorry I don't have a pizza oven and le crounchy croust you insufferable pasta fag
God damn dude, definitely better looking. I would definitely try this, but I’d love to see some browning on top desu. I usually add fresh onion to a frozen pizza so it softens and chars a bit. I’d love to see that hereThat bit is obviously personal preference, not a criticism!
>>21821054>>21820965You can see here I took it out just as the onion tips were charring.I hear you.Crust does need work. I would still try to have a lot of onion but have it be less dense on top so you can see/taste the other toppings. Haven't sorted out the right balance. Maybe super thing rings
for me, it's packaged naan from the refrigerated section and a bottle of pizza sauce, the nice kind from the good grocery store not the cheap one
