Tried something new! I added rye flour (2%) to my normal 65% hydration dough recipe for the 2 day cold ferment. Then when forming the pizza I sprinkled the crust with Carraway seeds.
The rest of the toppings are standard Reuben fare: corned beef, Swiss cheese, sauerkraut, and thousand island swirl. I dried the sauerkraut a bit on a paper towel, then applied it under the cheese with some olive oil. It kind of baked down into a sauce and it's great.
550*F home oven, preheated my two pizza stones for an hour.
Made a sausage and red onion back up in case the Reuben was weird. Both were a hit and will definitely use rye flour again, it added a nice complexity even to the sausage pizza.
by js123607
2 Comments
These looks amazing — probably tasted even better. Well done!
The *most important part* of a reuben is that there’s *way more meat* than a sandwich should reasonably ever have. This still looks like a normal, acceptable amount of meat. If you can lift a slice without it buckling under the sheer meat weight, that’s not enough corned beef to be a reuben =D