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The Home Made Pizza Thread

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I make my own sauerkraut, and I'll used that on Rueben pizzas. I must try making my own Russian dressing now.
It's night and day, I started making my own kraut about 7 years ago, I make my own corned beef and pastrami and just recently started making my own rye (sourdough) Unfortunately I don't think I'll ever make my own swiss cheese haha. Maybe when the kids move out and I have more free time and more space..
 
I'm in the homemade kraut and corned beef club. Many years ago my wife said she liked leftover corned beef more than just the corned beef and cabbage I'd make. So we pivoted to reubens, corned beef hashes, etc.

Reuben pizza is one of my favorites
 
I didn't take pictures, but I made pizza today. Started when I watched this video:



Then I found the recipe here:
https://www.kingarthurbaking.com/recipes/snacking-pizzas-recipe

Not counting the extra step pre-ferment I made, I had pizza in 3.5 hours. It was good. Not as good as my usual, but for a quick dough and a novelty that my son seemed to appreciate (daughter decided that she didn't want any cheese), it was good enough to try again.
 
Squid ink into my sourdough pizza. Then crab, shaved bottarga and balsamico. Simples.
 

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At least according to the not insignificant Italian-American community in the midst of which I grew up, correct.

Stromboli, sauce no ricotta
Calzone, ricotta no sauce

Also correct on difference of shape.
 
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