Reuben pizza

Hey guys. Been awhile. Was looking over a bunch of threads and I missed a lot of good cooks from you all, great looking cooks.
I hope to be back again posting.
I been working on sicilian type pizza and Detroit style pizza. Also tried a reuben pizza which was very tasty.
I also got some detroit style pizza pans. One is 10x14 and the other 8x10.
Thanks for looking.

Dough with caraway seed and thousand island dressing as sauce.

Layer of kraut and swiss cheese.

Layer of corned beef and more cheese and more corned beef.

side view and bottom view.





Now this mushroom pie turned a lot thicker than I was expecting. It was 2 inches thick.

Welcome back! Those are some mighty fine pizzas you posted. I'd love to have a slice of any of them.

Jim

Great adaptation of a classic sandwich! And the mushroom pizza looks delicious...did you manage to get the crust crisp all the way through?

Now that's what I call "pan pizza". Very nice.

Thats everyone.
@ screaming chicken. I didn't get it crisp all the way through. The style I'm trying to cook has a doughy top. Not as in doughy uncooked. They have all been really good. I'm digging these pizza pans.

Reuben sandwich + Grilled pizza = One very happy Mr. Dyal. Incredible idea!

Looks awesome, but I think the Reuben pizza beats the mushroom one hands down.

Now that Ruben is a Hell'uv an idea. I've done this with Caesar dressing Parmesan and grilled chicken. Really love the play on pizza sauce. Get's me thinking about working Ranch Dressing into this equation.

What makes is a Detroit style pizza? Can you share the dough recipe and technique?

You go to cut into it and it shoots you.

Here is a recipe. It's a higher hydration dough than I was used to working with. It"s like sicilian with like a fried crispy crust and soft up top. They also put white cheddar around the edges to the pan.
Here is where I bought my pans. They are preseasoned.

http://detroitstylepizza.co/detroit-style-pizza-pans/

Here was one with sauce on top. I had some under cheese also.


Here is the recipe. I have a pdf file with pictures and detailed instructions. If anyone wants it let me know.
I usually press the dough in the pan and let rise in the pan for a couple hours.

Dough recipe (makes one 10X14” pizza):
Flour (100%): 273.04 g | 9.63 oz | 0.6 lbs 2 cups + 3 tablespoons
Water (75%): 204.78 g | 7.22 oz | 0.45 lbs ¾ cup + 1 tablespoon + 2 ½ teaspoons
IDY (0.55%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp ½ teaspoon
Salt (1.5%): 4.1 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp ¾ teaspoon
Total (177.05%): 483.42 g | 17.05 oz | 1.07 lbs | TF = 0.1218

How creative and inspired, Jsperk! I really luv it. Man, looks deliecious!