There are so many cultural influences in the United States that it is no wonder the cuisine known as fusion took root and grew here. The same can be said for Pittsburgh. Just think of your own cultural background; most likely you are a Mutt like me. Pittsburgh has a heavy Slovak, German, Italian, and Irish cultural history. Because of this, Pittsburghers have developed a unique home cooking style that is a fusion all to its self. I have a fun fusion recipe for you today, so let’s dive into a unique Pittsburgh take on Pizza.
Yes you heard me right, this is the story behind this unusual pizza. My German grandfather turning 86 years old,and he asked me for a pizza party. Well, I couldn’t just order pizza for a man turning 86, I came up with different pizzas for him, and then surprised him with some flavors from his childhood. Before you get to freaked out by the ingredients just realize it’s nothing more than an open faced bratwurst, or weisswurst sandwich. All the German flavors you want are on this pizza all the way down to the Rye crust and mustard sauce.
1 RYE PIZZA DOUGH “To make the rye dough
Follow the basic pizza dough recipe on page…..,
But replace 2 of the cups of the regular AP flour
With an equal measure of rye flour. It’s that simple.”
1 CUP MUSTARD CREAM SAUCE (SEE PAGE )
2 CUPS GUERYE CHEESE
1 CUP SAUERKRAUT
1 BRATWURST OR WEISSWURST SLICED
½ GRANNY SMITH APPLE SLICED INTO HALF MOONS
The first step you must keep in mind to make a great Pizza at home is a screaming hot oven, set the oven temperature between 450oF to 500oF. This will insure a very crisp crust and nice dough caramelization. After the oven is preheated, you are ready to push out your dough. I personally never use a rolling pin to do this operation. I like to toss the dough and push it out with my finger tips, this is the preferred method, however if you’re more comfortable with the pin, by all means use it. Push the dough out until it is very thin, somewhere between ¼ inch – ½ inch. Now you’re ready to top, I like to have all the toppings prepared before hand to keep the process moving. Start with a ladle or large spoonful of the mustard sauce. Pour it into the center of the dough and with a circular motion spread it towards the outside of the crust leaving a nude ring on the outside. Next you’ll want to spread the sauerkraut on the pizza. Now the cheese followed by the rest of the ingredients. Slide the Pizza onto your pizza peel and into the oven on a pizza stone. Baking times will differ depending on oven temperatures and your oven itself. Keep an eye on the Pie; you’ll know when it’s done. Keep in mind Black spots on the Pizza aren’t burnt, they are flavor.Once you pull The Pizza from the oven, allow it to rest a few minutes so that the cheese can settle. All that’s left, Slice, Serve, and ENJOY……
PREP TIME: 5 MINUTES COOK TIME: 5-10 MINUTES YEILDS: 1 PIZZA
MUSTARD CREAM SAUCE
1 PINT HEAVY CREAM
½ SMALL ONION DICED
2 -3 GARLIC CLOVES FINELY DICED
½ CUP CHICKEN BROTH
½ CUP STONE GROUND DIJION MUSTARD
1/8 TEASPOON NUTMEG
2 TABLESPOONS SALTED BUTTER
Start by melting the butter in a small sauce pan then add the onions, garlic, and salt and pepper. Simmer on low flame until onions are translucent. Next add the chicken broth, cream, mustard, and nutmeg and simmer on low 10-15 minutes.
PREP TIME: 20 MINUTES YEILDS: 2 CUP
The first key to great Pizza is the dough. The following recipe is New York style dough which can be used for every pizza except Chicago Style pizza, which you won’t find in my book. When you follow this recipe you’ll be able to make two large pizzas, or cut the batch into four smaller pieces. Trust me, once you learn how easy this is to make you’ll never buy frozen dough or prepared pizza crusts again. Not only is it fast and simple but you’ll save some dough making your own. (If you decide to buy a prepared crust or dough I won’t hold it against you.)
1 PACKAGE OF QUICK RISE YEAST
1 CUP WARM WATER (90-100 DEGREES FARENHEIGHT)
1 ¼ CUP COLD WATER
1 TEASPOON SUGAR
1 TABLESPOON SALT
¼ CUP OLIVE OIL
5 ½ CUPS ALL PURPOSE FLOUR
In a cup or bowl combine the yeast with the warm water and sugar and allow to bloom for five to ten minutes. You’ll know it has bloomed when you see a foam layer on top of the water. In a mixing bowl combine all the remaining ingredients and bloomed yeast and mix together. Next is a very important step, once all the ingredients are combined move the dough onto a floured countertop and start kneading the dough for a minimum of ten minutes. You cannot skip this step this is what develops the gluten in the dough. Gluten is very important for the structure and texture of the finished crust. After kneading place the dough into a gallon food storage bag and move the dough into the refrigerator to rest over night.
PREP TIME: 20 MINUTES YEILDS: TWO LARGE DOUGHS