andrew queisser wrote:
>> I did not use any tomatoes or onions after all. I used the sauerkraut
>> (lightly seasoned with ketchup and oil) instead of a sauce, then topped
>> with thinly sliced corned beef, then swiss cheese, then mozzarella.
>>
>> It wasn't very good, but it had potential. I think my approach was too
>> literal. Instead of "Reuben Pizza", I should have been thinking "Corned
>> beef and Sauerkraut Pizza" and used a traditional pizza crust and sauce.
>> The swiss cheese was a nice touch. The rye flour and the caraway seeds
>> were not.
>>
> Did you use a thin or a deep-dish crust? I'm imagining it might be good with
> thick semi-deep fried crust. Cooks Illustrated had a thick crust recipe with
> potato in it and that was really good.
>
> Andrew
>
>


It was a medium crust. Just over 2 cups of flour to make a 14" crust.

Bob