Yyyep. I do a pie I call The Jewish Deli. Mustard, pastrami, pickles, cheese, and toasted caraway seeds. It does not suck, provided you like those ingredients.
There is a place in south Philly called Cj and D’s and they do the mustard pie as well (they make Trenton style pizza) and people rave about it. I have to admit im dubious but also curious
Second pizza was my attempt at a dill pickle pizza. Ranch as sauce then havarti slices. Topped with pickles and a few spicy olives. Finally more cheese. Was quite delicious.
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I once made one with mustard and lots of caramelized onions. It was pretty good but I also have not made another.
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Brian,
Good call on drying on paper towels. I did this and think it really helped.
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That’s great to know! Thanks.
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Honestly after sitting in the fridge for 2 more days this dough is significantly better when I made the other pies on Saturday. Wolf gas oven and a pizza steel makes a damn fine pizza. Steel was almost 600 degrees.
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In search of a good frozen…this was really good! Crispy crust with char and some chew…a great flavor sauce. Put some fresh basil and some parm…it works! 
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Another frozen…cracker thin pizza with pretty good flavor yet not a lot of substance. Cracker pizza appetizer at best…prefer the Di Fara.
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Long time lurker, first time posting here. Been considering getting a pizza oven for a while but wasn’t sure I wanted to spend the money on one. So I’ve created one with a pizza steel, a piece of sheet metal to reflect the heat and my grill. It’s been working out fairly well.
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I have a used a pizza steel for years and it works great. It meets my needs just fine.
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Pepperoni | Cheese
undercarriage
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Pineapple | Pepperoni | Bacon (done by one of our guests)
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Breakfast Pizza (Maple Habanero chorizo | jalapeno | habanero | red onion | maple syrup drizzle | egg)
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Used the last three dough balls last night. Personally, I don’t like carrying my dough out this far because it gets quite fragile, and I honestly don’t even see much of a difference on day three compared to day one. I snapped pictures of a couple…
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Chorizo, red onion, bell pepper, and jalapeño. I put the cheese on the crust first, in an effort to establish a somewhat protective layer. Then put the other toppings on. Put the sauce on last and then another little dusting of cheese after that.
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Bacon, olive, tomato, with loads of fresh basil hiding underneath
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