Brisket Pizza

Looks great Joe! Thanks, now I'm hungry!!

Ditto what Wilber said.

Now and again I run a pulled pork pie special at the restaurant. Pulled pork, caramelized onions, BBQ Sauce, fresh smoked jalepenos and Jack cheese.

Made one for a regular bar customer last week and he said it was the best thing he ever put in his mouth. I'll leave it at that

Even though it's not a Chicago deep dish pizza, still looks pretty darn tasty!

Hey Joe, why the parchment paper, are you worried about burning the crust before the top is done?

Are you using homemade or store bought pizza dough?

I do a LOT of pizza in my FEPG's and the most important thing is to let the stone come up to temp (takes time to absorb the heat) but for me, I use an IR therm and don't start cooking until it's 450+ and never have an issue with the top/bottom not being perfect.

Looks tasty Joe.

Andy. No fair bringing in the Chicago deep dish.

I used store bought dough. (It was on sale 10 for $10).

The dough is super sticky & the parchment allows for easy transfer onto the stone. (I don't prebake the crust).

The cornmeal keeps it from sticking & burning.

You can leave it on the parchment the entire time if you trim the edges.

Where is the pickled japs and anchovies?

Nooooo... Salty fishies don't belong on pizza, they only belong in other Italian dishes. Or Caesar's salad dressing.

Well us Eyetalians like them fishys on pizza too.lol

Why mess up good Brisket?!
A bit of trivia: The pizza peel is actually a tawah.

Never having tried a brisket pizza will take your word on it. Could see some subtle flavor clashing. We might need an interpreter on the pizza tawah peel.