Yesterday I remembered to add Swiss cheese to the mustard and mayo pizza. I also didn't use the cheese I am regularly am using and changed to skim whole milk mozzarella. The one other thing that Steve and I did different was we added more Kewpie mayonnaise to the mustard and mayonnaise mixture that was made last week. Last week we had used French's mustard, some Hellman's mayonnaise and some Kewpie mayonnaise. So this week there was more mayonnaise than mustard as the sauce base.
The mustard and mayo pizza turned out totally different yesterday. I used smoked Polish Kielbasa that I had purchased at a nearby market stand (the same sausage that was used last week). I did change the kind of sauerkraut I used this week to a Homemade sauerkraut that I purchased at market from the Silver Floss sauerkraut used last week. The Swiss cheese was also purchased at market and was a mild Swiss cheese. I didn't know how the Swiss cheese would melt on the pizza, but it melted well in combination with the skim whole milk mozzarella. The same onion was used on the pizza (Vidalia).
Last week the pizza that was made almost tasted like a hot dog with sauerkraut, mustard and onion. This week the pizza tasted totally different. The combination of everything made it taste like something I never tried before on a pizza and sure was a delight. I am not sure if the different sauerkraut (which was much finer in cut, milder tasting and drier) was responsible for the totally different taste, or if the extra Kewpie mayonnaise added gave this pizza the totally different taste. The pizza was very good in my opinion though.
What also stumped me was how this pizza browned totally different on the bottom crust than any other of the pizzas I made yesterday with my regular dough balls that I used on the boardwalk thread. The brownness on the bottom crust is what I would like to achieve in all of my pizzas, but can never do that. That is a question for the experts in why the bottom crust browned totally different than last week, or totally different than any of my regular pizza made over the course of a day at market. I know there are always mysteries about how pizzas brown on the bottom crust, but this pizza gave me pause to think about what might have been different that might have made the bottom crust brown differently. The oven temperature was the same as last week and the bake time was about the same too. This bottom crust has everything I want in taste, brownness and how it was crisp, at least for me. Dang pizzas and trying to figure out what happened.
It is a never ending journey and can lead you to a great pizza one time and then let you down the next time.
John, thanks so much for your idea of trying a “Shotsy” pizza.
It sure took me on a great pizza journey, even if it was only for one pizza. I really liked this pizza.
I can't imagine that Papa's mustard pizza would be any better, but I sure don't know because I didn't try a Mustard pizza when Bill and I were at Papa's the other week.
In the last photo of the sauerkraut and Swiss cheese that is another pizza, not the "Shotsy" pizza.