PASTRAMI GATE! The Katz’s Pastrami Pizza on Rye Crust that Michael conceived for our American pizza joint will now be available at all 3 Miami locations beginning Monday, July 17 until Sunday, July 23, after Chef had to make a call to owner Jake Dell for 150 more pounds after selling out at the Coconut Grove restaurant during its limited run this week. We re-upped to make sure we were covered through the weekend and also convinced Dell to fly down Tuesday to make the rounds in person and learn how to make the pizza from the master himself. So much for keeping kosher in the 6th borough!
Join us to celebrate “Pass the Pastrami”, as New York City’s iconic Katz’s Delicatessen shares the Jewish Deli love across the country this summer with celebrity chefs creating a signature Katz’s-inspired dish for their menus. Get Michael’s before it’s gone! For hours, directions and contact for all Harry’s locations, visit harryspizzeria.com/locations.
And mail order your Katz’s favorites here too, FREE SHIPPING NATIONWIDE, to get your fix on repeat. The item we are using is the Whole Pastrami, cheekily advised as for professionals only, noting “Katz’s only recommends whole pastramis for those who know how to carve pastrami as it is a delicate process.” In true Michael fashion, “Do you know what you’re doing?” If you do, this recipe is for you!
Makes 1, 12-inch pizza
1 ball Rye Pizza Dough (recipe follows)
2 teaspoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon buttermilk
Kosher salt and freshly cracked black pepper to taste
8 ounces shredded gruyère cheese
2 ounces sauerkraut
3 ounces Katz’s pastrami
1 scallion cut on the bias for garnish
Pre-heat the oven to 500F.
Place pizza stone or baking pan on the middle rack and preheat it along with the oven for at least a good 20 minutes.
To prepare 1, 12-inch pizza, dip the ball of dough into a little flour, shake off the excess, and put the dough on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 12-inch circle either with your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through. Dust a pizza paddle (if you don’t have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the pizza dough; it’s easiest to top the pizza with the dough already on the paddle. In a small bowl make your mustard sauce by combining the spicy brown mustard, mayonnaise and whisk together with the buttermilk. Season with salt and pepper. To build the pizza first spread the mustard sauce on the dough, then evenly distribute the cheese, sauerkraut, and pastrami. Slide the pizza onto a pizza stone that has been pre-heated and bake for about 20 minutes or until golden brown and delicious. Garnish with scallion and serve immediately.
Rye pizza dough
Makes 4, 12 inch pizzas
½ cup lager or other light style beer
2 tablespoons olive oil
2 tablespoons molasses
1, 7 gram packet active dry yeast
1 pound bread flour, plus additional for stretching
1/3 cup dark rye flour
1 tablespoon kosher salt
Combine the yeast, honey, beer and 1 cup water in a small bowl; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
In a mixer fitted with a dough hook, combine the flour and the salt. With the mixer running on slow speed, add the oil, the yeast mixture, and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.
Turn the dough out onto a clean work surface and knead by hand for just 1 to 2 minutes. The dough should be a little sticky. Gather the dough into a ball and place in a lightly oiled bowl, turn it over to coat with the oil. Cover the dough with a clean, damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.
Knead the dough gently on an unfloured surface and divide into 4 equal balls, they should be about 8 ounces each and the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. The balls can now be wrapped in plastic and refrigerated for up to 2 days, or wrapped and frozen for up to 2 weeks.