Stacie B's Roman-Inspired Egg Pizza
Stacie Billis sends along this gorgeous egg-topped pie. She writes that it's "inspired by my favorite pie at my favorite pizza place in Rome." Which Roman pizzeria is her favorite? Find out, and get her recipe over on her blog, One Hungry Mama.
James S's Rosa
James S sent along this shot and writes: "I have been experimenting with longer resting times. I started the dough on Monday of last week, making a small batch, then on Tuesday used that and added it to a larger batch. I have been experimenting with autolysing the dough as well, which I do think is helping with the overall structure. Then I let the dough rest in the refrigerator" until Sunday, when he made the pies.
"I once again tried to replicate Bianco's Rosa. The toppings are getting closer, though I think I need to either throw the nuts on with a few minutes left of cooking, or slightly toast them to bring out the flavor."
James has been trying out Kenji's hacker-free cooking method over on his blog, What I Ate For Dinner.
James S's Truffled Pie with Confit Leeks with Arugula
You had me at leek confit...
Here's a pizza margherita from Nathaniel, who writes: "My dough was made with Caputo 00 flour, and I allowed it to rise overnight in the fridge. I used fresh San Marzano tomatoes as well as various herbs and spices to make the sauce. The pie was topped with my favorite Mozzarella Di Bufala and, of course, fresh basil. I baked it in my oven under the broiler and the pizza was done in a little over 90 seconds." Looks delicious!
Dhorst's Grilled Tuscan Ham and Asparagus Pizza
Sometimes a topping idea just calls out to you. MPM veteran dhorst writes: "Jacob absolutely loves asparagus and I saw some really nice tender stalks at the market, so I picked some up. It was Friday (pizza night in the Horst household), so of course some of the asparagus landed on Jacob's pizza. I also found some beautiful grilled Tuscan ham, so Jacob's pizza ended up with homemade sourdough, brushed with garlic infused olive oil, and topped with Mozzarella, Asiago Fresco, Grilled Tuscan Ham and asparagus. The ham is seasoned with rosemary and gave the pizza a beautiful aroma. Jacob was in absolute heaven!"
Mmm. Pass me one with lots of crispy ham bits!
Pizzablogger's Two Pies
"Whaddya do when your dough is ready, but your lazy ass has not gotten out of bed in enough time to get topping ingredients? You make pizza anyways," says Pizzablogger.
"Only had one can of tomatoes left, a quarter of a red onion, some cheap pre-shredded pecorino we bought at the beach, garlic and the last of the Neapolitan basil from my backyard. Knocked out a "marinara" (I don't have oregano at the moment!) and a whatevs pizza with sauce, red onion, garlic, sea salt, basil, the shaved pecorino and a little too heavy handed application of olive oil outta the olivera."
Nothing wrong with simplicity!
More technical details from Pizzablogger:
The crust was made using Molino Caputo 00. It rested 20 hours at room temperature (approx 65°F), then did 5 hours of proofing at room temperature after shaping into individual panetti. "These were cooked in about 2:15. Stone at 700°F when pizzas put on. Broiler flame between 950°F and 780°F, depending on the location of the flame on the metal heat reflector."
Pizzablogger gives them a B-, but I say, when the crust looks that good, who needs fancy toppings?
JJ's Fiore di latte with piquillo pepper pie
JJ is accumulating materials to build his own version of the PizzaForge. He wrote us about what he's up to in the meantime: "I picked up a brand new 22.5" Weber kettle on Craigslist for $40.00. It's been plenty hot in NC, so I'm waiting for the weather to cool down before attempting the concrete contraption. Meanwhile, with the extra Weber, I built a "Little Black Egg". Total cost, with gas, was $100.00."
Well, awesome. JJ says that his pies "were made with Le 5 Stagioni 00 Flour. I love Caputo, but the Le 5 Stagioni is half the price at $2.33/kilogram. I can get it locally, too. Apparently, Molino Agugiaro (who makes it) has 14% of the flour market in Italy. Anyone ever use this? The pizza was made with Ischia Island sourdough starter from sourdo.com I made the dough Wednesday night for use Sunday afternoon. Three and a half day refrigerator slow-rise. The starter was 40% of the total dough weight. I likey!"
Anybody else using a LBE?
Another pie from JJ's Little Black Egg. What's on this one? "Mozzarella di Bufala Campana, crushed tomatoes, basil, and Monini olive oil."
Bill's Sundried Tomato and Roasted Red Pepper Pizza
This pie from Bill of California Beer and Pizza is looking mighty fine to me. "I usually make a thicker crust than this so this was a bit of an experiment," he writes. So, Bill, how did it taste?