TScarborough's Paprika-Crust Pizza:
"This is an artichoke and Italian sausage with capers and roasted garlic. The dough is a standard flour/water/salt/yeast mix with enough paprika to make the dough orange (not apparent in the photo, but it is really, really orange). I use a high hydration and cold ferment, this particular dough was only 24 hours old. It was cooked in my WFO for a couple of minutes at around 800 degrees."
Dhort's Pistachio, Red Onion and Parm Pizza:
"Homemade sourdough crust with a cold ferment of 36 hours. Topped with a bit of Tuscan olive oil, red onions, chopped pistachios and parm. Drizzled with a bit more Tuscan olive oil that was infused with rosemary post oven. It was really good, but maybe a tad to rich for me. I had a headache a bit later (which I sometimes get after rich food), but it also could been caused by the guys screaming at the t.v. during the S.U. game."
Teachertalk's Slivers of Sopressata Pie
"Last night we had friends over for dinner, and I made pizza and salad. My pizzas always are rectangular because I form them on parchment paper, so that rectangle (approximately the size of my pizza stone) becomes the shape. I baked it in my electric oven at 550, but am experimenting with shifting from convection bake to bake to broil. The brief broiling always browns the crust nicely. Following a column by Kenji, I started with slivers of hot sopressata, ricotta, mozzarella, and wild mushrooms (I only had dried so I rehydrated chanterelles and morels) but also added oven roasted tomatoes, sausage and red onion. (And basil, of course, at the end.) I also always sprinkle Parmesan on the pie edges—and consequently there are never many 'bones.'"
BoRaynolds' Pizza Oven:
Slice'r BoRaynolds sent in this shot of his pizza oven: "I've been obsessed with pizza since living on my own, making at least three pies a week for the past four years. Two years ago my parents bought an oven for me when they were in Boston. I don't know where in Boston they got it and I don't know what make or model it is. There is no information of where it came from directly on the oven and any papers that came with it are long gone. This oven is a small, chrome, double decker pizza oven that gets up to 800 degrees and cooks my pies in 3 and half minutes."
Can any of you ID this oven?
Margherita Pizza from BoRaynolds:
And here's the pie from Bo's oven: "I make my dough by hand using a sourdough starter, Italian canned whole plum tomatoes, and fresh mozzarella from my local deli in Inwood."
Adam Kuban's Roasted Beet and Goat Cheese Pizza:
Our own Adam Kuban submits this one:
"I made this one with Girl Slice in mind, since she loves beets. It's a white pie with regular mozzarella, red onion, and basil-herbed goat cheese. I sliced the beets into eighth-inch-thick half moons and roasted them with olive oil pretopping. Crust is according to Jeff Varasano's recipe, and I used our food processor to make it. (The easiest dang dough I've ever made!) Cooked it on a FibraMent stone directly below the flames of the broiler in our broiler drawer."