Forza Pizza's Arugula and Shaved Parm Pizza
"Hibernation season is lasting longer than I thought, so this pizza was made indoors [instead of in the wood-fired oven]. It’s a classic Margherita cooked in a fire-brick-lined home oven and topped with arugula and some shaved Parm. There were other pizzas, but I haven’t blogged them yet so I can’t link up. A couple more weeks till fire-up! Thanks, and Forza Pizza!" —Alberto
Tupper Cooks' "Smoked" Pizza
"Smoked pizza? Never had it, huh? Well I did inadvertently last night. While taking Dmcavanagh's advice and doing away with the parchment paper under my dough, I had a slight oven mishap, nothing major, mind you, just the old 'pie is bigger than the stone' trick. Long story short, my pie slid a bit off the edge of the stone, dropping mozzarella onto the 525°F oven floor, making the kitchen quite smoky. Lesson learned, make smaller pies, dummy! The pie was olive oil, Parm, basil, and mozz, and was unharmed and quite tasty." —
Bill CBP's Red-and-Yellow Pizza
"Starter + Caputo '00' (55% hydration, 2 day fermentation)
Olive oil & herbs
Red & yellow bell peppers
Red, yellow, and orange cherry tomatoes
Arugala & micro greens
Stone on gas grill heated to 675°F." —Bill of CBP
Joeindc44's Merguez and Sautéed Mushroom Pizza
"This is a merguez and sautéed mushroom pizza. I used an AP flour/semolina flour mix with malted barely instead of sugar. I followed your advice and did a three-day cold rise. I used a hot stone directly under a broiler at full blast followed by a sit on the bottom rack to let the bottom get hit by the bottom, exposed electric heater. I used Muir Glen's pizza sauce." —joeindc44
Norma's Deep-Fried Pizza
"I had been looking at this recipe from Guy Fieri to make deep-fried pizza. I thought the deep-fried pizza would be interesting to try and I also thought the recipe was interesting, because it calls for a high amount of ADY, sea salt, AP flour, sugar, and a high amount of olive oil. It said in the recipe the dough should ready to be used in a little over an hour.
The Guy Fieri deep-fried pizza did turn out well. The dressings used were tomato sauce, a mix of Polly-O whole-milk mozzarella with mild white cheddar, pepperoni, and Italian seasoning, with Parmesan cheese after the deep-fry with tomato sauce to dip the deep-fried pizza in.
If you want to see the other pictures, they are on pizzamaking.com at http://www.pizzamaking.com/forum/index.php/topic,13373.msg132363.html#msg132363 and the recipe for Guy Fieri’s deep-fried pizza is at http://www.foodnetwork.com/recipes/guy-fieri/crispy-deep-fried-pizza-recipe/index.html and the video is at http://www.youtube.com/watch?v=c17geK-9dsI"
Robert in Dallas's Pastrami on Rye Pie
"Rye-seeded whole wheat dough (Cook's Illustrated adaptation) with generous bottom layer of baby Swiss, pastrami, and sauerkraut. The sauce was a homemade sweet-and-sour Russian dressing drizzled on top of individual slices after baking in a 500°F oven stone (top rack). It's amazing how the sauerkraut looked like shaved Parmigiano. Oy vey, what a pie!" —Robert in Dallas
Ev's Greek Pizza
"Hi, everyone. I'm Norma's friend, Ev, and this is my first submission to My Pie Monday.
"This is my version of 'Greek' or New England bar-style pizza. Baked in a steel pan with feta, rosemary, pepperoni, and baby spinach under a generous covering of white cheddar cheese." —Ev
Burger365 Gets Back to Basics
"The highlight of this week’s batch of pies was the "Margherita." Buffalo mozzarella, basil, and finished with some grana padano and early harvest olive oil (I think some fontina cheese snuck its way on there as well). The dough was a 4-day cold ferment made with King Arthur bread flour, fired in a 550°F gas oven. After a round of pies with more 'exotic' toppings the simple cheese pizza really hit the spot and I was very happy with how the dough turned out this week." —Burger365
Girl Loves Pizza's Chimichanga Pie
"I started creating the pizza by browning ground turkey with diced onion. I mixed in red chili sauce and sliced olives, then spread the leftover sauce on the prebaked dough. Next, I sprinkled a thin layer of cheddar cheese on the sauce, topped that with the meat mixture, and last I sprinkled on some Mexican cheese. When the pizza was finished baking I topped it with the fried tortilla strips and chopped green onions. I served the pizza with sour cream on the side. The red chili sauce tasted delicious with the ground turkey, olives, and cheeses. The fried tortillas gave the pizza that notorious chimichanga flavor without being too unhealthy. My chimichanga pizza recipe is definitely my favorite Mexican pizza!" —Girl Loves Pizza
Jamesws's Wild Mushroom and Fresh Parsley Pizza
This week I thought I would give Peter Reinharts' New York recipe a try. I did let it sit out a bit longer than he suggests but otherwise followed his recipe. I topped this with wild mushrooms that I precooked with a little garlic and truffle cheese. Then topped with fresh parsley. I found this once again to be a bit too puffy, it wasn't that the dough wasn't tasty (it was), there was just a bit too much. Oh well, guess I need to make more this week." —jamesws (jamesschulman.blogspot.com)
Scott D.'s Prosciutto-Arugula Pizza
"This pizza was made with a 4-day-old cold-fermented dough. I used 1,000 grams of Caputo flour, water at 60% hydration, 25 grams of salt, and 1 teaspoon cake yeast. It was probably one of the best doughs I have made. I made a white pizza with olive oil, garlic, and mozzarella cheese. Once it was finished cooking I put a thin layer of prosciutto and then covered that with arugula. This was cooked on my fire brick–lined barbecue for 2 minutes 45 seconds with a deck temperature of 775°F. This is one of my in-laws favorites!" —Scott D.
thearrogantchef's "Meat Lover's Pizza"
"This is my all dressed, meat lovers' pizza. Toppings include hot mortadella, hot cappicola, pepperoni, mozzarella, provolone, green pepper, yellow pepper, mushrooms, and onions. A great spicy pizza that goes well with any premium beer. First I began by putting the dough with the sauce in a 500°F oven for about 5 minutes. While the dough was in the oven I quickly sautéed the meats. I then removed the dough from the oven, topped with the meats and onions, then the cheese, then the peppers, pepperoncini, and mushrooms. Returned to the oven for about 12 minutes. Result: A nice spicy meat lovers' pizza." —thearrogantchef
tom100's Sausage Pizza
"We had friends over for lunch last Sunday, so obviously we had to serve pizza. This sausage pie was probably the best of the day. It was cooked at 275°C (527°F) for 9 minutes on a preheated pizza stone. The
dough was made with regular 'strong' white bread flour, at 68% hydration, then proofed in the fridge for 5 days. I can't remember the brand of canned tomatoes I used, but the sauce was cooked for about 20 minutes, with some garlic, basil, and oregano. The cheese was 'low
water content' mozzarella and a little grated grana padano." —tom100
Tscarborough's Monterey Jack, Mushroom, Pepperoni Pizza
"This is a 24-hour warm-ferment dough at around 75% hydration, 80/20 King Arthur Bread Flour and semolina cooked for about 2 minutes in the wood-fired oven. Topped with shredded mozzarella/Monterey Jack, pepperoni, mushrooms, and onions. The crust was crisp but extremely light. It was one of 8 that got the stamp of approval from a pack of high school soccer girls who devoured them all in short order. The pizza dogs did NOT get any bones." —Tscarborough