Gallery: My Pie Monday: Featuring Peppers, Lobster, Clams, and More!

Jimmyg's Freestyle Pie
Jimmyg's Freestyle Pie

"This week I was out of town, so I went back to basics and made my favorite, a plain pizza pie with basal. No formulas, Kitchen-aids, or scales (which I only started using within the last 6 months). I went by the feel of the dough and just added flour, water, yeast, and salt. The dough was fermented for 24h before being baked. The sauce was rustic and cooked with two cloves of garlic (added whole at the beginning and removed at the end), a little oregano, diced canned tomatoes, some salt, chili flakes, and nothing else. I am not one to brag, but for winging it, I think it turned out pretty darn good if I do say so." jimmyg

Jamesws' Spring Garlic, Pickled Hot Pepper Pie with Fresh Mozzerlla
Jamesws' Spring Garlic, Pickled Hot Pepper Pie with Fresh Mozzerlla

"For this weeks round, I used the Roberto Caporuscio of Keste's recipe. I made the dough a day ahead and let it cold ferment over night, rest at room temperature for about 3 hours and then baked at 550 for about 8 to 9 minutes.

The pie is topped with the spring garlic from Nichols Farm and homemade pickled hot peppers, with some fresh mozzarella from Elko's Farm at the farmers market."jamesws

A Clam Pie on Lehey Dough from Dneblank
A Clam Pie on Lehey Dough from Dneblank

"This is a clam pie based on Pepe's. I used Jim Lehey's no knead dough recipe and baked the pizza on a cast-iron pan on the top shelf of my oven, under the broiler. There are about 2 dozen little neck clams on the pie. I shucked the clams, saved a little of the brine and added fresh chopped garlic and oregano. The cheese is Parmigiano-Reggiano."Dneblank

ForzaPizza's Margherita
ForzaPizza's Margherita

"Opening Day 2011 finally came for my brick oven and it was loooooooong overdue. (Check out more pictures here.) Here is one of the Mother's Day Margheritas with traditional toppings and 00 flour. It felt so good to be outside slingin’ pizzas around my backyard"forzapizza

Luque Olive, Caper, Onion, and Blue Cheese Pie by Tscarborough
Luque Olive, Caper, Onion, and Blue Cheese Pie by Tscarborough

"I was sick all weekend, so no pizza making for me. This one is from
the archives and is one of the first 16" pies I made in the WFO (the
door is only 16-1/4" wide). The dough was a 24-hour warm rise KABF
dough. The sauce was a cooked down sweet sauce, with a thin layer of
grated mozzarella. Toppings were hand cracked Luque olives, white and
green onions, capers, and a nice blue cheese. I saved this for the
last pizza of the bake so I would actually get a few slices. It was
very good."Tscarborough

Joe Hall's Jalapeño and Hot Soppressata Pizza
Joe Hall's Jalapeño and Hot Soppressata Pizza

"This is a jalapeño and hot soppressata pie. Using the
CI dough recipe made in a stand mixer, ice water, autolyse step, some
hand kneading, a 3-day bulk cold ferment and then cold-balling with a
3 hour bench rise. Sauce is Kenji's sauce. Cheese is Parmigiano-Reggiano over the sauce then a 1:2 mix of whole milk mozz and
part-skim mozz. Used a baking stone in 500F oven, preheated for 1
hour. Forked the bubbles and rotated the pie 1/4 turn every two
minutes until done. (Still a bit puffy.)"Joe Hall

Smoky Breakfast Pizza from ardubs81
Smoky Breakfast Pizza from ardubs81

"This is my breakfast pie, Cook's Illustrated dough recipe using KA bread flour, Fleischmans rapid rise, food processor method w/autolyse, 60 hour cold ferment. Oven preheated to 500 degrees for an hour, pre-baked crust for 7 minutes on a sheet pan (waiting on my pizza stone). Sauced w/ Kenji's cheese sauce spiced up w/extra Frank's Red Hot and smoked paprika, topped w/(very) soft scrambled eggs, diced Hartmann's double hickory smoked bacon and Wegman's maple ham. Baked for about 12 minutes and finished w/ some shreds of deli american and cracked black pepper post bake."ardubs81

Sweet Pepper, Sausage, and Mushroom Pizza by square_pie
Sweet Pepper, Sausage, and Mushroom Pizza by square_pie

"Based on Reinhart's Neo-Neap dough, with higher
hydration, 10% KAF W-WWF (by Wt.), cold fermented 3 days. A thin crust guy
getting thicker? Patted rather than stretched. Home oven, custom Fibrament
stone Preheated 1 Hr, 530F Max, about 9 min on stone with cornmeal. Generic
plum toms hand crushed/drained, ordinary, dry whole-milk Mozz, Parm, fennel
and pepper sausage, mushrooms and a bit more Mozz. Red is strips of jarred
sweet pepper, violating my two topper practice. Tasty and I'm growing on
thicker crusts with some chew. Garlic would have improved the overall
flavor."square_pie

Weisenberger Mix from Norma
Weisenberger Mix from Norma

"This is my pie for MPM. I experimented with a Weisenberger Pizza Crust Mix, another member at pizzamaking.com was kind enough to send me. I was surprised how well this pizza turn out in the texture, oven spring, and taste in the crust. I did let it ferment for longer than recommended on the directions. The Weisenberger Pizza Crust Mix produced a 12" pizza."Norma427

Longbow's Lobster Pizza by Dhorst
Longbow's Lobster Pizza by Dhorst

"My most awesome BIL brought us eight live lobsters from Maine over Memorial Day Weekend. His only request was a lobster pizza using some of the claw meat. Done. Homemade dough with my sourdough starter at 60% hydration, KA Bread Flour, kosher salt, a bit of olive oil (yeah, yeah dmc--no sugar this time at least!), 24 hour cold ferment, 2 hour room temp. rise. The round was brushed with a garlic/olive oil/butter mixture and topped with lobster and tomatoes. It was finished post oven with fresh tarragon and asiago cheese and served with a wedge of lemon. Next time, I think I might use a little more assertive cheese. But still, a very luxurious pizza indeed. BTW, my BIL kindly brought along a brochure with many Wood Fired Oven models and placed it on my husband's pillow. This guy has my back!"dhorst

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