Norma's Wood Fired Halloumi and Sopressata Pie
"My friend Ev invited me to his home to bake in his WFO. This was one pizza from that bake. Ev makes home brewed beer too and also limoncello. Got to try both of them with the pizza, and man were they ever good! This pizza was dressed with Greek halloumi cheese and sopressata. I used the Ischia starter at 2.7% of the water weight and room temperature fermented the dough. Other pictures of the bake on my blog." —Norma427
Atmast's Irish Pie
"This is my Irish pie! About a month ago, I used Ruhlman's brine and Kenji's sous vide method to make corned beef. I froze the plentiful leftovers, which have found their way into several meals since St. Patrick's Day. By far, my favorite has been this pizza. I've had more success with my new dough formula: 68% hydration, KABF, 10% natural starter, 2% salt, fermented 2 days in the fridge and baked at 700 in my home electric for 2:30 (cornicione is a bit "poofy," if you were to ask Bittman&mdsah;NOT a flaw in my house). But really, the toppings were the stars. Besides the corned beef, there was shaved garlic, chili flakes, buffalo mozz, a dusting of Parmesan, and brussels sprouts. They charred and caramelized, playing off the buttery mozz and salty beef. If only I hadn't been forced to share." —atmast
TXCraig1's Raw Mushroom Pie
"Sliced raw mushrooms, fresh mozz, black pepper, and grated Parmigiano-Reggiano with a healthy drizzle of white truffle oil after the bake. Sourdough crust. 895F for 70 seconds. The only advice I can offer is use raw mushrooms and don’t use too many." —TXCraig1
Burger365's Pizza Rosa
"I've been really happy with my modified version of the dough recipe from The Mozza Cookbook of late. The dough is easy to work with, bakes nicely without any hacks, and most importantly the taste and texture are great. I switch to high broil as the pie goes on the stone (2nd to highest rack position), and this particular pie was fired for 5 minutes. This week the dough is topped with Bianco's signature Rosa combo of red onion, Parmigiano Reggiano, rosemary, and pistachios, except I used California pistachios and rosemary snipped from the bush covering one our son's (huskylab mix) favorite sleeping spots. We loved this pie, he preferred the sausage topped one." —Burger365
Mootzaleppo by Imwalkin
"Saw that item on Paulie Gee's "Mootz", then Norma and I started going back forth about one with Aleppo, so had to make it. Mine has extra virgin olive oil on the dough, fior di latte, percorino, sliced garlic, crushed Aleppo pepper, basil, then more Aleppo added post-bake. We call ours the "Mootzaleppo". Every slice was eaten right from the peel, never making it to the tray!" —Imwalkin
Opening Day Pies by Forzapizza
"Is this MPM legal? I mean, it is one photo and it’s actually a rare shot because we rarely see this much pizza on the table. It’s usually gobbled up. Reason being this time I didn’t tell anyone I was firing up. Sometimes you gotta work on your game before you can entertain. Clockwise from left: artichoke and brussels, bianca, rapini and grapes, and Margherita. Check out the rest of my Opening Day pizzas in my album." —forzapizza
Redwgn67's Hazelnut and Date Pizza
"This pie was made using Lahey's no-knead recipe. It was topped with braised leeks, dates, hazelnuts, and goat cheese. It was cooked at about 800°F on a stone in a Kettle Pizza insert. It was tasty, but the toppings didn't stay put very well. We enjoyed it with Palmero from Hangar 24 Craft Brewery, which is a Belgian Dubbel brewed with dates." —redwgn67
Smoky Rabe from Maxcriden
"Howdy from Burlington VT! I used Kenji's cold fermented dough recipe with Pillsbury bread flour, fermented in the fridge for four days. Olive oil base, a big handful of broccoli rabe sauteed for five minutes in a tablespoon or two of olive oil in the cast-iron skillet, and shredded smoked mozzarella. Cooked 500+ degrees in a gas oven on an Old Stone Oven pizza stone, top rack for 3 mins, then moved to the broiler in the bottom shelf for one more min. I still need to get an oven thermometer—not sure how hot it got but I think at least 550 with 1 hr of preheating. This is a combination I was first turned onto by Antica Pizzeria in Santa Monica, the peeps behind the American branch of the VPN and my favorite (sadly temporarily defunct) pizzeria in the country. Thanks to all you MPMers out there who inspire my pizza making!" —maxcriden
Tscarborough Jalapeño and Pepperoni Pizza
"My all-time favorite, the Japperoni! This is a 100% All Trumps
bromated dough with a 1 hour warm rise and 216 hour cold ferment. The
sauce is straight 7-11 tomatoes with a light sprinkling of Italian
herbs (French thyme, Greek oregano, California basil, marjoram,
rosemary and European basil) under the coarse grated whole milk
mozzarella. Brown-pack Hormel pepperonis and hot pickled jalepeños. Cooked
in a 550 degree oven on a mustard oiled pan for around 3 minutes,
then another 4 on the rack." —Tscarborough
Ev's Spicy Chicken Pie
Spicy chicken and ricotta with a drizzle of Mike's Hot Honey from the WFO." —EV
Cheese Curd Pizza by Tupper Cooks!
"Here's a pizza I made last week topped with cheese curds! For a few months I'd been mulling the idea and finally went for it. Nothing special about the dough or sauce. Frozen dough ball from Price Chopper, for 69 cents. Prego 2 cheese marinara, $1.75. One bag of River Rat cheese curds (about 9oz.) $4.96. I can remember when curds were dirt cheap, almost a giveaway, now it appears, they've been "discovered", hence the price. Cheese curds are tasty little morsels generally consumed right out of the bag. As a topping on pizza they work quite well melting into little curd pools. I also added a liberal dose of chopped garlic. I'll add they're pretty salty.
Would I do it again? Yup. Cooked @ 550 on a preheated stone for 8 or 9 minutes. For more pics check out the blog." —Tupper Cooks!
Tomato Pie Revisited by Amusebouche1
BHkitchen's Tomato and Garlic Pie
"It's been a while since I have been able to submit a photo, but pizza production has been blazing ahead. This pizza has a KABF based dough at 67% hydration, sourdough starter, 2.5% salt, 5% EVOO, 5% honey. Cold fermented 20 hours, room temp another 4, topped with fresh farmers market early girl tomatoes (it's been spring for months already in TX), garlic, fresh mozz, and EVOO, baked 6 min at 550°F between two 1/2-inch quarry tiles then topped with fresh basil. Simplicity is so delicious." —BHkitchen
Bierebeer's BBQ Brisket and Garlic Pies
"Bbq brisket vs garlic pie. Toss up. Celebrating national garlic day!" —Bierebeer
AMLewis' Dutch Oven Pizza
"We cooked our pizza over the campfire. I used a simple dough prepared in my breadmaker—flour, sugar, salt, water, olive oil, and yeast. Spread it out in an oiled preheated, cast-iron Dutch oven. Topped with homemade sauce (imported crushed tomatoes, garlic, olive oil, basil, oregano), sweet sausage, pepperoni, sauteed mushrooms, bacon, mozzarella, and imported provolone. Cooked over the fire (covered) for 10 minutes, then we put hot coals on the Dutch oven for another 15 minutes until the cheese was golden. The results were amazing." —AMLewis
Dutch Oven Set Up
Here's a shot of AMLewis' Dutch oven operation for that last pie.
Adam Kuban's 'Girl Slice' Pie
Whenever I do Pizza Night or experimental pizza-making for my Home Slice column, you can bet the first pizza out of the oven is a plain pizza ... for my wife. She is less tolerant of stuff like Meatball Pizza or crap like SpaghettiOs-with-Meatballs Pizza or Tempuroni. She also gets cranky when she gets hungry. So she gets a plain cheese pizza right from the get-go — usually with fresh mozzarella (as is her preference), sometimes with regular mozzarella mixed in (as seen here). She gets fed, I get to continue my pizzidiocy in peace. Win-win. I made this the same day I made my most recent meatball pizza. Dough is a combo of the Kenji NYC recipe and the Cook's Illustrated Thin-Crust recipe. Two-day cold ferment, 67-percent hydration.