TXCraig's Pepperoni Pie
"Tomato, whole milk mozzarella, Vermont Smoke and Cure pepperoni, fresh garlic slices, fresh oregano, and red pepper flakes. 48 hour room temperature sourdough crust. Baked for 55 seconds at 950F." —TXCraig1
Adam Kuban's Bar Pie (No. 5)
"By the time this posts, I'll probably be on my 7th iteration of bar pizza, but this one has been my most successful attempt so far. I'm trying variations of the purported Star Tavern recipe, which uses A LOT of semolina flour. Here, I've backed it down to about 25% semolina flour (mixed with AP flour). I can't decide whether I like the pizza bubbles or not. Right now, I do. For future iterations, I want to dial in the cheese and sauce amounts." —Adam Kuban
Prosciutto-Pea Steel Pie by Andris
“Modified No-Knead dough, 1 day cold ferment with ripped prosciutto, baby peas, roasted grape tomatoes and asiago cheese. Cooked on a Baking Steel.” —Andris
Braised Fennel and Sausage Pie from Chris
"This is a braised fennel and Sicilian sausage pizza cooked using the baking steel and broiler technique, shipped from the US of A nonetheless! I use a four day cold rise dough with a 65% hydration. Tomato sauce is uncooked using a touch of roasted garlic and San Manzano tinned tomatoes bought from an old guy's shop during a trip to Rome at Easter. Wolfed down by me and the missus with a couple of Californian IPAs...not very British I know!" —Chris, Newcastle upon Tyne, UK
"This Umberto's inspired Sicilian pie was topped with fresh tomato sauce, fresh and low-moisture mozzarella, garlic oil and basil. The dough formula was: 100% all-purpose flour (13.3%), 65% hydration (127F water temperature), 2.6% salt, and 3% Sicilian starter." —Jimmyg
Pizza Night Chez Imtopher
"Wednesday night is pizza night at our house. We've been doing it for years, but this is probably my fourth or fifth week making them instead of ordering them. I made this (simple) one for the kids and they loved it. Cooked on a stone at 500 degrees." —Imtopher
NY-Style Pepperoni and Jalapeno Pizza by Millions
"I dialed the oven back a little for this one to get a little crunch. Whole milk mozz applied in slices a la Totonno's and Grimaldi's, sauce, pepperoni, fresh jalapenos, grated parm, and a drizzle of olive oil. Launched when the steel was at 640, and baked for just under 3 minutes. LOVED this one." —millions
Rapini and Asparagus Pie by Okaru
"Cold fermented crust. Uncooked sauce - Canned San Marzanos drained, frozen and re-drained and pureed with spices, garlic, EVOO, and a little red wine vinegar. Cheesed with a dusting of Parmesan and 75% aged Mozzarella, 25% Provolone. Finally, broccoli raab tossed with EVOO and broiled until charred, then tossed with a little lemon juice, raw asparagus and oil cured olives with Provincal spices. Baked on steel." —Okaru
Mascarpone and Nutella Dessert Pie by SonnyC79
"Here is my first attempt at making a dessert pizza on the Baking Steel. I mixed 4 oz. of mascarpone with 2 tbsp. of powdered sugar and 2 tsp. of vanilla extract for the base of the pizza. That went into the oven, and it cooked quite a bit faster than my usual pizzas on the steel (around 4 minutes). There were lots of bubbles that I had to pop while it cooked, which was intense! Out of the oven, I added Nutella, some Trader Joe's Speculoos Cookie Butter, and a dusting of powdered sugar. The lower cook time didn't get me a very crunchy bottom crust, but it was actually perfect for this kind of pizza...super soft and light!" —SonnyC79
Norma's Vegetarian Detroiter
PizzaQueen's Chorizo Cheddar Pizza
Cracker Crust by Derricktung
"To celebrate the success of our kickstarter and to avoid the crazy storms in the Midwest, my wife and I stayed and had two pies, one cracker crust attempt, and one Neo-Neapolitan. This is my 2nd ever attempt at a crack crust pie, with hot Italian sausage and shredded mozz on top.
45% hydration dough with 4% oil, used AP flour, one day cold ferment with 2.5 hr rise at room temp. Rolled it out, docked it, par baked until lightly brown, pulled it out, topped it, and then put it back in without the cutter pan directly on steel at 450 degrees convection.
A few things to change next time:
1. Roll the dough thinner.
2. Dock the dough harder. (The dough rose more than expected on the par bake)
3. Bake for longer. (Some parts were crisp, others were more chewy...)" —Derricktung
BGEPizza's Baby Sinclair
"Saw Erin's post a couple of weeks ago about Roberta's 'Baby Sinclair' pie and had to try it. Couldn't find Calabrian chilis so I used an Italian hot antipasto spread called La Bomba. Nice and spicy. Couldn't find maitake mushrooms, so I used shiitakes. Couldn't find dinosaur kale so I used curly. Couldn't find banyuls so I used red wine vinegar. Other than that, I followed the recipe exactly. Hahaha!
I used Caputo 00 Pizzeria flour and baked in the oven between two pizza stones, one for the pie, the other on the rack above to radiate. About 700* for 4 minutes. OMG!! That was soooo good!!!"
Paralleli's Sourdough Pepperoni Pie
"Homegrown starter (about 6%) with a 24 hr. room temp fermentation. Pepperoni and a bit too much sauce. About 90 sec on the 2Stone." —Paralleli
Vanessa's Dessert Pie
"Presenting... 'Dessert Pizza!' And not one of those very obviously sugar and frosting round orbs of dough that doesn't minutely resemble real pizza... this one makes you do a double take. This is a white chocolate cranberry sweet bread topped with homemade strawberry preserve (sauce), shaved white chocolate (cheese), candied pluot (tomato slices), plump dried raspberries (olives), and apple fruit roll (green pepper). It was so real that when I brought it in to serve it, it remained un-touched until I asked if anyone wanted to try it, and someone commented "Oh, I thought that someone had left behind their lunch! This is for the cohort of individuals who prefer a little sweet to the traditional savory." —Vanessa
ForzaPizza's Arugula Marg
"Here is my latest from the indoor oven made with AP flour cooked on a rectangular pan. Margherita with arugula and grated pecorino romano." —ForzaPizza