Slideshow: My Pie Monday: Potato Pizza, Comte Cheese, Rosemary-Dusted Pies, and More!

hmw0029's Olive Tapenade Pizza
hmw0029's Olive Tapenade Pizza
Longtime SE'r hmw0029 mentioned geeking out and examining her starter culture under her microscope in this thread. We were thrilled when she sent in photos of the fruits of her labor. This, she says, is an "olive tapenade and goat mozzarella pizza with rosemary."
hmw0029's Undercarriage Shot
hmw0029's Undercarriage Shot
The technical details:

"Dough: Peter Reinhart's recipe (my computer/Kenji's recipe was in the dining room, and the book was right there. so...), KA bread flour, cold-fermented for 5 days.

Method: Cast iron griddle and broiler, small-pie format.

Motivation: Kenji's article and goat mozzarella I ordered through our CSA farm."

This is the undercarriage of the previous pizza.

hmw0029's Goat Mozz Margherita
hmw0029's Goat Mozz Margherita
She says, "Canned San Marzano (I bought cherry tomatoes at a farmers' market but left them there. Sad! so I used canned) with salt, goat mozz, and basil."

Thanks, hmw! Next week we want to see pics of your microscope loaded with a slide of your starter culture! ;)

Dan B.'s Cast Iron Skillet–Broiler Pizza
Dan B.'s Cast Iron Skillet–Broiler Pizza
"I've had trouble, like most people, getting my oven to bake the pie evenly, with both the top brown and the bottom brown at the same time. I switched over to the Lodge cast iron pizza pan and had great success. This pie was made with King Arthur flour using the no-knead dough recipe with a 24-hour rise. I used Fairway crushed Italian tomatoes, fresh mozzerella, and added grana padano afterward. It baked for about 5 minutes. I put the pan on the bottom rack of the oven and baked at 550°F with convection turned on."

I can pretty much taste this pizza just by looking at it. Oh, that grana padano.

More Details from Dan B.
More Details from Dan B.
"The bottom has great leopard-spotting, though I burned the pie a bit on the left. Overall, the cast iron worked way better for me than the stone. Also, I didn't use corn meal on the pizza peel, just flour. The corn meal seems to insulate the bottom of the crust from the heat. It also seems to burn and smoke by the third pie."

Thanks, Dan!

Casey Crynes's Margherita
Casey Crynes's Margherita
Says the man behind Casey's Pizzas: "Cooked in under 3 minutes on the Little Black Egg."

We want pics of the LBE next, Casey!

Scott's Oven Rig
Scott's Oven Rig
"Tiles are arranged to capture and heat in a central location of the oven to promote high temp and speedy baking. This gets up to 620°F to 670°F and bakes pies in about 6 minutes. A video about this method will be posted to EconomyBites.tv this Friday (preview posted here)."
Scott Wiener's Comte Cheese and Potato Pizza
Scott Wiener's Comte Cheese and Potato Pizza
"The second pie is comte cheese, potato slices, rosemary, and olive oil with some sea salt at the end."

That looks and sounds beautiful, Scott! And thanks for the deets on the oven rig!

ESNY1077's Hot Soppressata Pizza
ESNY1077's Hot Soppressata Pizza
Veteran MPM'r ESNY1077 says, "I'm back making 'regular' pizza after my forays into the square/focaccia pizza world. This one was enjoyed during halftime of the Giants vs. Texans game. Go Giants! It's a fresh sliced tomato, fresh mozzarella, and hot soppressata. After preheating the oven/stone at 550°F for over an hour, I cooked it under the broiler. Took 2 to 3 minutes total. Also made another pie with sottocenere (truffle cheese) and fontina but that didn't photograph very well. That pie was great. Love sottocenere, and it melts really well and gets a great earthy flavor. Thought it would go perfect with a runny egg on top, which is definitely on the menu next time."