Stacie B's Roman-Inspired Egg Pizza
James S's Rosa
"I once again tried to replicate Bianco's Rosa. The toppings are getting closer, though I think I need to either throw the nuts on with a few minutes left of cooking, or slightly toast them to bring out the flavor."
James has been trying out Kenji's hacker-free cooking method over on his blog, What I Ate For Dinner.
James S's Truffled Pie with Confit Leeks with Arugula
Dhorst's Grilled Tuscan Ham and Asparagus Pizza
Mmm. Pass me one with lots of crispy ham bits!
Pizzablogger's Two Pies
"Only had one can of tomatoes left, a quarter of a red onion, some cheap pre-shredded pecorino we bought at the beach, garlic and the last of the Neapolitan basil from my backyard. Knocked out a "marinara" (I don't have oregano at the moment!) and a whatevs pizza with sauce, red onion, garlic, sea salt, basil, the shaved pecorino and a little too heavy handed application of olive oil outta the olivera."Nothing wrong with simplicity!
More technical details from Pizzablogger:
Pizzablogger gives them a B-, but I say, when the crust looks that good, who needs fancy toppings?
JJ's Fiore di latte with piquillo pepper pie
Well, awesome. JJ says that his pies "were made with Le 5 Stagioni 00 Flour. I love Caputo, but the Le 5 Stagioni is half the price at $2.33/kilogram. I can get it locally, too. Apparently, Molino Agugiaro (who makes it) has 14% of the flour market in Italy. Anyone ever use this? The pizza was made with Ischia Island sourdough starter from sourdo.com I made the dough Wednesday night for use Sunday afternoon. Three and a half day refrigerator slow-rise. The starter was 40% of the total dough weight. I likey!"
Anybody else using a LBE?