John Wozniak's NYC'esque Pie
Tom Scarborough's Wood-Fired Pizza
"This is from Saturday night's WFO bake, it is fresh shrimp, baby portabello, and roasted red peppers on a thin crust. The dough was fresh with only 1 hour doubling, a punchdown, and a 4 hour cold ferment. The sauce was fresh tomatoes, garlic, basil, oregano, capers and black pepper, cooked down on very low heat and sauced with a stick blender."
Dhorst's Great Northern Beans, Spinach and Tomato Pizza:
"Because they're going on my pizza."
"You're sleeping in the back yard tonight."
"Homemade sourdough crust with a 36 hour ferment, brushed with garlic infused olive oil, and topped with a little mozzarella, Great Northern beans, thawed and squeezed frozen spinach, grape tomatoes and a bit of shaved parm. Post oven, finished with a drizzle of olive oil, aleppo chile pepper, and some more parm. It was really great; the beans had a creamy richness that played well with the parm and the aleppo pepper. The spinach and tomato cut the richness. And no, I did not sleep in the back yard. I eat beans enough that I do not have the after-effects that my husband sometimes does."
House Standard Pizza from Jon S.
Want to know more? Check out Jon's blog.
BoRaynolds's Sausage, Onion, and Garlic Pizza
Adam Kuban's Faux Rosa
"This is my Faux Rosa (Faux-sa?), inspired, of course, by Pizzeria Bianco's Rosa pie. Unfortunately, I forgot to toss on the shaved Parmesan. The dough, again, is per Jeff Varasano's recipe. For cooking, I've moved away from the skillet-broiler method and am cooking my pizzas on my FibraMent stone that sits about 4 inches from the broiler in my gas oven's broiler drawer. The skillet-broiler method is great, but I've found I can get similar results in my broiler drawer. If you don't have a broiler drawer, I'd still recommend the skillet-broiler method. I think I've maybe overcooked the edges a bit here. Still tasty, though."