Nice looking crust and stove: "Roasted red pepper pie in 100 year-old stove."
John Wozniak's Chinese Yam and Cauliflower Pie
"This was a pie borne purely of leftovers from recent meals, which I put together on a whim for brunch this past Sunday. It was a naturally leavened Roman style pie made with one side Chinese yams and the other side some cauliflower. I used a standard prepackaged four cheese blend very sparingly under and over the toppings and then dusted the whole pie with Progresso breadcrumbs and drizzled on some unsalted butta (the toppings were already well seasoned)."
"The dough was a blown out/over fermented sourdough ball that I intended to make a round thin crust pie with but never got to it in time. Rather than letting this tangy and tasty dough go to waste, I went for a Roman style pie in hopes that the nature of this style would mask most of the issues with the older dough. It did this very effectively and this seems to be a good style pie to make with over proofed dough. For the cauliflower side of the pie, I riffed on the very similar pie at Grandaisy Bakery—Grandaisy was my muse for the pie—but I didn't have enough cauliflower to top the whole thing so I leaned on the leftover Chinese yams as well. The pie was baked at around 400 for about 15 minutes until golden brown, creating bits of caramelized cauliflower and breadcrumbs."
Dhorst's Shrimp, Stuffed Peppadew, and Kalamta Olive Pizza
"Homemade sourdough crust brushed with garlic infused olive oil, topped with a bit of mozzarella, shrimp, peppadews stuffed with farmers cheese and feta, kalamata olives and capers. The shrimp were marinated in olive oil, lemon juice, oregano and aleppo chile before hitting the pie. Finished with a bit of Grana Pandano post oven. It was really good; so good that my husband had two slices after polishing off his 12" pie. And that's saying something, since he's not usually a fan of my 'weird ass pizzas.'"
Dmcavanagh's NY-Style Pie
"NY style slice joint pizza. Sourdough crust, mozzarella and a cooked sauce made from canned crushed tomatoes. Baked on a preheated stone at 525 degrees, screen was needed because pie is bigger (18") than the stone. Finished with snips of fresh basil."
FredipusRex's Half-Sheet Pizzas
Here's FredipusRex first MPM contribution: "Dough is a modified, 6 hour no-knead - 75% hydration, 50/50 King Arthur AP/Bread Flour, splash of red wine vinegar. After the main rise (turned once), bench-proofed the dough in half-sheet pans with a ton of EVOO. Par-baked at 550 in the pans on a pizza stone with sauce only, then added fresh buffalo mozz, Asiago fresca and Parmigiano-Reggiano. After they were pulled from the oven, added basil to one and Prosciutto di Parma to the other. A previous night's pizza had smoked, hand-pulled mozz and pancetta—that was excellent. The crust was amazing: light with a good chew and a crisp, 'fried' crust with a lot of leoparding. I made my own very robust cooked sauce that stood up to the very tangy Asiago fresca. The pizza was definitely a hit with the whole family!"
Scott D's Eggplant and Smoked Mozzarella Pizza
Scott D has another one for us from his firebrick-lined barbecue: "Here is a pie with eggplant, smoked mozzarella and some basil. The floor temperature was 800 degrees and the cooking time was just over two minutes. I used Caputo flour with a 60% hydration. Two hour bulk rise then balled and refrigerated for eighteen hours. After that a counter rise of two hours. Tomatoes, eggplants and cheese all from Trader Joe's."
Bill CBP's Thanksgiving Leftovers Pizza
A smart way to use leftovers. Bill's pie is topped with "cranberry sauce, turkey, smoked cheddar, and pine nuts."
Gerry from Valparaiso's Homemade Pie
First time MPM'er Gerry from Valparaiso writes: "I am a home pizza freak and have experimented for decades to come up with a quality home pizza. This is it: the crust comes from Cook's Illustrated and combines bread flour with cake flour. The sauce is crushed tomatoes with butter, garlic, basil and balsamic vinegar slow cooked and reduced for about two hours. The cheese is 2/3 mozzarella and 1/3 provolone with oregano mixed in. A dusting of grated Parmesan tops it off. The pepperoni is on the bottom. First I microwave it for 15 sec on high between paper towels to minimize the grease."
Spirited Upside-Down Pizza from Tupper Cooks!
"Made this pizza for the Syracuse-NC State basketball game yesterday. This was the upside down pie I've grown so fond of since reading about it on Slice. It had mozz, parm, basil, garlic, some salt and pepper, on the crust, topped with the sauce, and in this case, Go Cuse! from sliced mozz on top to inspire the Orange (well, that's a stretch). I must admit I've made better looking pies. But, you know what, in spite of its disastrous appearance I'd make it again. I've got to work on the sauce application&mdashwhat happened here is I was trying to spread the sauce with a spoon, and the mozz would get mixed in so I added more sauce, which led to an overflow. That said, it tasted great, and we've got a whole winter of basketball games to perfect the technique."
Roasted Fig and Plum Tomato Pizza from Amusebouche1
"The dough was made with Antimo Caputo Tipo "00" Italian bread flour with the standard ingredients plus olive oil. I usually make enough for four 12-inch pies and freeze the rounds. Remove as needed 2 days ahead and defrost and rise in the refrigerator. Last 2 hours at room temp. I used the skillet method, but with a cast iron pizza pan. Sorrento mozzarella and a homemade NYC pizza sauce. 3 minutes under the broiler, removed pizza with a metal peel and finished the pie with a spray of olive oil and dusting of pecorino."
Tscarborough's Sausage, Onion, and Green Chili Pie
"This is a staple of every bake. Italian sausage with onions (green and white) and green chilies. It is the Wife's favorite, and I like it too. Cooked in the WFO at around 700 degrees. It has King Arthur bread flour and semolina dough and shredded fresh mozzarella."
Adam Kuban's "Pizza Trashola"
Slice founder Adam Kuban checks in with a pizza unfit for consumption:
"Paulie Gee has often said that the most important tool in his pizzeria is the trash can. I recently had to implement Paulie's quality control measures in my own kitchen after I burned a 'Pizza Tamagrouchy' because I was too busy trying to take pictures of it under the broiler. As TupperCooks! says, 'failure is part of this process we call cooking.' So true, unfortunately.