Slideshow: My Pie Monday: Potatoes, Deep Dish, Eggs, and More!

Scott D's Potato Thyme Pie
Scott D's Potato Thyme Pie
"I decided to do something a little different to kick it up a notch. Introducing my Potato Thyme Pie! This pizza dough was made with the sourdough starter that I have fed for the last 12 days and supplemented with a small amount of dry yeast. The toppings are thinly sliced Yukon Gold potatoes seasoned with salt, pepper, fresh thyme and marinated in olive oil. Fresh garlic and mozzarella cheese were then placed on top of the potatoes. I cooked this on my firebrick-lined barbecue in a driving rain storm. It was well worth it!"
Pequod's-style Deep Dish from FredipusRex
Pequod's-style Deep Dish from FredipusRex
"This is my attempt at a Pequod's style deep-dish pizza (Chicago and Morton Grove, IL). At Pequod's, they have a thick but airy crust that is rimmed with a 'caramelized crust' of cheese. They do the standard deep dish upside-down construction (cheese first, then sauce, followed by toppings). Unlike most Chicago deep-dish places, they use a cooked sauce with a lot of spices."

"I made mine with an 18-hour no-knead, 75% hydration dough (50/50 King Arthur bread/AP flour), 1.5% salt and a splash of red wine vinegar. I coated a standard 9 inch cake pan with EVOO and bench proofed a dough ball in it. Before assembling the toppings, I cut a number of 2-inch strips of sliced provolone and lined the inside rim of the pan with the strips of cheese (cheese between the dough and the pan). I added a cheese layer to the top of the dough (fresh mozzarella, asiago pressato and more provolone) and topped with my cooked pizza sauce (recipe in this talk thread). I added some lightly poached Italian sausage (I didn't have time to make my own, so I jazzed up a supermarket sausage with added toasted fennel and coriander seed, black pepper and smoked paprika) and pepperoni. Baked at 550 on a pre-heated stone.

"In the future, I'd probably go with a slightly lower oven temperature (450-500) as the crust was ever-so-slightly doughy. The caramelized crust, however, came out perfectly—an near-exact replica of Pequod's love-it-or-hate-it edges. It was pretty delicious—but it ended up cracking my pizza stone! I made several pizzas and the temperature change from the pans seemed to have caused some thermal shock."

Pizzacommander's Pizza
Pizzacommander's Pizza
"Had a pizza party at my place last weekend and ended up making one of my "pizza commanders": fior di latte, (pre-oven) arugula, cherry tomatoes, EVOO, shaved Parmesan, and fresh lemon juice after the oven. Check out the video and the rest at pizzacommander.blogspot.com."
Professorplum's Margherita
Professorplum's Margherita
All the way from Wellington, New Zealand: "This is my usual Margherita: no-knead pain a l'ancienne dough, cold-fermented for 24 hours... with a slight twist. The sauce is coarsely-blended tinned tomatoes with dried oregano, salt and a little sugar. The cheese is fior di latte. There's also EVOO, basil, a little heretical parmesan for umami and a sprinkling of flaky salt. The twist? The dough is at 85% hydration. It lasts longer in the oven (electric; it gets my baking stone close to 600ºF), so the charring underneath is better than usual, and it tastes great, but it's ridiculously difficult to handle! Back to around 60% next time."
Two Pizzas from Patrick B
Two Pizzas from Patrick B
"A ham and egg and cheese in the foreground and a margarita in the background, before and after a 3 minute bake."
Foolish Poolish's
Foolish Poolish's "Last pie before HK"
"Square pie cooked in a pan on a stone. Tomatoes, mozzarella, salt, oil, dough. Simple but pretty tasty."
Dmcavanagh's Clone of Orchard Tavern Pizza
Dmcavanagh's Clone of Orchard Tavern Pizza
"This pizza is a clone of the pie served at my favorite place to go out for pizza. It's an enriched yeasted dough and the sauce is a cooked sauce of crushed tomatoes with garlic, black pepper and oregano. Cheese is a mozz/cheddar mix. Not artisan but darn tasty. Cooked in a dark colored metal pan for about 12 minutes at 475. A tribute to the cloning exercises of last week's Pizza Obsessive, Pete-zza!"
Tdpl's Italian Sausage and red onion pizza
Tdpl's Italian Sausage and red onion pizza
"Oven pre-heated for one hour at 550 degrees. Used convection feature and baked for 5 minutes. Italian sausage and red onion. Rim of pizza brushed with butter and truffle salt."
Tscarborough's Filetti
Tscarborough's Filetti
"I wanted to attempt a few Neapolitan style pizzas, burnt, I mean cooked in the WFO. This is a Filetti, red and yellow cherry tomatoes and basil on fresh Mozzarella. The dough is an 8 hour room temp ferment using King Author bread flour and semolina 80/20."
Veggie Pizza from Thearrogantchef
Veggie Pizza from Thearrogantchef
"This is my solution for a low carb pizza. The crust is paper thin so each piece would have a relatively low carb count. The topping are all veggies, and I used part mozzarella and part shredded cheddar. From my calculations you are looking at about 20-25 carbs per slice. And best of all this pizza was delicious."
Fresh Mozz, Prosciutto, and Arugula pie from Soles
Fresh Mozz, Prosciutto, and Arugula pie from Soles
First time MPM'r (but longtime reader) Soles sent in this pizza: "The '00' is not Caputo but another brand called 'Divella'. However I had no time for a good fermentation so to add some depth (and sugar) I replaced water with a wheat beer. Richards White to be exact. A pinch of sugar was added in addition to the beer. This helped with a quicker browning when cooking in my garbage electric oven. Sauce from canned San Marzano 'style' Tomatoes. For my weekly pies for my girlfriend and I don't feel it necessary to go all out on real San Marzano. The difference is there but not worth the extra money and effort in searching them out. Cooking method: No stone, oven preheated to 500. 3 minute blast at 500 to get as much oven spring as possible then transferred to a preheated skillet until bottom is nicely charred ala Kenji. Prosciutto was added after baking. Arugula tossed in lemon juice and olive oil before going on top of the uncooked prosciutto. Been making pies for almost a year and this was hands down my best yet."

When he's not making pizza, Soles makes music, which you can check out here on his website.