Scott D's Potato Thyme Pie
Pequod's-style Deep Dish from FredipusRex
"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."
Two Pizzas from Patrick B
Foolish Poolish's "Last pie before HK"
Dmcavanagh's Clone of Orchard Tavern Pizza
Tdpl's Italian Sausage and red onion pizza
Veggie Pizza from Thearrogantchef
Fresh Mozz, Prosciutto, and Arugula pie from Soles
When he's not making pizza, Soles makes music, which you can check out here on his website.