Burger365's Piquillo Pepper Pizza
"This week's submission is a piquillo pepper, kalamata olive, and speck pie. The dough is made with King Arthur Bread Flour, cold-fermented for 72 hours, and fired in a 550°F gas oven. Along with the peppers, olives, and speck is a lightly cooked tomato sauce, fontina, asiago fresco, and fior di latte" —Burger365
Scott D.s' Potato-Rosemary Pizza
"This pie is a change-up from my Potato Thyme pie. I had a request to use rosemary instead of thyme. It was good, but I prefer the thyme. I used my usual dough recipe with Caputo flour. Three-hour bulk rise with a two-day cold ferment and then a four-hour counter rise before cooking. It has olive oil, rosemary, garlic, caramelized onions, potato, and mozzarella cheese."
Tscarborough's Taco Salad Pizza
"This is a taco salad pizza made with a 7-day cold-fermented dough. I used a cooked-down sweet sauce, then added some packets of Taco Bell 'Hot,' and covered with mozzarella and sharp cheddar. Topped with shallots, green onions, and diced tomato along with some spicy taco meat I made from scratch. I cooked it in the kitchen oven at 550°F for about 5 minutes, then at 450°F for 4 minutes more. Topped with shredded lettuce and fed to a skeptical family. After devouring it, they agreed that it was very good." —Tscarborough
Norma's Mortadella Pie
"This pie was another attempt for a Pizzarium-style pizza. I started the dough for this pie on Sunday and baked the dough on Tuesday. The crumb was light and airy, with an open crumb structure. This pie was dressed with olive oil, my regular tomato sauce, two kinds of whole-milk mozzarella, and Mortadella." —Norma427
You can see more photos and details about this pizza from Norma here.
Olsonmatt's Sourdough Pizza
"Here's a pie that I made last week after finally getting around to making a dough with a sourdough starter—thank you, dbcurrie. It's topped with shredded whole-milk mozzarella, basil, and seasoned, uncooked tomato sauce. Full disclosure: There are slices missing because there was a hole in the pie due to a bubble I left unchecked during cooking." —Olsonmatt
Ham and Egg Pizza from Amusebouche1
BiereBeer's German Pie
"Two-day cold-ferment dough, cooked on stone in oven 550°F on convection, preheated 1 hour. Topped with precooked homemade brats and partially cooked spuds (cut with a mandoline). Woulda loved some caramelized onions, but dinner guest wrinkled nose at onions." —BiereBeer
Adam Kuban's Sausage Pizza
"This is from a pizza tasting flight of four pizzas I made during my first 'away game' Pizza Night on Friday (I took dough, tools, and other ingredients over to a friend's place and set up [pizza] shop there). This was the third pizza of the night and easily the best. The dough is the CI recipe (after a 4-day cold ferment), the sauce is Kenji's New York–style sauce, and the sausage ... oh, that sausage ... is Mark Bello's Pizza a Casa Spicy Salsiccia. I tried making a sort of Midwestern-style 'supreme pizza' right after this that added onions, green pepper, and mushrooms, but all that other stuff was a huge distraction from the sausage. The only improvement I might make to this pizza is adding more sausage next time. I'm thinking of calling this one 'The Sausage Party.'" —Adam Kuban
Jamesws's Fire-Roasted New York-Style Pizza
"As I am always looking to try new recipes, I gave the New York–Style on PizzaMaking.com a try. At the same time I made another batch of my 20% Ischia, 70% hydration. The New York dough blew up; I had to change bowls after a couple of hours in the refrigerator, because it had already doubled. I felt in the end it had too much yeast. The pie is topped with fire roasted tomatoes, which gave a nice (though subtle) smokey flavor, fresh mozzarella, and a drizzle of garlic oil. It had a nice flavor but was too fluffy. Oh well, guess I have to try again." —jamesws
Happy Valentine's Day!
Norma sent along this snow-pizza made for Valentine's Day:
"I just wanted to wish you and the other Slice'rs Happy Valentine's Day! The red hearts were supposed to represent pepperoni." —Norma427