Slideshow: My Pie Monday: Crazy Oven Edition

Kiln Pizza from CrayfishMCorduroy
Kiln Pizza from CrayfishMCorduroy
"This is my first My Pie Monday submission. We experimented with cooking pizza in a pottery kiln. The bottoms were getting done a little too quickly, but we've got ideas to speed up the tops. The dough was the sourdough starter-along recipe with about 25% white whole wheat flour mixed in, 2 day cold ferment. This one is a habanero and pineapple pie."—Crayfish
BiereBeer's Brussels Sprouts Pizza
BiereBeer's Brussels Sprouts Pizza
"Bacon, Brussels Sprouts, Muenster and Garlic Oil White Pie. 2 day ferment, OO flour, WFO."—BiereBeer
BiereBeer's Oven Shot
BiereBeer's Oven Shot
"It's a 100yr old Bangor Maine Made "Clarion" cookstove. We used red oak as fuel for max heat—difficult to judge temp...obviously hotter closer to fire, but the heat actually travels in a chamber above, to the side and below oven, very ingenious design. Gotta babysit it."—BiereBeer
TScarborough's Venison Sausage Pizza
TScarborough's Venison Sausage Pizza
"This is a 16" 80/20 bread flour/semolina dough cold fermented for 48 hours. It has venison sausage that I precooked in fennel, onions, and oregano to "Italianize". There are also Calabrese slices and shallots with some baby portabello mushrooms. All nestled into a mozzarella/provolone/asiago blend. Cooked for a couple of minutes in the WFO."—TScarborough
Sausage pizza from Burger365
Sausage pizza from Burger365
"My parents were in town and requested a meal that doesn't involve me tinkering in the kitchen for hours, so pizza it was. The dough was cold fermented for 48 hours and cooked in a 550F gas fired oven. My dad is a "don't be shy with the toppings" sort of guy, so I loaded this pie up with some fresh spicy Italian pork sausage and roasted crimini and shiitake mushrooms. The cheese is a blend of aged whole milk mozzarella, Asiago Fresco, Fontina, and Grana Padano. The sauce was made with 6in1 tomatoes (first time trying them, sauce came out great) using Kenji's NY style sauce recipe minus the sugar and easy on the dried oregano. The pies were demolished so I guess they were good!"—Burger365
Classic Margherita from Scott D
Classic Margherita from Scott D
"Here is another classic Margherita made with 48 hour cold fermented dough. Two days seems to be the sweet spot for fermenting when cooking on my fire brick lined BBQ. I timed this one at 3:15. It appeared to take a little longer than usual. My wife has approved a wood fired oven, so hopefully by summer my BBQ will be back to normal!"—Scott D
Hereandthe's Anniversary Pizza
Hereandthe's Anniversary Pizza
"On Friday, my husband John and I celebrated our 5th wedding anniversary by making a Sicilian pie. We’ve made hundreds of pizzas, but this one was the best. We used Lidia Bastianich’s Foccacia recipe as the dough, but used half bread and AP flours. The dough rose once, then I degassed and let it rise again until we were ready to stretch it into the lightly oiled baking pan. My sauce is organic tomatoes, garlic, and fresh basil. The cheese is a mixture, but primarily mozz and provolone. We layered dried oregano, freshly ground pepper, and hot seeds between the cheeses. We baked it for 20 minutes at 450 degrees F, until the cheese bubbled and the crust was golden brown."—hereandthe
Italian Sausage Pizza from PuckOTG22
Italian Sausage Pizza from PuckOTG22
"Occasionally I invite some friends over and make homemade pizza for them. I decided to do that this past weekend! I made all kinds of pizzas; I think 6 different kinds actually. This is a shot of my Italian sausage pizza with 6 italian cheese blend. The crust, however, was the BEST crust I've made - maybe ever. As you can see the coloring was great. In my pizzas I use beer instead of water. Previously I had used warm beer (not hot). This time I microwaved it and the crust turned out flaky, soft with just a hint of crunch. My friends all agreed - it was the best pizza I had made to date. Even the underside of the crust had a bit of char. I do a twice make method, in which I simply par-bake the crust, let them cool...Then when the party comes time I can crank the pizzas out fast and leave no one waiting for more than 4 or 5 minutes for a pizza. Whatever the reason—it turned out wonderfully!"—PuckOTG22
Margherita from Il Cornicione
Margherita from Il Cornicione
"Homemade mozzarella. Using stone, cooked at 550 degrees. 70% hydration using 100% bread flour."—Il Cornicione