Slideshow: My Pie Monday: Wood Fired Pizza, Broiler Pizza, Baby Pizza!

Norma's Wood Fired Pizza
Norma's Wood Fired Pizza
"Since it was nice in our area Friday my friend invited me to bake in his WFO. I made a modified Reinhart Country Dough and started the dough in the morning and let it room temperature ferment about 9 hrs. The dough was made with Better for Bread flour 75% and KAWW 25%. The pie was baked in less than a minute."—Norma427
Damian's Margherita
Damian's Margherita
"My girlfriend and I made this pie the other night. We used Caputo 00 flour for the dough and topped it with pureed San Marzano canned tomatoes, fresh Bel Gioioso mozzarella, Sicilian sea salt, fresh basil and Columela EVOO. The dough was made with instant dry yeast, using a three day cold ferment. We baked the pie in exactly 2 minutes using the broiler method."—Damian
Baby Pizza from Scott Wiener
Baby Pizza from Scott Wiener
"This pizza is called 'When a mommy pizza and a daddy pizza really love each other...' The dough uses Cayuga AP flour with Iscia starter dough 100 hour cold fermentation topped with Stanislaus 7/11 crushed tomatoes, Trader Joe's fresh mozzarella, fresh basil—baked in gas home oven with quarry tile setup."—Scott Wiener
Roasted Tomato Pizza from James S.
Roasted Tomato Pizza from James S.
"Here is this week's pie, made with oven roasted tomatoes, garlic and micro greens from Heritage Prairie Farms. The dough is my high hydration (about 70%) sour dough, bulk cold fermented 2 days and then bulk proofed about 2 hours then shaped and proofed another 3 hours before baking. I cook at 550 in my stone lined oven for about 9 minutes."—James S.
LinebackerU's Big Green Egg pie
LinebackerU's Big Green Egg pie
"This was my first try at baking pizza in my Big Green Egg ceramic grill. I used a 60% hydration dough, which had a 24-hour cold ferment. I gave the flour a ~30 minute autolyse before kneading it in my food processor. The sauce is just pureed San Marzanos, and I made some pizzas with basil and some with arugula. The pies cooked on the pizza stone in the grill for 2 minutes each. My dome temperature was 650, but that rose to around 700 by the time I'd baked the last pizza."—LinebackerU
Mmmph's Broccoli Raab Pizza
Mmmph's Broccoli Raab Pizza
"Saint Patrick’s weekend had me making a pizza for the “eatin o’ the green”. Broccoli rabe, asiago fresco, smoked gouda, aleppo chili oil. All on 100% Caputo flour (60% hydration), and all baked on my Little Black Egg. We also drank a bunch of green-bottled Woodchuck Cider."—Mmmph
Il Cornicione's Fried Sage Pie
Il Cornicione's Fried Sage Pie
"Sausage, ricotta, mozzarella cheese, and onion with fried sage cooked at 550 using broiler method. Dough was 100 percent Caputo 00 at 65% hydration."—Il Cornicione
Dhorst's Sicilian Pizza
Dhorst's Sicilian Pizza
"Sicilian style pizza was made to go with S.U.'s game against Indiana, Friday night. The dough was made with fresh yeast, KA bread flour, kosher salt and olive oil. 48 hour cold ferment, three hour rise in the pan. It was topped with crushed tomatoes, garlic, oregano, mozzarella and muenster cheese. Baked it at 500 for 15 minutes. It was the perfect way to celebrate the Orange's victory. Go 'Cuse!"—dhorst
Olsonmatt's Sourdough Sicilian
Olsonmatt's Sourdough Sicilian
Here's a Sicilian style pizza I made with my sourdough starter—thanks again DB Currie, still thriving. Two day cold-ferment, followed by a five hour room temperature proof. Grated whole-milk mozzarella underneath San Marzanos with garlic, oregano, salt, crushed red pepper, red wine vinegar, and olive oil. Fresh basil, good lashing of EVOO, and a grating of Parmesan. Cooked for about 25 minutes at around 450º.—Olsonmatt