Slideshow: My Pie Monday: Boar Sausage, Buffalo Chicken, Deep Dish and More!

Celeriac's Boar Sausage Pizza
Celeriac's Boar Sausage Pizza
"Here's my first submission to My Pie Monday! This was made with my friends Caitlin, Vaughn and Chris in Cambridge, MA, using Kenji's cast-iron skillet method. The dough was also his recipe, with a three-day cold fermentation. The toppings are a simple sauce of pureed home-canned tomatoes with salt and olive oil, fresh mozzarella, dry-cured boar sausage, and basil."—Celeriac
LinebackerU's 5-Day Ferment Pizza
LinebackerU's 5-Day Ferment Pizza
"This was my second attempt at making Neapolitan-style crust on my Big Green Egg. I'd say I had much better results this time, or at least results much closer to Neapolitan pizza. I again used Kenji's skillet-broiler dough recipe, but this time I let it cold ferment for 5 days. Fantastic texture and charring; I've done 5 day fermented dough in my oven before, but the 750 degree air in the Egg makes all the difference."—LinebackerU
Spinach Pizza from Ohiosfinest
Spinach Pizza from Ohiosfinest
"Two-day cold ferment followed by a 1 hour room temperature rise. Sautéed spinach with hot peppers. 10 minute bake on a pizza stone in a gas oven."—Ohiosfinest
Mmmph's LBE Pizza
Mmmph's LBE Pizza
"Front Porch Pizza enjoyed great beauty this week. Beautiful weather, two beautifully extensible doughs, amazing ingredients and lovely guests. Here’s a crumb shot with equally beautiful guests in the background. Pizza Rosa pie, Brussels sprouts pie, hot coppa pie, et al, all baked in my LBE, made for a beautiful day. Damn, I love the pursuit of the perfect pizza. Someday, I might bake one! More pics from today's LBE bake here."—Mmmph
Gregg's Deep Dish Pizza
Gregg's Deep Dish Pizza
"his twelve inch pizza used eight ounces each of sliced mozzarella and Provolone cheeses, one pound of homemade Italian sausage and seasoned 6 in 1 brand ground tomatoes. The dough has whole milk as an ingredient, giving the finished crust a richer flavor and softer texture, and doesn't contain any cornmeal. It weighed over four pounds after baking in my favorite stoneware pan, enough to feed me and three very hungry friends."—Gregg
John Wozniak's
John Wozniak's "Calipolitan inspired" Pizza
"Made with Heckers AP at 65% (true) hydration with 2% salt. It was 100% naturally leavened with my home cultured Brooklyn sourdough and partially cold retarded for ease of use. Ideally it would have proofed longer but it was good enough to use. The dough ball was 275 grams and the pie was 12 inches wide, finished. It was pretty thin and had a nice, if not super puffy cornicione (by design I am going for something less puffy these days) and mild but evident sourdough tang. It was foldable yet had some strength and was a little softer and wetter in the middle (which was deliberate as well), creating a little tip sag, but not much.

The pie was cooked on a Lodge pizza skillet under the broiler (gas drawer style with a deflector that been preheating about a half an hour) and on the stove top in a few minutes. It was sauced with a sweet pea and mint puree and topped with Monterey jack, goat confit and fresh grated Parm Reg.

It was tasty but I wish it had more bite to it. Maybe next time I will use lemon zest or some raw onion, but on the whole the toppings worked pretty well, it just needs some slight tweaking and brightening.

I was going for a little bit less done pie (less char and more browning) this time and I was happy with the result. I feel like some of my recent pies have been a bit overdone for the sake of cosmetics over taste. In any event, we enjoyed polishing off this pie quickly.

John Wozniak
ESNY1077's Prosciutto Pizza
ESNY1077's Prosciutto Pizza
"This weekend's pie was a prosciutto pie (wife's pie got arugula added to the top but I keep the salad on the side). I hate when you get a pizza topped with prosciutto that is cut too thick and doesn't mesh well with the pizza and seems like an afterthought, so I got the prosciutto sliced as thin as possible. I topped the pizza right as it came out of the oven so the heat from the pie pretty much melted the prosciutto right into the pizza. For the dough I used Kenji's NY style dough recipe with a 2 day cold ferment which always works great (if almost explodes through my quart size plastic containers). Get such a nice puffy crust and charred, crispy bottom, even using the oven at 550, rather than my normal broiler only approach."—ESNY1077
Jean B's Springtime Spanish Pizza
Jean B's Springtime Spanish Pizza
"Toppings for this pizza were sort of a Spanish/springtime theme—Cantimpalo-style chorizo, salchichon sausage, Serrano ham, and Iberico cheese (mixed with a little fontina & mozzarella too—not entirely Spanish!), along with roasted red & yellow peppers, crimini mushrooms, and asparagus spears. The dough recipe is from the Slice "Starter-Along" series and the pizza was baked at 500 F directly on a pizza stone for 7 minutes."—Jean B
Olsonmatt's Sourdough Pizza
Olsonmatt's Sourdough Pizza
"Here's a pie I made with sourdough starter, San Marzanos, locally made, fresh mozzarella (from Mozzarella House in Everett, MA), basil, "Goldendew" peppers, Pecorino, garlic, and shaved red onion. It was oddly shaped, but tasty."—Olsonmatt
NY Pizza from Tupper Cooks!
NY Pizza from Tupper Cooks!
"Here's my take on Peter Reinhart's NY Style pizza dough. It's an easy recipe to work with, I used Gold Medal unbleached flour, and after a 24 hour rest in the fridge, spread it out on my 18" Pan. The pie had grated parm and mozz, garlic, onions, portobello and onions on one half and deli sliced pepperoni on the other half on top of my homemade sauce. It didn't disappoint and I'd recommend this recipe for any newbies just starting to make their own dough."—Tupper Cooks!
Norma's Easy Pizza
Norma's Easy Pizza
"I used a modified Reinhart classic dough to make this pizza. The hydration was 72%, with 4.625% raw unprocessed honey, and 3% olive. The crumb was really moist on this pie. Only a paddle attachment on my Kitchen Aid mixer was used to mix this dough. It was so easy. The dough did need a few stretch and folds after the mixing."—Norma427