Slideshow: My Pie Monday: Smoked Jalapeno, Langoustine, California Club Pizza, and More!

Rishi's Calabrese & Smoked Jalapeno Pizza
Rishi's Calabrese & Smoked Jalapeno Pizza
"'Water retardant fire' is an apt description for this decadent pie created in the heart of Houston, TX. Sheets of calabrese salami, tender smoked jalapeno, and sweet caramelized onion mingle for a rich burn. The crust is thin and crispy retaining an airy chew from a dash of dairy. 8 minutes of frustrated anticipation ran parallel to the cooking time, taste-buds learning a lesson in patience. The sauce is incredibly simple, canned plum tomatoes, garlic, thyme, salt, dash of sugar, cooked then pureed. Suspended in a savory brine, the jalapenos are a creation of "Smokin' Dave," and cooked in his backyard located in Coldspring, TX. This pizza was just one in a series illustrating my "pizza obsessive disorder."—Rishi
Scott Wiener's White Pie
Scott Wiener's White Pie
"This is a Totonno's style white pizza. It's just mozzarella smattered with clumps of mashed up olive oil-soaked garlic. The dough is half King Arthur Bread / half King Arthur All Purpose with 65% hydration, about 100g of Ischia starter I got from Brooks "PizzaCommander" Jones, plus a pinch (1.5g) of IDY. It baked in about 5.5 minutes on my (lead-rich) quarry tiles and tasted supergood!"—Scott Wiener
Ev's NY/Neapolitan Pizza
Ev's NY/Neapolitan Pizza
"N.Y./Neapolitan Hybrid, I guess you'd call it. More just a test drive for my portable, semi-wood fired oven than anything else. I love this photo so much I use it as my desktop. I just thought I'd share it with you all."—Ev
Scott D's Grape Tomato Pizza
Scott D's Grape Tomato Pizza
"The dough was a 4 day cold ferment at 60% hydration. I used Caputo flour, fresh yeast, salt and water. I would really like to get a little more consistent with getting my crust to look and taste like this pizza did. What I think I did different then usual is to make the pizza skins when the dough was still cold, so when it hit the oven it just expanded like crazy! Not sure if that is the science behind it, but I will keep trying until I get it perfect. This pie has olive oil, garlic, mozzarella, basil and grape tomatoes. It was made on my fire brick lined BBQ."—Scott D
Norma's Pepperoni Pie
Norma's Pepperoni Pie
"I experimented with another Peter Reinhart NY style dough at home. The Reinhart NY style dough was made with a higher hydration of 67%, honey 4.4%, olive oil 6.67% and Better for Bread flour. This pizza was baked in my home oven with the temperature of my baking stone at 518 degrees F."—Norma427
TScarborough's Cherry Tomato Pizza
TScarborough's Cherry Tomato Pizza
"This is a 24 hour warm rise high hydration Caputo 00 dough (73% after balling). I made a marinara sauce using San Marzanos, garlic, fresh basil, sea salt, black pepper and a tad of sugar. For cheese, I blended mozzarella, panela, and trujole in a 40/40/20 mix. Topped with fresh cherry tomatoes, halved and gutted, and fresh basil. Cooked in the WFO for about a minute and a half."—Tscarborough
Jkdrummer's Sausage, Mushroom, and Olive Pizza
Jkdrummer's Sausage, Mushroom, and Olive Pizza
"Slicers: I live in a NY Style pizza desert.  So after many tries I have finally perfected pizza at home thanks to this New York Style Pizza recipe from Kenji Lopez-Alt.  18 hrs rising time.  I always saute the toppings before putting them on the pizza. Sauted sliced mushrooms in butter and oregano, crumbled Italian sausage sauted in EVOO, sliced black olives and thin slices of raw garlic. 500F oven on a stone for 15 min and that's it!  Pizza Perfection!"—jkdrummer
MiFlwrPwr's
MiFlwrPwr's "Cheater, Cheater, Pizza Eater" Pie
"For pizza emergencies, cheat! Frozen dough, jarred Napoli pizza sauce, fresh mozzarella, & your favorite topping! Stick pepperoni's a must!"—MiFlwrPwr
Bill Graney's Southwestern-ish Pizza
Bill Graney's Southwestern-ish Pizza
"00 + Starter, Southwestern-ish pesto (base of cashews, garlic, cilantro), Leftover braised chicken, Roasted red peppers, P'tit Basque cheese."—Bill Graney