EvanRgfd's first MPM submission
"I've been watching (and cooking pizza) for a few years now and decided I may as well join the party. I had been using my "hacked oven" and just built a pompeii in my yard..this is the beginning :) 48 hour cold ferment, fresh yeast, 69% hydration, 50% Caputo pizzeria flour, 50% KAF bread flour (total 800 grams), 300 grams 7 day old dough. DOP San Marzanos, just barely brought to a simmer with garlic, oregano. Lioni Laticini mozz, Grana Padano, Pecorino Romano. This a basically a test pie as I just built a WFO in my backyard. 3rd firing of the oven at cooking heat. Definite game changer, trying to figure out heat mgmt!"—EvanRgfd
Lapbplayr's Korean Pizza
"This is a Korean Pizza. It is The New York pizza dough, proofed for one day, and half whole wheat flour. It is also Kenji's recipe for sauce, but I added about 2 tablespoons of gochujang. It is whole milk mozzarella with cut up Kalbi, Korean beef short ribs, with spicy salsa Rojo on top. I sided this with some kimchi, and all was well."—lapbplayr
New York-Style White Pizza
A white pizza, using a New York-style dough, and featuring mozzarella and stracchino cheeses, some garlic and drizzle of olive oil. It's baked on stone which was heated for an hour, then broiled for the last 5 minutes, making a pizza bianca just as good your local pizzeria's.
Frizzaldo's Big-Slice Small-Stone Pizza
"Here's my big slices from smaller pies pizza as discussed on this thread. I was looking for 8+inch foldable NY style slices from an oven that can only hold a 14*16inch stone. It's a NY style pizza (using a 67% hydration Tom Lehmann recipe from pizzamaking.com) cold fermented for 3 days. Unfortunately messing with the shape meant that some of the better cornicione ended up on the side pieces but those were eaten too. I used carrot in my sauce to sweeten it up a bit."—Frizzaldo
James S's Balsamic Onion Pizza
" This week brings another pie with those great balsamic onions from Peter Reinhart. I once again used my high hydration dough, adding just a touch of whole wheat. I think it truly is bringing out the best in the culture. I topped the pie with the onions as well as a spicy garlic oil, and finished it out of the oven with Maldon salt."—James S.
Utica Tomato Pie from Tupper Cooks!
"We went to Utica on Friday for an early Easter dinner on Saturday, and what to my wondering eyes did appear? My father-in-law making Tomato pie. I gotta admit I was pretty psyched. I've had tomato pie in Utica before from the various pizzarias and bakeries, but never homemade. Well, Pop's a pretty darn good cook, and his pie, was as good or better than any I've ever had. The crust was light and airy, the sauce was just sweet enough, with a hint of garlic and onion, and when it melded with the parm on top it was delicious. I think I ate 5 or 6 slices that night and had 4 or 5 throughout the next morning before our big Easter meal at 3PM. If you're ever Utica way, give the tomato pie a try, you'll be glad you did."—Tupper Cooks!
Norma427's Blend Pizza
"Blend: lecithin granules, high heat milk powder, Knox gelatin, vital wheat gluten, Diastatic Malt powder, and Vitamin C. I used the basic Lehmann dough and made two pizzas. One with the “blend” and one without. The clear winner was the Lehmann dough with the added “blend”. It had better oven spring and moistness in the crust."—Norma427
Rachel's Peepza Pie
"In case you are looking for some over-the-top, last minute Easter desserts, I cooked up a new pizza pie—it's Chocolate Cookie Peepza! One giant sugar cookie and melted semi-sweet chocolate topped with a little army of Peeps! Easter doesn't get more fun (or sugary) than this!"—Rachel of TheAvidAppetite
's Cheeseburger Pizza
"Cheese Burger, Cheese Burger, Cheese Burger Pizza, Pepsi no Coke…Ground strip steak, sautéed onions and American cheese topped with bacon, lettuce and tomato on a “00” cold rise crust. Cooked using the skillet method. BLT added after cooking."—Amusebouche1
Tscarborough's Cilantro Pizza
"4 cup HEB (store brand) Bread Flour, 2-3/4 cup water, 1-1/2 tsp powdered blue cheese, 1 tsp ADY, 1 tsp Turbinado sugar, 1 tsp pickling salt, 1 tsp smoked paprika. I dry mixed the flour and spices, and then added the proofed yeast and sugar in 1 cup warm water. It took another 1-3/4 cup water to get to the consistency I wanted, which is a little bit lower hydration than normal. It got a bulk ferment of 10 hours, then I stretch and folded and balled it and put it in the fridge for another 12 hours of cold ferment. In line with one of my core philosophies, namely that good pizza is made with fresh ingredients, not necessarily expensive ones, I made a Mexican equivalent to the Margarita: the Guadeloupe (pronounced "wad-a-loop-e"): Queso Fresca in place of fior di latte Fresh cilantro in place of fresh basil Cherry tomatoes crushed and salted, in place of San Marzanos treated the same. It was very good, even my pepperoni-only teenager ate 2 slices. I would have made several, but I only had enough cherry tomatoes for the one. The cilantro added a very clean finish, and the queso fresca melted perfectly."—Tscarborough
Jimmy G's Taleggio Pizza
"This 66% hydration (2 day fermented) pie was made with a 3:1 bread to AP flour ratio (all KA). A simple tomato sauce, composed solely imported crushed tomatoes, oregano, salt and garlic (left whole during cooking and then removed before blending) provided the base. Dollops of gooey taleggio was interwoven with some low moisture mozzarella and topped with homemade sausage, green onions and mushrooms before baking at 550F. The result was a light, mildly chewy, crisp crust with some very tasty topping."—jimmyg
Lobster Pizza from Totes M'gotes
"I've had a lobster tail in my freezer for a while now and decided to use it on a pie. I make my dough from a yeast starter with double 00 flour, the sauce is from San Marzano tomatoes cooked in butter and olive oil with chili flakes and oregano. The pie itself is topped with steamed lobster tail, tarragon, mushrooms, mozzarella and gruyere. I cooked it by placing my pizza stone on a standard propane grill, which gets upwards of 700 degrees."—Totes M'Gotes