Kng31's Nearly-politan Pizza
"I’ve been making pizza for about a year now. My girlfriend and I moved to Florida from NYC and we could not find pizza we liked. So I started baking my own – first NY-style, and then Neapolitan-style. This is a picture of my “Nearly-politan” pizza, made using a blend of KAF wheat and bread flours and a 3-day ferment. I bake my pies on a sheet of oiled aluminum foil – after the dough sets, I remove the foil and expose the pie to the stone. This method allows me to use a very slack dough, which I prefer."—kng31
Tscarborough's Guadeloupe pizza
"This is another Guadeloupe with Quadrello di Bufala cheese, cherry tomatoes, and cilantro on an 80/20 KABF/semolina 48 hour dough. A very short lived pizza."—Tscarborough
Kingkamjoe's Scaccia Ragusana
"This is a Sicilian pie called Scaccia Ragusana which involves lots of folding. This pie has tomato sauce, Parmigiano & basil. Filling possibilities are endless. Gets a crunchy, almost burnt exterior. Tastes like lasagna. Made with durum wheat flour in the food processor."—kingkamjoe
Andrew K.'s Roasted Squash Pizza
"Crust: Cook's Illustrated Thin Crust. Toppings: Roasted squash puree (frozen last fall) with a little garlic, crushed red pepper, and rendered bacon fat under local mozz. All topped off with good local bacon. Regular oven, around 500 degrees on a stone for 10 minutes. My three year old had three pieces."—Andrew K.
Amy Kundrat's Grilled Pizza
"Inaugural grilled pizzas of the season. It's all about pre-grilling one side of the dough, and then topping that side and slapping it back on for a finish. At left is a white pie with a ricotta and basil base topped with pre-cooked chicken and bell peppers. At right, is a pie getting its first fire before being topped with red sauce, pepperoni and fresh mozzarella."—Amy Kundrat
Jean B's Spicy Canadian Bacon and Pineapple Pizza
"I used the dough recipe from the Slice "Starter-Along" series, except I added a small amount of whole-wheat flour to the final 8 oz. of flour (1.5 oz. whole-wheat, 6.5 oz. bread flour). Toppings included Canadian bacon, serrano chilies, red bell pepper, and pineapple, with mozzarella (low-moisture), fontina, and a small amount of smoked cheddar, making for a sweet, spicy, and slightly smoky pie. I baked this on my pizza stone for 7 minutes at 500 F."—Jean B.
Crispy White Pizza from LittleMiss
"Dough is Jim Lahey's no-knead recipe. The dough was slathered with minced garlic, olive oil, oregano and red pepper flakes before being topped with smoked provolone, yellow peppers and black olives. Baked at 400 degrees for twenty minutes on a super dark cookie sheet (note: that's how the dough gets crispy!)"—LittleMiss
Norma Tries Out Premade Dough
"The top pizza was made from a Real New York Pizza Dough that I bought frozen at my local grocery store. It said on the package of two frozen dough balls that the dough was made in Brooklyn, NY. The lower pizza was made with a Betty Crocker Pizza Mix. 1/2 cup of hot water was used and the ingredients were only stirred with a metal spoon for 20 times. From beginning to end, it only took 15 minutes for the dough to be ready. A couple of stretch and folds were used to make the sticky dough more manageable. This dough was supposed to be pressed in a pan and baked, but it was made into a dough ball and opened normally."—Norma427
Gail C.'s Green Mole Chicken Pizza
"Using my favorite pizza dough I topped it with Green Mole Sauce, various cheeses, grilled chicken and baked it for 12 minutes...once I removed it from the oven I topped the pizza with fresh lime zest, toasted cumin seeds, and fresh cilantro....it is now know as "the bomb pizza."—Gail C.
Mushroom Pizza from Wucactus1
"An "Almost-WFO-politan but baked in a home oven. Baked for two minutes using the frozen towel trick and broiler. All Trumps and 00 mix. Topped with freshly made that day mozz, pure tomatoes, evoo, locally grown organic crimini mushrooms and sea salt. The pizza was naturally leaved using my sour dough starter for a total of 10 hrs." —Wucactus1