Gallery: My Pie Monday: Manteca Crust, Morel Pizza, and More!

Ev's Sausage, Pepper, and Onion Pizza
Ev's Sausage, Pepper, and Onion Pizza
"N.Y. style pie with sauteed sweet peppers, Vidalia onion and sopressata, cooked in my electric kitchen oven at 550."Ev
Pizzablogger's Secret Service Square
Pizzablogger's Secret Service Square
"Sauce made from a large can of Paulie Gee's secretly sourced tomatoes. Been a long time since I have made a square and while I didn't completely nail the bake, I enjoyed making one again. I used the can of tomatoes to make sauce for this pizza, for some round pizzas, and for a sauce for some fresh, homemade pasta I made as well. Don't worry Paulie, my lips are sealed!"Pizzablogger
Climbhighak's Italian Meat Pie
Climbhighak's Italian Meat Pie
"This was cooked in the home electric oven under a broiler with the stone at about 815F. I didn't time it but I am thinking it was under a 3 minute pie. The dough was Caputo '00', water, sourdough, salt, and ADY that was cold fermented for four days. Put together in roughly a 65% hydration. Toppings were salami, Italian sausage, pepperoni, and basil after cooking. I hadn't cooked pizza in too long, but the latest batch of pies turned out well. Finally getting the crust where I want it."Climbhighak
Mother's Day Pizza from ScottWiener
Mother's Day Pizza from ScottWiener
"This Mother's Day my brothers and I decided to throw Mom a pizza party. I had never made pizza for my parents before, so the ante was high. Add to that the unfamiliar oven I'd be using at my brother's apartment in Jersey City and you can guess how nervous I was. My dough was a 3 day cold rise with 8% King Arthur whole wheat, 66% hydration, 18g salt and 100g of my PizzaCommander Ischia starter, all topped off with 1.5g IDY. The bake was over 8 minutes - longer than what I can do at home — but the crust wasn't too dry. This one's topped with sauteed mushrooms and onions plus some fresh mozzarella puddles and globs of garlic. Mom loved it!"ScottWiener
Foraged Morels Pie from Cary
Foraged Morels Pie from Cary
"Foraged morel mushrooms, sautéed with leeks, smoked turkey, garlic oil, ricotta with lemon zest and chives, fontina, and fresh sage. May be one of the best things I have ever made. (3 day cold ferment.)"Cary
Lard Dough Pizza by Norma
Lard Dough Pizza by Norma
"This Lehmann pizza dough was made in my Universal Bread Machine (1904) and included manteca (Mexican brand) in the dough. The flavor of the crust was very good with adding the manteca to the regular Lehmann dough."Norma427
Lacey Muszynski's Sicilian
Lacey Muszynski's Sicilian
"My first attempt at Sicilian, using Kenji's recipe. Pepperoni, a bit of Italian sausage, and lots of fresh basil. I'll admit though, I used Kenji's crust recipe, but my usual no-cook sauce recipe. Really happy with the crust, though it could have been crunchier on the bottom."Lacey Muszynski
Wucactus1's Pizza Margherita
Wucactus1's Pizza Margherita
"18h fermented with a natural starter. The pie is 60/40-00/HG minimally hand kneaded with 2 stretch and folds 6 hours before the bake. Cooked in a bit under 2 minutes using the broiler and frozen towel method...Fresh mozz, organic basil, sea salt, and olive oil, your classic Margherita pizza in the electric home oven!"Wucactus1
Sunra's Clams Casino Pizza
Sunra's Clams Casino Pizza
"Caputo 10% Protein '00', 60% hydration, dry yeast, minced Bar Harbor brand clams, diced hatch chiles, uncured applewood smoked bacon, fresh mozzarella. Conventional electric oven, pizza stone bottom rack, Preheat 550°F one hour then immed to hi broil. Cook time 7 mins."sunra
Pretzel Salt Crust Pizza from Dhorst
Pretzel Salt Crust Pizza from Dhorst
"I made many pizzas this week, including a Utica Tomato style pie with sausage, but here's my favorite pizza to welcome in warm weather to CNY. Za'atar seasoned grilled zucchini and slices of baby roma tomato with fontina, asiago, provolone and parm on top of a 48 hour cold ferment sourdough round that has been brushed with garlic infused olive oil. The peel was dusted with Wondra flour and pretzel salt. The pretzel salt added beautiful crunch and flavor. Sorry the photo isn't all it could be... I was pretty tired that night."Dhorst