Slideshow: My Pie Monday: Mu Shu Duck Pizza, Beer Crust Pizza, and More!

Radish's Inspired Sicilian Slab
Radish's Inspired Sicilian Slab
"This pizza has mozzarella, fresh tomatoes, and fresh basil for toppings. The dough was really wet, but I don't have a scale, so I can't say any exact percentages. Inspired by this post from the other day, I let the dough rise several times over a few hours. The pizza is awesome." radish
Mu Shu Duck Pie by amusebouche1
Mu Shu Duck Pie by amusebouche1
"Mu Shu Duck Pie.....Kind of: ultra-thin "00" cold rise crust, hoisin sauce, shredded mozzarella, 5 spice powder duck, sweet peppers and scallions. Added after cooking: baby arugula, crispy noodles, and sesame seeds. For more pictures visit: amusebouche1.blogspot.com" amusebouche1
Proscuitto, Yellow Cherry Tomato, and Cilantro Pie by Tscarborough
Proscuitto, Yellow Cherry Tomato, and Cilantro Pie by Tscarborough
"The dough is a 48 hour cold fermented 80/20 bread flour/semolina mix. I used Cento passata straight with herbs sprinkled on, then fresh mozz with the same herbs tossed with the cheese. For toppings it has yellow cherry tomatoes, cilantro, and a lot of diced prosciutto. It is 16" which is the size of the oven.

These were cooked in my kitchen oven, which I have finally figured out how to use to give me what I want. It is a double wall unit, and I turn the lower to 550 and let it preheat for about 10 minutes, then put the pizza on the lowest rack (on a screen). Once the element (on the bottom) turns off in about 4-5 minutes, I move the pizza to the upper oven, which I turn on when the pizza goes into the bottom oven. It is set to high broil, and the upper element stays red for the remaining 2-3 minutes of the bake." Tscarborough

Fire-Roasted Tomato Margherita from Jamesws
Fire-Roasted Tomato Margherita from Jamesws
"This week brought a Jim Lahey no-knead pie, but with about 20% whole wheat. This pie is a simple Margherita with fire roasted tomatoes and the best fresh mozzarella and basil from the framers market." jamesws
Gregg's Spicy Italian Sausage Pizza
Gregg's Spicy Italian Sausage Pizza
"The dough for this pizza is from a recipe in the King Arthur Flour Baker's Companion cookbook that uses both all-purpose and semolina flour, and I substituted beer for the amount of water that was specified. After mixing using my bread maker's dough cycle, it was proofed in the refrigerator for 24 hours. The toppings used were seasoned chopped tomatoes, fresh mozzarella cheese and spicy homemade Italian sausage that contained a good dose of fennel seed. After baking for 11 minutes on a Lodge cast iron pizza pan that was preheated for one hour at 500 degrees, the result was a crisp, tender and chewy crust that has quickly become one of my favorites." Gregg
Corona-cione Pizza by jimmyg
Corona-cione Pizza by jimmyg
"What do you do when you have leftover 3.2% beer (Corona) that is not very good? Why make pizza out of it of course. The formula for the pizza in this picture was 100% KABF, 66% beer, 2% salt, and 0.7% ADY. I did not notice any difference in the time it took to cook the pizza but there was noticeably more yeast activity during the 2 day fermentation in the fridge (I am guessing it is due to the lower pH and extra carbs from the beer). I did notice that the crust was a little bit chewier and crustier for its color (not in a bad way). The flavor from the beer was mild and offered a slightly sweet grain flavor to the crust, which surprised me. Would I add in beer again? I'd say yes, or at least until I can get rid of this 3.2% stuff." jimmyg
Ev's Garlic Alfreado Pizza
Ev's Garlic Alfreado Pizza
"Almost done! Garlic Alfredo, White N.Y. style on a Peter Reinhart recipe 64% hydration, KASL dough." Ev