Slideshow: My Pie Monday: Six Reds and a Half Dozen Whites

Billgraney's Tomato and Mushroom Pie
Billgraney's Tomato and Mushroom Pie
"Back to cast iron in the oven after months of stone on grill. Made a bit of a mess of the toppings during the peel to pan transfer but other than that I was happy to be back in my comfort zone. Caputo + starter, 48hour fermentation, sun-dried tomato paste,mushrooms/Moz/tomatoes."billgraney
"Neapolitan-Hack" Margherita by unpocojmoney
"This was a Margherita-style pie baked by my first attempt at Kenji's Neopolitan-hack broiler/stovetop method. Still seeking out that elusive char, but this was still tasty!"unpocojmoney
White Pizza with Peppered Ham and Baby Kale from ACBova
White Pizza with Peppered Ham and Baby Kale from ACBova
"I think this is a new standard choice at our place because it was a fantastic combo. The key ingredients were bought at our local farmers market based on what looked good. The pie came together as I was trying to decide what else went on my kale pie. The dough is Pizza Quest Country Dough with a little less yeast and a 4 day cold ferment."ACBova
Red, White, and Green Pizza by flavacrisp
Red, White, and Green Pizza by flavacrisp
"From left: eggplant feta, mushroom onion and mozz, pesto goat cheese with sun-dried tomatoes.The pizza was cooked on a square pizza stone in my new convection oven, hence the shape."flavacrisp
Jimmyg's Calculated Freestyle Pie
Jimmyg's Calculated Freestyle Pie
"This week I attempted to go back and recreate the dough I made the previous week. I started off making a 70% hydration dough with a 15 min autolyse period. I would check the texture of the dough after the 15mins and knead in 5 g of flour at a time and let it autolyse again. I repeated this procedure until the dough felt subjectively like the previous week’s dough. What I settle on was a 63.2% hydration. The flour was KA AP (like the previous week), baked at 550F, topped with mushrooms and onions." jimmyg
Dhorst's Transcendental Pie
Dhorst's Transcendental Pie
"This pizza was so incredibly tasty, that I had an out of body experience. Homemade sourdough 60% hydration with a mixture of KA bread flour, AP flour and semolina. Cold ferment for 24 hours with a two hour room temp. rise. The dough was topped with a thin layer of garlic infused creme fraiche, freshly ground grains of paradise, a bit of applewood smoked cheddar, muenster, mixed cherry tomatoes, and scallions. Post oven it was finished with fresh marjoram, the green part of the scallions and a bit of pretzel salt. The creme fraiche was a beautiful tangy foil to the smoked cheddar and sweet tomatoes. Hello Summer!"dhorst
Norma's Insalata Pizza Alfredo
Norma's Insalata Pizza Alfredo
"This dough was a Ischia starter by 5% of the water weight and fermented at room temperature for 26 hours. I used Caputo Tipo "00" Rinforzato for the flour. The pie was baked in my friends Steve's (Ev) WFO. The pie was dressed with Alfredo sauce with minced garlic, 781 Brick Oven Fresh Mozzarella cheese, and Mediterranean mix of greens from my garden after the bake. The 781 Brick Oven Fresh Mozzarella from Russo's in Wyomissing, PA was delicious."Norma427
CompletelyPizza's Thick-Crust Margherita
CompletelyPizza's Thick-Crust Margherita
"I made this Margherita-style pizza this weekend using a homemade thick-crust dough, fresh-sliced mozzarella, balsamic vinegar and fresh basil leaves. It was super simple, fun and made a great appetizer for a dinner party we had. I could've used a pre-made crust but wanted to attempt a square, thick crust for this pizza. It's a crowd-pleaser, a little on the fancy side and suitable for vegetarians. I'll probably try using a thinner crust to see which is better, but this turned out great. You can see more detail on my blog."CompletelyPizza
Shaved Asparagus, Shallot, and Pancetta Pizza by C.Mac
Shaved Asparagus, Shallot, and Pancetta Pizza by C.Mac
"This is what I get for not checking the weather before making making dough. The temperature hits 90, and I’ve got a couple doughs I need to fire off, so on goes the oven. This is a mix of 70% KABF, 30% Caputo 00. The dough is about 65% hydration. Cooked at 500 in my home oven. I topped it with shaved asparagus, pancetta, and shallots. The sauce was Cento Chef’s Cut tomatoes with just some garlic and salt. The cheese is just Sorrento aged moz with some aged provolone mixed in.My apartment was unbearable the rest of the night but it was worth it."C.Mac