Slideshow: My Pie Monday: Braised Fennel and Sausage, Giardinera "Hots", and Korean BBQ Taco Pizza!

Pizzhunt.net's Little Black Egg Margherita
Pizzhunt.net's Little Black Egg Margherita
"Pretty straightforward Margherita here. 100% red bag Caputo 00 flour, 58% hydration with a 36 hour cold ferment. I've been experimenting with different types of tomatoes and fresh mozzarella lately, however this one was topped with ovalines made at Whole Foods and hand crushed Cento-brand San Marzano's (with nearly all of the seeds removed). Baked in an 18-inch Little Black Egg at approximately 750 degrees for just under 3 minutes. The bi-weekly pizza parties are gaining steam thanks to the LBE."Pizzahunt.net
Stone-Grilled Pie from Jumpyfroggy
Stone-Grilled Pie from Jumpyfroggy
"The dough is the base "artisan-bread-in-5" dough, aged nearly 2 weeks. Sauce is homegrown Roma tomatoes blended with a clove of garlic, homegrown basil, and oregano. Cooked on a stone on a grill." jumpyfroggy
Spinach Feta Pie by Norma427
Spinach Feta Pie by Norma427
"I used a hybrid Reinhart dough to make this pizza. The flour used was KASL (editor's note: King Arthur Sir Lancelot) and the hydration was 72.5%. The pie was dressed with my regular tomato sauce, a little spinach, fresh Greek oregano from my garden, feta, sharp white cheddar, and a blend of two mozzarellas. After the bake, I added fresh basil from my garden to the middle of the pie. The rim was moist and had good oven spring. Other pictures of this pie are on my blog." Norma427
White Giardinera Pizza from Jamesws
White Giardinera Pizza from Jamesws
"Another white with hots... this week with a bit of homegrown culture. The dough was a 65% hydration with about 10% culture, with a 5 hour bulk rise at room temp, then balled and another 2 hours before shaping. (My wife at noon said lets have pizza for dinner at 7, how can you not agree with that?) It was cooked in a 550 oven for about 9 minutes. It was topped with fresh mozzarella from the farmers market, garlic, and Molto Caldo Mighty Hot Giardinera from River Valley Kitchen."jamesws
Braised Fennel and Sausage Pizza by Jimmyg
Braised Fennel and Sausage Pizza by Jimmyg
"This week I continued to refine my semolina crust recipe by testing the influence of an acidic vermouth-based poolish on dough chewiness. I hypothesized that the low pH of the poolish would lead to a more tender crust. The formula in a Bakers percentage was 100% Semolina, 62% water, 2.1% salt, and 30% poolish; 3 day cold rise. This crust was less chewy than the control and was topped with a tomato paste based sauce, braised fennel, sausage, and Pecorino." Jimmyg
Dhorst's Grilled Gorgonzola and Muenster Pie
Dhorst's Grilled Gorgonzola and Muenster Pie
"Homemade sourdough using KA bread flour, substituting beer for the water for around 60% hydration; refrigerated for 3 days after balling. The dough was brushed with garlic infused olive oil and tossed on a 700 degree grill, flipped and moved to indirect heat after 2 minutes. I topped it with thin slices of muenster, gorgonzola, halved cherry tomatoes, and green onions.  Fresh oregano, post grilling, finished it off. The pizza could have used another minute or two on the grill to brown up a bit more, but the skies were about to open up, so I pulled it early." dhorst