Gallery: My Pie Monday: Greek Pizza, Cast Iron Pizzas, and Cheeseburger Pizza Buns!

Wood Fired Margherita from Scott D
Wood Fired Margherita from Scott D
"Here is another pie from the second firing of my wood fired oven. This is your basic Margherita pizza. The dough had an 8 hour counter rise followed by a four day cold ferment. Other ingredients were tomato sauce, mozzarella cheese, parmesan cheese, olive oil,and basil."Scott D
First Crush's White from the WFO
First Crush's White from the WFO
"This pie is pure simplicity—just aged Parmigiano Reggiano, rosemary from the garden, pine nuts and extra virgin olive oil. Baked in my backyard wood fired oven for about 1 minute on an 800 degree floor and 1000 degree dome. The result was light, airy and as delicious as it was simple." — First Crush
Jimmyg's Cheeseburger Pizza
Jimmyg's Cheeseburger Pizza
"I was challenged to create a cheeseburger pizza by some friends. After some deliberation, I decided to retain the physical constitution of a pizza and hamburger by cooking each item separately, combining the two into a pizza burger. The dough skin was stretched to fit the patty and dressed with tomato sauce and mozz. The burger was pan fried. While the pizza purist in me scowls disapprovingly at this picture, the end-product was admittedly tasty and the cornicione provided a functional barrier, keeping the burger and onion in place." Jimmyg
Little Black Egg Napolitana by SlideSF
Little Black Egg Napolitana by SlideSF
"To date this is my best effort at a classic Napolitana style. Dough is "eyeballed" using about 50% 00 flour, 40% KA bread flour, 10% semolina, cold-fermented 4 days. Sauce is 6-in-1 thickened with tomato paste, very lightly spiced. Cheese is Mozzarella di Bufala. Baked at 775° F in Little Black Egg for 3 1/2 minutes. Crust is drizzled with EVOO and grated pink salt. Out of eight pies, my guests were seduced by exotic toppings like truffled potato slices, muscovy duck breast, coppa procciuto, etc. This pie almost slipped below the radar, so I got to enjoy most of it myself!" SlideSF
Norma's Greek Pizza
Norma's Greek Pizza
"Out of the various experiments I tried this week (soaker dough with fresh ground wheat, 2 Chicago thin & crispy crusts, laminated thin & crispy crust and another Betty Crocker Blueberry crust) I am sending the Greek pizza I made. The dough I used was the pre-ferment Lehmann dough, which was rolled out and docked. The pie was dressed with herb and garlic infused olive oil, my regular tomato sauce, 3 kinds of white cheddar, 2 kinds of mozzarella, and fresh spinach. I baked the Greek pizza in an oiled blackbuster steel pan. The edges got nice and crunchy from the cheese melting down the sides. This is where I posted about making the Greek style pizza." Norma427
sjr1970's Cast Iron Pizzas
sjr1970's Cast Iron Pizzas
"Thanks to the articles on SE, I finally got around to picking up a cast iron pizza stone & I'm LOVING it! This was my third session & I'm really getting the hang of it now. Here we have a basic Margherita, as well as a homemade pesto / ricotta / mozzarella / parmesan / prosciutto / arugula combo that was mighty tasty, both of which paired nicely with a nice bavarian wheat beer. Good times… sjr1970