Slideshow: My Pie Monday: Cherry Pie, Cauliflower Bacon, Fugazza Pizza, and More!

dailywaffle's Grilled Prosciutto & Arugula
dailywaffle's Grilled Prosciutto & Arugula
"This was our first go at grilled pizza. If there’s one thing you need to know, it’s to par-grill the crust on both sides before topping it. Dough was made with King Arthur’s Italian-style flour, both a 24-hour slow rise and one made same day. Surprisingly, the taste difference was negligible. While the flour got just an ok review in Slice's flour round-up for a traditional pie; it worked well for a flatbread-style, grilling up nice and crispy. Toppings: hand-crushed canned romas, mozzarella, prosciutto, and arugula. Tomatoes and cheese went on while crust was on the grill, prosciutto just before it came off, arugula back in the kitchen. A few other first-timer tips here." dailywaffle
Fugazza Pizza by Scott D
Fugazza Pizza by Scott D
"I made this pizza on the second firing of my new wood fired oven. It is called a Fugazza pizza and comes from South America. I used a four day cold fermented dough made with Caputo flour, water, salt, and yeast. The toppings are olive oil, mozzarella, thin sliced onions, and dry oregano. It was baked with a floor temperature of 850 degrees and cooked in less than a minute!" Scott D
Amusebouche1's Margherita Pizza
Amusebouche1's Margherita Pizza
"I have been playing with James Lahey’s no knead pizza dough.  It is quick and easy and if you make it in the morning it is ready by pizza time. I used Caputo “00” red bag flour and found it similar to Keste’, who uses the blue bag.  I was impressed at how thin I could make the crust. I grilled the pie flipped it and topped it with basil tomato sauce, chopped tomatoes, fresh mozzarella, and sweet yellow peppers.  When it cooled I garnished it with fresh basil and oregano. Very nice. More pics here." amusebouche1
Cauliflower, Bacon, Manchego Pizza from atmast
Cauliflower, Bacon, Manchego Pizza from atmast
"Here's my cauliflower, bacon, manchego/mozzarella pie. It's a 73% hydration dough made with KA bread flour and leavened with 10% Tartine starter. 24 hour cold rise. Baked in my home oven for 3.5 min at 700 degrees. (Tricked the thermostat with a frozen towel.)" atmast
Norma427's Grilled Market Pie
Norma427's Grilled Market Pie
"I made this pizza on my BBQ grill at home this past week. I used a frozen preferment Lehmann dough ball for this pizza. The pizza was dressed with Grande cheese, fresh tomatoes from my garden, and after the bake, dressed with fresh basil from my garden. The same dough tasted a lot different in when baked at much higher temperatures on my BBQ grill. The temperatures in my BBQ set-up were running in the 800’s. I have to work on my home BBQ set-up because these temperature were too hot. This is the same dough I use at market." Norma427