Slideshow: My Pie Monday: Filetti, Bonci Style, Summer Squash Pizza and More!

Mushroom and White Truffle Oil by TXCraig1
Mushroom and White Truffle Oil by TXCraig1
"The 'MWT' is a perennial favorite at our house. This particular incarnation is topped with fresh mozzarella, Parmesan, mushrooms, white truffle oil, and black pepper. The dough is Caputo Pizzeria flour, 62% hydration, Ischia culture, 36 hour total room temp fermentation, 65 second bake at 850°F. The oil is drizzled on after the bake." TXCraig1
Margherita Pizza by Codfish30
Margherita Pizza by Codfish30
"100% Caputo flour, 4 day cold ferment, stone directly under grill (broiler) with thermostat moved out of the way. Cooked in 90 seconds; the crust was like a crispy cloud!" Codfish30
Filetti Pizza from Scott D
Filetti Pizza from Scott D
"Here is a Filetti pizza like they make at Una Pizza Napoletana. The dough was counter risen for four hours and then cold fermented for twenty four hours. The toppings include olive oil, garlic, mozzarella cheese, basil and cherry tomatoes. It was cooked in my wood fired oven for one minute and twenty seconds." Scott D
Norma's Low Hydration Greek á la Pete-zza
Norma's Low Hydration Greek á la Pete-zza
"I made another Greek pizza using a different formula; a low hydration (50.7%) with Superlative flour. I wanted to try out Peter’s (Pete-zza's) formula for MA#2 to see how a Greek pizza would turn out, with such a low hydration. I had to use a non-steel pan because I forgot my steel pan at home. This one is dressed with garlic herb infused olive oil, sauce, hot Italian sausage sliced (I had bought at market and baked in the deck oven), spinach, sliced San Marzano tomatoes from my garden, kalamata dark olives, cheddar cheese, Feta, mozzarella, and a blend of three other cheeses. MOre pictures here." Norma427
Jimmyg's Bonci Style Pie
Jimmyg's Bonci Style Pie
"This is another “Bonci style” pie made with the addition of a sourdough stater. The Bakers Percentage for this pie is a follows: all-purpose flour hydrated at 65% with water; 10% starter (1:1 flour to water ratio); and 1.8% salt. The pie is topped with a fresh tomato sauce, young Pecorino, mozz, homemade sausage and mushrooms." jimmyg
Green and Yellow Summer Squash Pizza by amusebouche1
Green and Yellow Summer Squash Pizza by amusebouche1
"This Akasha (L.A.) inspired pizza is topped with goat cheese, tomato basil sauce, red chili flakes, smoky prosciutto, scallions and lemon thyme. More pics here." amusebouche1