Slideshow: My Pie Monday: Hot Dogs, Pulled Pork, Duck Confit, and More!

Dellavecchia's Hot Dog Pie
Dellavecchia's Hot Dog Pie
"This pie, cooked at 875 degrees for 50 seconds, has Hoffman hot dogs, sweet/hot pickles, red onion, and both smoked and fresh mozzarella. The dough is a same-day type, using 20% natural levain, 2.5% salt, and 62% hydration. Flour is Central Milling 00 "Normal." dellavecchia
Smoked Mozzarella and Jalapeño PIzza by Ev
Smoked Mozzarella and Jalapeño PIzza by Ev
"Smoked mozzarella with minced jalapeño in the wfo. 57% hydration at 750F for about 2 minutes." Ev
TXCraig's Classic Margherita
TXCraig's Classic Margherita
"The Margherita is my all-time favorite pie. This one was made with Cento Italian Tomatoes (35oz can) run through a food mill with the medium disk and seasoned with a little sugar and sea salt, fresh (water packed) mozzarella torn into rough pieces several hours before baking, fresh basil, a heavy swirl of San Damiano EVOO, and a pinch of sea salt. The dough was Caputo Pizzeria flour, 62% hydration, Ischia culture, 48 hour total fermentation (36h bulk at 64°F and 12h balls at 77°F). Baked at 925°F for about 50 seconds in my WFO." TXCraig1
Iberian Pie-ninsula from Amusebouche1
Iberian Pie-ninsula from Amusebouche1
"I used a mix of 3 Spanish cheeses: the smoky Basque sheep milk cheese Idiazabal, Manchego, also sheep milk from La Mancha and Mahon, a cow’s milk cheese from  the island of Menorca, It is one of a few cow's milk cheeses from Spain. I topped the pie with Pamplona/Basque style slicing smoky chorizo, (it is infused with rich Pimentón de la Vera unique smoked paprika from western Spain), fire roasted piquillo peppers and Arbequina olives. I tossed the cheese with raw garlic and topped the pie with dried guindilla peppers for heat and parsley for flavor and color. I also pureed a few piquillo peppers and spread them on the dough for moisture before adding the cheese and toppings. More pics here." amusebouche1
Pulled Pork Pie by Olsonmatt
Pulled Pork Pie by Olsonmatt
"Here's a pulled pork pizza I made last weekend. I usually don't stray from the most basic combos, but my brother had some leftover homemade pulled pork and the dough was ready, so I went for it. The pie also had red onion, aged mozz, gorgonzola, and fresh basil, and barbecue sauce. The dough had a four day rest in the fridge and the pizza was cooked at 550°F for about 8 minutes. I added the pulled pork about halfway through to prevent drying." olsonmatt
Tscarborough's Pizza-in-a-Can
Tscarborough's Pizza-in-a-Can
"Sometimes you don’t have the time or motivation to scratch-build a pizza, you just want to eat one—Now. This is dough from a can, Ragu spaghetti sauce, covered in whatever I could scrounge from the pizza drawer in the fridge.  Some pepperonis, a few minnows, some dicey red bell pepper,  pepperoncini rings and a blend of 3 or 4 different cheeses including pepper jack, white cheddar, and mozzarella. The directions for the crust said to parbake it for 5 minutes, but I just unrolled it, sauced and topped it and cooked it for about 10 minutes.  It was surprisingly good, even the crust." Tscarborough
Duck Confit Pizza by Billgraney
Duck Confit Pizza by Billgraney
"I really need to break out the good camera for the pizza photos rather than just a quick shot with the phone camera. Despite the poor photo quality this pizza was pretty good. Toppings: creme fraiche, sun dried tomato paste, duck confit, toasted pine nuts, a little Parmesan, parsley." billgraney
Jimmyg's Origin of Calzones
Jimmyg's Origin of Calzones
"Last week when I made my pizza bianca I retained a dough ball to make a pizza pie. Well, pizza disasters strikes us all. Some of the dough stuck to the peel and did a summersault forward before making its way onto the stone. The results are shown in the photo. Now, being a scientist who is curious about the natural world I wondered, did I just witness the evolutionary history of the calzone? Did its primordial origins begin as a “pizza fail”? Just food for thought." Jimmyg