Slideshow: My Pie Monday: Proscuitto, Peaches, Figs, and More!

Sticky Sweet Fig Pizza by TXCraig1
Sticky Sweet Fig Pizza by TXCraig1
"I mixed mascarpone and Gorgonzola (5:1). Mission figs were then sautéed in butter, sugar, and brandy until slightly tender then left to cool in the pan. I topped the pie with the cheese (not too much) and the figs. After baking, it was draped with two paper thin slices of Prosciutto di Parma and drizzled with local wildflower honey. This pie was creamy, melt in your mouth, sweetness with just enough saltiness to give it depth and balance. Caputo Pizzeria flour, 62% hydration, Ischia culture, 48 hour total room temp fermentation. Baked at 875°F for a little under 60 seconds." TXCraig1
Scott D's Margherita
Scott D's Margherita
"Here is another Margherita pizza I made in the wood fired oven. I am topping challenged, so I make a lot of these. The dough had a 55% hydration, four hour counter rise, 48 hour cold ferment and then three hours to come to room temperature. It cooked for 80 seconds in my wood fired oven." Scott D
Peaches and Cream by Amusebouche1
Peaches and Cream by Amusebouche1
"Jim Lahey No Knead Caputo “00’ blue bag flour cold rise crust, fresh goat cheese, donut peaches, smoky prosciutto, basil and mint.  Baked in my convection oven on a cast-iron pizza pan and broiled. More pics here." amusebouche1
Jimmyg's High Hydration Bonci Pie
Jimmyg's High Hydration Bonci Pie
"This week I returned to refining my semolina dough recipe; upping the hydration and using the Bonci method to develop the gluten. The Bakers Percentage for the dough is: 100% Semolina/AP (65/35 ratio), 70 % water, 2.2 salt, and 5% starter (1:1 flour to water). The crust was topped with ricotta, Pecorino, garden tomatoes, black pepper and basil." Jimmyg
Olsonmatt's Margherita with Shaved Red Onions
Olsonmatt's Margherita with Shaved Red Onions
"I recently moved from Cambridge to the North Shore, and didn't have a chance to make pizza for over a month! Anyway, I finally cranked up the new oven this weekend and made some pies. This one has shaved red onions, San Marzanos, a little fresh mozz, plenty of Parmesan, and some olive oil. The basic dough rested in the fridge for five nights, and puffed up beautifully around the rim." olsonmatt
New York Style with Extra Cheese by Dmacavanagh
New York Style with Extra Cheese by Dmacavanagh
"New house, new oven, slightly new dough. Had to ditch all my sourdough starters to accommodate a move, so this is a 60% hydrated dough, Hecker's UAP flour, 1/4 tsp IDY, 3/4 tsp sea salt, 400 gr dough ball. Baked 8 minutes at 525° on stone, extra cheese (standard whole milk dry mozz), sauce made from Cento Italian (not San Marzano) tomatoes, basil fresh from my garden. The gin & tonics were good too!" dmcavanagh
Jet's Pizza by Norma
Jet's Pizza by Norma
"I did make three Greek pizzas this week, but decided to send another pie I made this week. This pizza was a Jet’s pizza attempt. It used a 65% hydration and I used Occident flour. The crumb was very moist and the edges were nice and crispy. Link to other pictures on my blog." Norma427
Livefreeorpie's Marinated Zucchini with Roasted Red Peppers and Onions
Livefreeorpie's Marinated Zucchini with Roasted Red Peppers and Onions
"The fresh zucchini was from the family garden and was flavored with olive oil, rosemary, and garlic. I also roasted my own red peppers for the pie. The dough was cold fermented for 36 hours. Perfect summer pie; I would make it again in a heartbeat." livefreeorpie