Slideshow: My Pie Monday: Tabisca Saccense, Carbonara, Hawaiian, and More!

Tommyeats' Pizza Carbonara
Tommyeats' Pizza Carbonara
"My version of pizza carbonara, inspired by a new Neapolitan-style pizza place in Asbury Park, NJ, called Porta Pizza. Guanciale, Parmigiano-reggiano, 2 eggs, a bit of low-moisture mozzarella, plenty of coarsely cracked pepper, red pepper flakes, and parsley. Dough is made from a sourdough starter, 60% hydration, 50/50 KA bread flour/Caputo 00, 3 day cold rise. I cook my pies in a standard electric oven (with no mods) on a stone. Long preheats and management of the broiler and heat allow me to get pies out in under 4 minutes. I do use a second oven to finish under the broiler when necessary. More info here." tommyeats 
Tabisca Saccense by Jimmyg
Tabisca Saccense by Jimmyg
"Continuing on my journey to recreate regional pizzas of Sicily comes Tabisca Saccense, from the town Sciacca. Similar to other Sicilian pizzas, the dough is a little thicker, made from semolina flour and garnished with copious amounts of chopped tomatoes, oregano, and young sheep cheese. This pie is distinguished by its oblong shape, the addition of chopped onions, olives, salt-cured sardines, and is always served on a wooden board. Note: I’m still trying to dial-in my square pan so I’m forgoing the traditional shape." Jimmyg
TXCraig1's Hedonistic Shrimp Pizza
TXCraig1's Hedonistic Shrimp Pizza
"This pie was topped with Parmigiano Reggiano, a tiny bit of fresh mozzarella, and shrimp par-cooked (50%) in applewood bacon fat. After a 55 second bake at 900F, I added chopped green onions and garlic caramelized in butter, Lea and Perrin's, Tabasco, Shiner Bock, shrimp stock, salt, cayenne and black pepper, oregano, thyme, and rosemary slowly cooked down to a golden sweet, spicy, savory, buttery, crunchy, goodness. The dough is Caputo Pizzeria flour, 61% hydration, 3% salt, 1.5% Ischia culture, 36h bulk @ 64F then balled and another  4 hours @ 64F + 12h @ 77F." TXCraig1
New World Whole Wheat Pizza by Shimpiphany1
New World Whole Wheat Pizza by Shimpiphany1
"The 'new world pizza' with corn, tomatoes and peppers: a 75% whole wheat crust, 65% hydration, 3% salt, with fior di latte, black cherry and sungolds from the garden, padron peppers, and sweet corn. The sauce is hand crushed canned tomatoes. Cooked in the mud oven at about 750 degrees." Shimpiphany1 
Greek Pizza from Norma427
Greek Pizza from Norma427
This week I made a Greek-style pizza from a leftover dough ball from Craig’s formula.  I had froze and thawed the dough ball two times. The Greek pizza I made was my best attempt to this date. The crust on the bottom was crisp, and the crumb was so flavorful and moist.  Here is a link to my blog where the other pictures are." Norma427
Grilled Eggplant with Leftovers Pizza by Amusebouche1
Grilled Eggplant with Leftovers Pizza by Amusebouche1
"Roasted tomato puree, low-moisture whole milk mozzarella, chopped grilled eggplant, roasted garlic, grilled red onions, piquillo peppers, smoky prosciutto, Arbequina olives with fresh oregano, and chiffonade of spinach. Nice grilled smoky flavor.  Caputo Red Bag cold rise crust with sugar and EVOO. More pics here." amusebouche1