Slideshow: My Pie Monday: Texas Rosa, Marinara, Mellow Mushroom, and More!

Mushroom Pie by Billgraney
Mushroom Pie by Billgraney
"KASL Flour—62% hydration, 20% Starter, San Marzano based sauce, mushrooms sautéed in duck fat, mozz and Parm."
Texas Rosa from TXCraig1
Texas Rosa from TXCraig1
"Pretty much textbook. Parmigiano Reggiano, red onions, fresh rosemary, and Texas pistachios (on for about the last 10 seconds). The dough is Caputo Pizzeria flour, 61% hydration, 3% salt, 1.5% Ischia culture, 36h bulk @ 64°F then balled and another  4h @ 64°F + 12h @ 77°F. 55 second bake @ 910°F. I’ve never tried this pie before. Now I understand." TXCraig1
Norma's Mellower Mushroom Pizza
Norma's Mellower Mushroom Pizza
"This was another Mellow Mushroom attempt. I added Grandma’s Original Molasses and Fructose in the formula. The pie was dressed with my regular tomato sauce, part-skim mozzarella, spinach, and pepperoni (that was pre-baked to get rid of the excess oil). This kind of rim gets brushed with melted butter with powdered garlic, then gets sprinkled with Parmesan cheese. I also did an attempt on a Mellow Mushroom pizza with an all dry ingredient mix at home, and it also turned out well. This is where the other pictures are of the other Mellow Mushroom attempt." Norma427
Livefreeorpie's Tri-Pep Pie
Livefreeorpie's Tri-Pep Pie
"One of my favorite pie toppings is pepperoni and banana peppers. For this pie I included some homemade roasted red peppers to complete the holy trinity. The dough was a three-day cold ferment with a poolish starter using KA AP flour." livefreeorpie
Jimmyg's Chard, Pimento, and Onion Pizza
Jimmyg's Chard, Pimento, and Onion Pizza
"Two weeks ago on MPM, our discussion turned to the topic of dough temperature maintenance. I decided to reassess my own dough workflow and adopted a technique advocated by TXCraig1—ferment at a higher temperature.The dough was my standard semolina/AP mix (68% hydration, 4% starter, 2% salt), bulk proofed for 30 hours at 60°F, reballed and proofed for 2 hours at room temp, and baked at 550°F. Needless to say the crust turned out great. The toppings were chard, pimento, onion, and Pecorino." Jimmyg