Slideshow: My Pie Monday: McRib, Pepperpeener, Mike's Hot Honey, and More!

Hot Sausage and Honey Pie from Olsonmatt
Hot Sausage and Honey Pie from Olsonmatt
"This pie has aged, whole milk mozzarella, hot Italian sausage, pecorino, and Mike's Hot Honey.  Dough made with KA bread flour and aged for 4 days in the fridge.  Cooked for about 8 minutes." olsonmatt
Jimmyg's Burartto Flour Pie
Jimmyg's Burartto Flour Pie
"I was fortunate enough to get my hands on the same flour Bonci uses, Buratto (a type 1 flour) made by Mulino Marino, and decided to try it out for pizza. The flour preformed like a dream; the dough came together fast, required minimal kneading and stretched out beautifully. I found the flavor of the flour to be a minimal improvement over all-purpose or bread flour—definitely not worth the $7.50/lb though. The pie was topped with crushed tomatoes, olives, capers, young pecorino, mozzarella, oregano and parsley." Jimmyg
TXCraig1's Pepperpeener
TXCraig1's Pepperpeener
"Some folks in South Texas refer to jalapeños as “peeners,” making this pie my Pepperpeener. Cento Italian tomatoes run through a food mill with a little sugar and salt, whole milk mozzarella, oregano, pepperoni, and sliced peeners. The dough is Caputo Pizzeria flour, 60% hydration, 3% salt, 1.5% Ischia culture, 34h bulk @ 60F then balled and another  11h @ 80F. 75 second bake @ 875F in my WFO." TXCraig1
Norma's Nancy Silverton Pie
Norma's Nancy Silverton Pie
"I used the recipe posted at the link below to make a Nancy Silverton dough pizza for this week's MPM. I only used my regular tomato sauce and mozzarella cheeses, because this was a test pie… Pete-zza converted Nancy Silverton’s recipe for one dough ball. These are the other pictures of the pizza." Norma427
Nick and KK's Arugula and Capicola Pie
Nick and KK's Arugula and Capicola Pie
"A capicola and arugula pie the wife and I made the other day. I used the Cook's Illustrated recipe but I tweaked it by adding a bit more sugar, more yeast, and I added Mike's hot honey to the dough. I did a 3 day refrigerator ferment. Cooked it in a 550 degree oven using a lodge cast-iron pizza pan as the base with a pizza stone on the top rack." —Nick and KK
Smoky Sourdough Pie from Dhorst
Smoky Sourdough Pie from Dhorst
"Homemade sourdough, 1/2 KA AP flour, 1/2 KA Bread flour, water, olive oil, and kosher salt with my starter. 12 hour rise in fridge, 1 1/2 hours on counter at room temp. Dressed with scalfani crushed tomatoes, scamorza (love that cheese!), applewood smoked sharp provolone and aged mozzarella. Toppings were roasted red pepper, black olives and onion. 7 minutes at 625—it was terrific!  A perfect ending to a very long day." dhorst
Jalapeño and Pepperoni by Tdough
Jalapeño and Pepperoni by Tdough
"Here is the first pizza I cooked on my new Little Black Egg. Topped with pepperoni, jalapeño, and ricotta. Lehman style dough cooked at 600 degrees at  a little over 4 minutes." Tdough
JeffS' McRib Pie
JeffS' McRib Pie
"This is the weirdest pizza that I've ever made. I used my grandmother's pizza dough recipe, cooked on a pan at 420 degrees for about 12-13 minutes. The sauce is McRib sauce and it is topped with pieces of McRib. The meat kind of dried out so it wasn't great but the sauce made a good substitute for pizza sauce. I think grilled chicken will work better. It also grossed out my wife." JeffS