Slideshow: My Pie Monday: Roman Potato, Lemon Artichoke, Neo-Neapolitan, and More!

Roman Potato by Jimmyg
Roman Potato by Jimmyg
"Inspired by Nick Solares’s recent sojourn at Pizziarium, I finally committed to making my own potato pizza this week. The dough was an all-purpose/semolina mix, 72% hydration, 24h rise at 60F and baked at 550F. The pie was topped with steamed and grated potatoes, mushrooms, mozzarella, chili flakes, and finished with some tarragon out of the oven. One of the top three white pizzas I have ever had. Amazing." Jimmyg
Norma's Neo-Neapolitan
Norma's Neo-Neapolitan
"This is Ev’s new method of using the Reinhart’s Neo-Neapolitan dough baked in a steel pan. I copied this method from Ev after an experiment he did last week.  I used a different Reinhart Neo-Neapolitan dough formulation, but got about he same results as he did.  The crumb was airy, soft, and really moist. The steel pan was oiled with corn oil.  Other pictures on my blog." Norma427
Cheese and Basil Pie by Ryan Hagerty
Cheese and Basil Pie by Ryan Hagerty
"Cheese and basil pie made with KA Sir Lancelot flour and sourdough starter cold-risen over five days in the fridge. The sauce is made with a 6-in-1 base, halved onion, olive oil, butter and tied string of of basil, oregano and thyme with some shaved carrot thrown in to add a little sweetness (sorry, sugar!). Onions and herbs removed after an hour then added a can of chopped, seeded San Marzano tomatoes and liquid for some extra bright tomato flavor." —Ryan Hagerty
Amusebouche1's Squash Me
Amusebouche1's Squash Me
"Caramelized onions with maple syrup and porcini oil, maple syrup roasted caramelized squash, sage, glazed pecans, apple chicken sausage (sorry no turkey), craisins, mozzarella, parsley. It was a little sweet; I would not add the maple syrup to the onions again. More pics here." amusebouche1
BHkitchen's Artichoke and Lemon Pizza
BHkitchen's Artichoke and Lemon Pizza
"Dough, 50/50 AP and KA bread flour, 60% hydration, 3% salt, 3% corn starch, 3% EVOO, 2% IDY. 36hr fridge ferment, 12 hr 65°F ferment. TXCraig1 inspired toppings: fresh steamed artichoke hearts, lemon slices, crushed tomatoes, kalamata olives, and garlic with aged mozz. 8 min in 550° oven surrounded by 1/2 inch quarry tiles." BHkitchen