Slideshow: My Pie Monday: Sardines, Wood Stove Pizza, Focaccia Pie, and More!

Red Pepper Pepperoni from Crystaldragon
Red Pepper Pepperoni from Crystaldragon
"This is pepperoni and red bell pepper on NY-style crust made with KA bread flour at 66% hydration that was cold fermented for 3 days. The sauce was made with crushed tomatoes, olive oil, a dash of salt, and homegrown basil, oregano and thyme. For the cheese I went with a mixture of fontina, low moisture mozzarella and Pecorino Romano. It was cooked at 550 F for 6 minutes.... Simply delicious." crystaldragon
Jimmyg's Experimental Mulino Marino Pies
Jimmyg's Experimental Mulino Marino Pies
"This week I conducted an experiment to determine how to approximate Mulino Marino’s type 1 Buratto flour at home. The results of my experiment found that mixing 75% all-purpose flour and 25% white whole wheat flour produced a crust that was indistinguishable from Buratto in flavor and color. In some aspects, the white whole wheat mix out preformed Buratto in overall texture and oven-spring. More details on the methodology used and the full results can be found here." Jimmyg
BiereBeer's Woodstove Jimmy Nardelo Pepper Pie
BiereBeer's Woodstove Jimmy Nardelo Pepper Pie
"Topped with homegrown Jimmy Nardelo sweet peppers, garlic oil, mozzarella, sharp cheddar, and arugula. Made with Caputo Flour and cooked in wood stove at an unknown heat. Rotated 3 times every 2 minutes, placed brined greens after out of oven." BiereBeer
Sardine Pizza from TXCraig1
Sardine Pizza from TXCraig1
"This pie was topped with tomato, oregano, sardines, olives, garlic slices, and sliced oil-packed hot Calabrian chilies sautéed in EVOO. Chilies and oil spooned generously over the pie before baking. I could eat this pie all day long. 60% hydration dough, 46 hours total room temp fermentation, 850F for 90 seconds." TXCraig1
Norma427's Focaccia Pie
Norma427's Focaccia Pie
"I made Nancy Silverton’s recipe for focaccia at home and had a leftover dough ball, so I froze it, thawed it, and baked the dough into a regular pizza. These are the other pictures of the pizza made with the Nancy Silverton’s focaccia dough made into a pizza on my blog. What a difference there is in baking the same dough two different ways." Norma427
White Pizza with Leeks and Arugula from Amusebouche1
White Pizza with Leeks and Arugula from Amusebouche1
"For this pizza I used the leftover leek from a previous pie. I topped the pie with shredded whole milk mozzarella and made a leek infused white sauce. I used rocket for color, but I should have turned the leaves over to make pretty. More pics at amusebouche1.blogspot.com." amusebouche1