Slideshow: My Pie Monday: Rachetta, Pork Chop, Drunken Margherita, and Much More!

Norma427's Caputo Pie Hits the Deck
Norma427's Caputo Pie Hits the Deck
"This was an attempt at a 100% Caputo pizzeria flour pizza with cake yeast in the deck oven. While visiting Keste with some of the pizza fanatic members of pizzamaking.com and talking with Roberto, I asked if Caputo flour could be used to bake pizza in a deck oven. This pie was my attempt at a pizza with Caputo pizzeria flour. The members of pizzamaking.com that toured 5 great pizzerias in NY had a blast eating all the different pizzas. What a great time! This is the link to my blog with the other pictures of the pizza I made. I did also get to try a real Neapolitan baked in Ev’s WFO from another dough I made, all in the same week. What a great pizza week!" Norma427
Quattro Funghi Racchetta by dellavecchia
Quattro Funghi Racchetta by dellavecchia
"Translated as 'tennis racket with four different roasted mushrooms.' This shape is made by Pizzeria Starita in Naples. The handle had ricotta, cooked ham, and olive oil inside. A pizza and calzone wrapped into one. Topped with chives, pecorino and truffle oil." dellavecchia
Olsonmatt's Caramelized Onion Pizza
Olsonmatt's Caramelized Onion Pizza
"Here's a pizza I made over the weekend. It has caramelized onions, Muir Glen tomatoes, fresh mozzarella, Parmigiano-Reggiano, and fresh basil.  Dough made with KABF, 63% hydration, aged in fridge for four nights. Pizza was cooked on stone for about nine minutes." olsonmatt
Effanzo_mane's Spicy Fennel Sausage and Pickled Onion Pie
Effanzo_mane's Spicy Fennel Sausage and Pickled Onion Pie
"This spicy fennel sausage and pickled onion pie was made with my NYC-esque style dough on my stone at 550 for 9 minutes. Toppings include a barely cooked San Marzano and basil sauce, fresh mozzarella/Grana Podano cheeses, with home made fennel sausage and serrano pickled red onions. The handmade dough turned out really light, yet crisp thanks to a 14 minute autolyse and the sweet/tangy pickled onions were a nice compliment to the spicy anise-flavored sausage. Enjoy my fellow pizzaiolos!" effanzo_mane 
Breakfast Pizzas from Spicedham
Breakfast Pizzas from Spicedham
"I completely cheated with these, but it was early in the morning on Sunday. Two breakfast pizzas, each with store-bought dough, tomato paste as a base (plea some pepper flakes), fresh mozzarella, and eggs. The one on the left also had a layer of crispy pancetta and some thyme sprinkled under the cheese. The one on the right had prosciutto, shaved red onions and a dash of oregano. Both were gone before we could make the Bloody Marys." spicedham
Jkdrummer's Pepperoni Sicilian
Jkdrummer's Pepperoni Sicilian
"This is my anti-neapolitan pizza, Kenji's Sicilian Style Pan Pizza. Kenji does it again (who else would put a potato in a crust recipe?) probably one of the best pizzas ever to come out of my oven. The garlic infused sauce was fantastic. Topped with roasted red pepper, sweet cherry peppers, pepperoni and mozzarella.  So easy.  The olive oil made the entire crust crispy and the taste was pure Italian." JKDrummer 
'Pie Squared or Something' by dmcavanagh
'Pie Squared or Something' by dmcavanagh
"More precisely a rectangular pan-style made with 75% Con Agra Occident bromated flour and 25% Gold Medal White Whole Wheat. A 2+day cold ferment, followed be a 2 hour warm up and a 2 hour pan rise. Loaded with mushrooms, sweet Italian sausage, and roasted red peppers by request of my friend Karen. Sauce was a combo of my taste testing of Classico ground and 6 in 1 ground tomatoes, seasoned with garlic, oregano, salt and pepper. Wasn't the greatest crust of all time, but did this pie ever smell delicious as it was cooking! This was cooked in a well oiled pan at 500 degrees for slightly under 20 minutes." dmcavanagh
Bierebeer's Poblano Pepper Sauce and Chorizo PIe
Bierebeer's Poblano Pepper Sauce and Chorizo PIe
"Poblano pepper sauce, caramelized onions, chorizo, and mixed cheese pie. Sourdough, Rick Bayless enchilada sauce (was voted one of top shared recipe on Serious Eat 2010), feta, mozz, caramelized onions, chorizo and hard cider on the side." BiereBeer
Loaded Potato Pizza by amusebouche1
Loaded Potato Pizza by amusebouche1
"This is an adaptation of Jim Lahey’s potato pizza. I was skeptical at first, but his bread and pizza are legendary. I followed his recipe. But I finished the pie with cheddar, bacon, sour cream and scallions, as if it were a baked potato. Nice… More pics here." amusebouche1
Drunken Margherita by dynosaurus
Drunken Margherita by dynosaurus
"This was the best pizza i've made at home yet. 64% hydration with a 20% biga (baby sour starter), and 4:1 ratio of unbleached white to whole wheat flour. The flour and yeast were from Bob's Red Mill (Portland's premiere organic, local miller). 550F oven on broil, with Emile Henry pizza stone on top rack with foil beneath. Toppings for the "Drunken Margherita" are roasted garlic pesto, tomato slices, broccoli, pine nuts, and a pine-nut/cashew crema. Like an upsidedown Margherita with broccoli cause I was drunk..Chewy, yet crisp. Salty and sweet, with pungent garlic notes, and light char on the bottom. Yumm." dynosaurus
Salsa Verde and Manchego Flatbread from shimpiphany
Salsa Verde and Manchego Flatbread from shimpiphany
"This is a crispy whole wheat flatbread: salsa verde (parsley, mint, oregano, dash of red boat, garlic and lemon) home-cured bacon, manchego cheese, and pickled onions, with an egg on top. The dough is a VERY lightly yeasted 51% hydration 100% whole wheat dough, 3% salt, 24 hour cold ferment, rolled paper thin. Cooked on quarry tiles in a 475 oven." shimpiphany