Slideshow: My Pie Monday: Sweet Potatoes, Sweet Tomatoes, and Sweet Jesus, Dem's Some Fine Looking Pies!

Neo-Neapolitan by zumicroom
Neo-Neapolitan by zumicroom
"first MPM!  peter reinhart's neo-neapolitan dough, half caputo 00/half KA bread flour, 3 day cold ferment.  topped with pureed san marzanos with a splash of balsamic and a pinch of black pepper, fresh mozzerella, a pretty decent olive oil, too much fresh basil, and apple wood smoked sea salt on the crust.  cooked on a pre-heated stone in a crappy electric oven at 550* f for 7 or 8 minutes.  first time with this dough, i think next time i'll use all caputo and cut most of the olive oil." zumicroom
Itz Sfincilian by dmcavanagh
Itz Sfincilian by dmcavanagh
"This is a hybrid of a sfincione and a sicilian pizza. My own creation, so I didn't have to follow any rules. The dough is a lean yeasted dough, cold fermented 2 days and comprised of a mix of KA all purpose and a little bit of GM bread flour. Spread in a 17"x12" pan while still cold, it was given all afternoon to warm and rise. The dough was covered with a thin layer of Stella deli sliced  mozzarella, then a sauce of Classico ground tomatoes seasoned with oregano, basil, black pepper and a little basil. On top of the sauce, I sprinked about a quarter cup of parmigiano reggiano, 2 ounces of coursely grated caciocavallo and a generous coating of ground Cheez It's crackers. (No onions or anchovies) A very light drizzle of olive oil finished the deal before cooking for 22 minutes at 450. I was able to cut this with scissors. Delicious! I'll do it again." dmcavanagh
Basic Margherita by LLTODDJ
Basic Margherita by LLTODDJ
"67% Hydro, KA bread flour, IDY, no starter.  Same day cook.  Two stones; 1 on bottom shelf, 1 three up from that.  Bottom stone temperature 552 degrees. 11 Minutes.  Second ball will be a breakfast pizza tomorrow.  Really looking forward to that.  Might even take a pic." LLTODDJ
Salad Pie by TXCraig1
Salad Pie by TXCraig1
"I think this is the first time I’ve put tomato sauce on a prosciutto & greens type of pie. I’ve added cherry tomato, but not my regular sauce (tomato & sugar, salt to taste). It was really good. The slight bit of sweetness and acid really added to the pie. The pizza was topped with fresh mozzarella with a restrained bit of sauce dotted around the cheese. After a 60 Second bake at 900F prosciutto, assorted greens, Texas Olive Ranch Meyer lemon olive oil, Parmigiano-Reggiano, and a tiny pinch of salt." TXCraig1
5 Mushroom Pizza by amusebouche1
5 Mushroom Pizza by amusebouche1
"The other day walking through my local market and I noticed they had chanterelle mushrooms……Plus a “Gourmet Blend” of interesting colored mushrooms…..They also had enoki mushrooms. Well a pie was born……Next stop, the deli for Prosciutto San Daniele…..One my favorites…..Lower in salt….I also had porcini oil and scallions and mozzarella..." amusebouche1
Greens & Beans by GirlLovesPizza
Greens & Beans by GirlLovesPizza
"Greens & beans is a great winter meal and even better on pizza! I put mozzarella cheese onto homemade pre-baked dough and topped it with the greens and beans (Italian sausage, onion, garlic, escarole and cannelini beans). I baked it for 10 minutes at 500 degrees and topped with Parmesan cheese after I took it out of the oven." GirlLovesPizza
Sopressata and Garlic pie by GVCompound
Sopressata and Garlic pie by GVCompound
"My neighbor and I love pizza.  We've recently been going to different pizza venues and experiencing all kinds of pizzas, talking about them and of course, indulging. Our plans are to make our own stone oven this year in one of our backyards where we feast on copious amounts of pie and become proficient in dough tossing :) This photo is of our most recent pie we made.  Ingredients are freshly shredded mozz cheese, red sauce, sopressata, diced garlic and dried oregano." GVCompound
Sweet Potato and Pancetta Pie with Gorgonzola and Scallions by jimmyg
Sweet Potato and Pancetta Pie with Gorgonzola and Scallions by jimmyg
"This 70% hydration dough was made with the addition of spelt flour (10% by total flour weight). The spelt added a very mild, slightly sweet flavor to the dough. The pie was topped with sweet potato, pancetta, mozzarella, gorgonzola and green onion." jimmyg
Turkey Pepperoni and Bacon Pie by bermuDiana
Turkey Pepperoni and Bacon Pie by bermuDiana
"People can't believe I eat pizza twice a week on Weight Watchers, the key is to make it yourself! This pizza was made with store bought dough (4 oz), rolled paper thin. My sauce is simple and light- raw crushed tomatoes with garlic, crushed red pepper and dried basil. I use 1/2 cup of reduced fat mozzarella cheese and 1/4 cup of creamy ricotta cheese. Turkey pepperoni, 2 tbsp crumbled bacon, onions, green peppers and baby bella mushrooms  make this a decadent (but guilt free) treat!" bermuDiana
Pizza Français by billgraney
Pizza Français by billgraney
"Roast chicken, diced potatoes, carmelized onions, parsley. A less than smooth peel to stone transfer provided for the odd shape but it tasted good.  Cheers!" billgraney
Brussels Sprouts and Sopressata Pizza by forzapizza
Brussels Sprouts and Sopressata Pizza by forzapizza
"I was at my Grandma's this weekend and, like usual, I left with a bunch of food to take home. Unlike usual, this time she gave me some dough she mixed the night before. No clue what the %'s are I just took the bag and ran. I had some sopressata, brussels sprouts, and asiago in the fridge so I used that. Forza Pizza, Nanna!" forzapizza
Sicilian Pie by ESNY1077
Sicilian Pie by ESNY1077
"My take on a regular sicilian pie.   For this one I used mozzarella sliced from the deli counter so I was able to easily cover the entire pie, including the crust.  Put the cheese on first and then covered with a very lightly cooked sauce.  Got hungry so I didn't let it proof long enough in the pan so it stayed pretty thin... Next time I'll have to plan it out better." Sicilian Pie by ESNY1077