Gallery: My Pie Monday: President's Day Edition

A Simple Margherita from TXCraig1
A Simple Margherita from TXCraig1
"This is what I like to see in my Margherita—the cheese just finishing its melt at the moment it’s served; a gentile transition where sauce meets cheese; and the sauce still has a fresh, slightly “wet” look." TXCraig1
Jimmyg's Winter Truffle Pizza
Jimmyg's Winter Truffle Pizza
"I had one last winter truffle left to me. What better way to use it than as a pizza topping. The dough was a generic NY-style recipe, baked at 550F. Along with the shaved truffle, the pie was topped with crimini mushrooms, green onion, mozzarella and a light tomato sauce. " Jimmyg
RobynB's Ricotta, Pesto, and Red Onion Pizza 
RobynB's Ricotta, Pesto, and Red Onion Pizza 
"This pizza is my current favorite combo of toppings—it’s the one I make for myself after I’ve made everyone else’s requests.  Dough is Caputo 00 at 60% HD, overnight room temp bulk ferment.  My red sauce is a 50/50 mix of Super-Dolce and Strianese tomatoes.  Toppings are homemade pistachio-basil pesto, aged mozz, a few small dollops of ricotta, and red onion drizzled with EVOO.  It cooked about 80 seconds in my WFO."  RobynB 
Effanzo_mane's Calabrian Chile Pie
Effanzo_mane's Calabrian Chile Pie
"This pie was cold fermented for 3 days and hand made with a combination of KA AP and Robin Hood bread flour. On top we have a San Marzano and basil sauce with Parmigiano Reggiano, dry pizza mozzarella, and Calabrian chiles (along with some of their oil). I almost forgot how good a basic cheese pie can taste." effanzo_mane 
Norma427's Blasphemous Pizza
Norma427's Blasphemous Pizza
"I made some other experimental pizzas this week, but my “Blasphemous Pizza” took the front stage this week. I hate to even mention this to Slicer‘s (the pizza purists), but this NY style pizza was made out of a Pepe’s frozen dough ball from Wal-Mart. The Pepe’s frozen dough ball was left in the fridge to unfreeze for two days. The resulting pizza tasted great, had a nice moist rim, good crust browning, and good bottom browning. These are the other pictures of the “Blasphemous Pizza” on my blog." Norma427 
Georgian Fire Garlic Pie by Bierebeer
Georgian Fire Garlic Pie by Bierebeer
"Garlic, olive oil, mozz and comte cheese, s&p, 24 hr ferment own sourdough starter. Caputo 00, convection oven at 550 on stone preheated 1 hour." BiereBeer
Berry Valentine's Pizza from Girl Loves Pizza
Berry Valentine's Pizza from Girl Loves Pizza
"Mixed berry pizza was a perfect pizza idea for Valentine's Day. I added a little extra sugar to my regular homemade pizza dough and baked it for 6 minutes. Next, I spread on ricotta cheese mixed with sugar as the base. Then I topped the pizza with raspberries, blackberries, and strawberries." Girl Loves Pizza
Soppressata and Roasted Peppers by dmcavanagh
Soppressata and Roasted Peppers by dmcavanagh
"One of my favorite flavor combos, this was an experimental dough made of 75% Molino San Felice "00" flour and 25% GM bread flour. Great taste, but not exceptional rise in an electric oven. Baked 8 minutes on a standard stone at 525, about as much heat as I can crank out of my oven." dmcavanagh