Slideshow: My Pie Monday: BEC, Sicilia-NY, Gluten-Free Pizza, and More!

JEL's Margherita
JEL's Margherita
"Margherita with buffalo mozzarella and San Marzano tomatoes. Started with 59% hydrated 3 day fermented Ischia starter 00 dough. Cooked in under 80 seconds in a Neapolitan-style wood fired oven." JEL
Hogletboglet's Spinach, Mushroom and Fresh Herb Pizza
Hogletboglet's Spinach, Mushroom and Fresh Herb Pizza
Jimmyg's Sicilia-NY Hybrid
Jimmyg's Sicilia-NY Hybrid
"This pizza is one of my recent attempts at a Sicilia-NY pizza hybrid. The dough formula is 65% AP and 35% semolina (100% total), 70% hydration, 2.3% salt, and 2.5% sourdough stater. The cheese is a blend of young pecorino and fresh mozz. The sauce is uncooked, containing 28oz of canned cherry tomatoes, 1 bottle cap of Marsala, 1 grated garlic clove, chili flakes, and dried Etna oregano." jimmyg
The Rosa and Cherry Jones Collide from Dhorst
The Rosa and Cherry Jones Collide from Dhorst
"Homemade sourdough, 65% hydration 1/2 and 1/2 KAB and KA AP, olive oil, and salt. Bulk rise in fridge for three days, rounded on counter to rise for an hour. Brushed with honey butter and topped with fresh mozz, gorgonzola, dried bing cherries, pistachios, and shaved red onion. Topped post oven with some orange mint, asiago, and of course some aleppo crack. My husband, who is a traditionalist, liked this very much. I may try it again with a bit of Moody Blue Smoked blue cheese." dhorst
Margherita (w/) Extra (stuff) by TXCraig1
Margherita (w/) Extra (stuff) by TXCraig1
"This pie has tomato, buffalo mozz, soppressata, olives, cherry tomato, basil, and a drizzle of evoo." TXCraig1
Pan Pizza from Pizzabinge
Pan Pizza from Pizzabinge
"These cuts utilize the ‘less is more’ approach using bread flour, crushed tomatoes with finely chopped onions, a dollop of honey, and cheddar cheese baked to a crisp in a seasoned blue steel pan at 550°F for 10 minutes." pizzabinge
Thezaman's Gluten Free Pizza
Thezaman's Gluten Free Pizza
"With all of the gluten free interest i wanted to add my gluten free pizza. I based my recipe on the ingredients in King Arthur gluten free mix, which think has great flavor. I do not use any soy ingredients in it, as soy is another no-no for some people. As you can see by the toppings, this is gluten free not fat or calorie free." Thezaman
Quattro Stagioni by Amusebouche1
Quattro Stagioni by Amusebouche1
"Four Seasons Pizza: Egg, artichoke, pureed piquillo peppers for the sauce, red onion mozzarella cheddar mix, prosciutto, shitake mushrooms, kalamata olives, fresh oregano. More pics here." amusebouche1
Dmcavanagh's Youngstown Sicilian
Dmcavanagh's Youngstown Sicilian
"I was so impressed by the Youngstown Sicilian that Thezaman presented last week, that I asked him for the recipe and did my own. This was a 3 day cold fermented dough made with Adirondack AP flour. Dough was spread in a well-oiled pan and topped with a layer of mozzarella and provolone (Black Bear brand, deli sliced). The sauce was made with LaValle whole plum Italian tomatoes cooked down with olive oil, garlic, onions, green peppers and oregano. Cooked on a Metallic Metals non stick cookie sheet/jelly roll pan in a 500 degree oven, this one got a little over cooked as I was interrupted by a phone call. Very tasty pie, although I must confess that I'm not a big fan of onions or peppers cooked in my sauce. Big "two thumbs up for Black Bear deli cheeses, I got them at a new Shop-Rite and was very impressed!" dmcavanagh
BEC Pizza by BKMatt 
BEC Pizza by BKMatt 
"I went to the greenmarket and picked up cheddar, bacon, ramps and eggs. This pie is the suburban bacon, egg, and cheese of my youth all grown up into a pizza!" BKMatt