Slideshow: My Pie Monday: Fiddleheads, Sambuca, Youngstown Sicilian and More!

Damian's Nearly-politan Marinara Pie
Damian's Nearly-politan Marinara Pie
"I have been playing around with a number of dough recipes lately, and this latest one definitely seemed to produce the best results (a huge thanks to TXCraig1 for helping me with some serious recipe tweaks!). The dough for this this "Nearly-politan" marinara pie underwent a 4 hour bulk ferment and a 6 hour proof, by way of an Ischia starter. It was topped with pureed canned tomatoes, fresh oregano, fresh garlic, sea salt. and olive oil. Using the broiler in my electric oven, the pie was finished in exactly 1 minute and 50 seconds." Damian
Cheese and Calabrian Chilies from TXCraig1
Cheese and Calabrian Chilies from TXCraig1
"This pie was tomato, buffalo mozz, and whole milk dry mozz with Calabrian chilies chopped and sautéed in evoo and fresh basil added post bake. This is rapidly becoming one of my favorite pies." TXCraig1
BKMatt's Fiddlehead and Ricotta Pie
BKMatt's Fiddlehead and Ricotta Pie
"This pie has fiddleheads picked at my mother's house, a thick coat of fresh ricotta, and generous amount of olive oil and sea salt. I love springtime!" BKMatt
Npinto's Combo Supreme
Npinto's Combo Supreme
"This one is the last pizza from a bunch cooked up last Friday. Friends called it the Combo Supreme, I called it the left over pie because it was all of the left over toppings. My typical dough recipe, with homegrown tomatoes for the sauce, sausage, mushrooms, fresh spinach. Cooked at 550 degrees on the BBQ." Npinto
Sausage, Mushroom, and Sambuca Pie by Jimmyg
Sausage, Mushroom, and Sambuca Pie by Jimmyg
"This pizza was made with a natural starter, all-purpose flour, hydrated at 68%, and baked at 550F. The toppings include: sausage, mushrooms, and a splash of Sambuca added prebake, parsley and chili flakes were added post bake." jimmyg
Atmast's Super Hot Speck and Manchengo
Atmast's Super Hot Speck and Manchengo
"Sourdough crust, 68 % hydration, fermented 4 days in fridge. Speck, manchego, red onions, super hot banana peppers, buffalo mozz. Baked in 2:10." atmast
Dhorst's Double Oven Triple Play
Dhorst's Double Oven Triple Play
"I've been breaking in my new ovens with a boatload of breads and pizzas. The latest was playing around with the convection pizza setting in the top oven (it cycles the fan on and off) and using the bottom oven for a Sicilian-style pie. Both ovens were set at 550. Two stones in the top oven and no stone in the bottom oven. All three hit the ovens at around the same time. Homemade sourdough with a bit of IDY, bulk rise in fridge for three days, rounded on counter for two hours at room temp; Sicilian was panned and left for two hours at room temp. Sicilian was half Frank's Red Hot with mozz and pepperoni, half garlic butter and hot Italian sausage. The two rounds were topped with crushed tomatoes, olive oil and garlic for the sauce, mozzarella plus shaved red onion on the one in the front; fresh basil and Parm post oven and of course some of the Aleppo crack." dhorst
Imwalkin's Pepper Shooter and Vidalia Onion Pie
Imwalkin's Pepper Shooter and Vidalia Onion Pie
"Rained today so had to resort to the indoor convection oven. Still got some decent tasting, if not the most visually appealing pies. This one was topped with pepper shooters, dry mozzarella, pecorino, parm-regg, Vidalia onion." Imwalkin
Al Pastor and Pineapple Pie by Shooter82
Al Pastor and Pineapple Pie by Shooter82
"48 cold fermented dough, pulled out the morning of to knead again and shape. Brushing the edges with olive oil and sea salt gave the crust amazing flavor and crunch. Topped the pie with Al Pastor (Mexican BBQ's pork that's been marinated in red peppers and pineapple juice), red onion, diced pineapple and cilantro. The cheese was a mixture of fontina and manchego. Served with homemade salsa. I'm getting hungry just thinking about it." Shooter82
Bbb-ry's Four Cheese Mushroom Pizza
Bbb-ry's Four Cheese Mushroom Pizza
"4 cheese mushroom pizza, which is topped with sottocenere, taleggio, mozzarella, and provolone and is inspired by one my favorite pizzas at Liberty Tavern in Arlington, VA. It is so addicting. This pizza was fermented for 15 hours at 72 degrees (until doubled), 3 hours at 54 degrees (in wine fridge), followed by another 3 hours at 72 degrees using all-purpose flour. Preheated electric oven to 550 for 1 hour and then broiler for 10 minutes placing the stone 4 inches from broiler and baked under broiler in 3 minutes and 30 seconds." bbb-ry
Norma's Full Strength Sicilian
Norma's Full Strength Sicilian
"I used the same GM Full Strength flour and baked longer for the Sicilian pizza. The dressings on this pie were a blend of two mozzarellas, cheddar cheese, dollops of tomato sauce and Sicilian oregano. This was my best attempt to this date. Other pictures on my blog." Norma427
Herb Overload by Livefreeorpie
Herb Overload by Livefreeorpie
"This is the first week in trying extra ingredients into my typical dough recipe. 20 hour poolish, room/cold ferment, this time with 1/6 of the total flour was whole wheat. This pizza was the last bake of the evening, and got the entire lot of herbs left over from the other pies. This features copious amounts of sage, rosemary, thyme, and basil with some fresh chopped garlic below the surface. Was it overwhelming? Absolutely. But my threshold for "over-herbing" is pretty high and I ended up love the intensity of flavors. The whole wheat was a nice addition but not enough to make a pronounced difference in the end taste. We'll try something different for next week's test." livefreeorpie
Redwgn67's Prosciutto, Arugula, and Fig Spread Pizza
Redwgn67's Prosciutto, Arugula, and Fig Spread Pizza
"This pizza was topped with fig spread (made with dried Mission figs, shallots, ruby port, balsamic vinegar, and a touch of sugar), braised leeks, and goat cheese. After cooking, it was finished with arugula (tossed with eve and salt) and prosciutto." redwgn67