Slideshow: My Pie Monday: Queso Fundido Pizza, Aleppocalabrita, Margherita in a Glass and Much More!

Pizzarium-style Pizza by Jimmyg
Pizzarium-style Pizza by Jimmyg
"As Norma announced last week, she and I have been developing several new methods to boost the natural flavors found within pizza dough. We are currently tweaking our formulas, working out the kinks, and applying these methods to various styles of pizzas. The “Pizzarium style” pizza shown in the photo is one example of our recent experiments. While the toppings add their own distinct character to the pizza, the flavors emanating from the crust shine as the star this pizza." Jimmyg
Jumpyfroggy's Chicken, Mushroom, and Bacon Artisan Pizza
Jumpyfroggy's Chicken, Mushroom, and Bacon Artisan Pizza
"This was made with the artisan-bread-in-five-minutes basic recipe, but it was a little lighter/wetter than usual. I think that worked out better for me though, because look at that crust! Toppings: crushed black olives in the sauce, topped with mozzarella, chicken, mushrooms, and bacon." jumpyfroggy
Queen Sophia of Jabamia's Birthday Pie by Imwalkin
Queen Sophia of Jabamia's Birthday Pie by Imwalkin
"My name is Sophia and I'm a miniature dachshund. Today is my 12th birthday and that makes me somewhere between 70 and 84, depending on who's counting. I'm not into cake, but my daddy ("Imwalkin") made my favorite tomato pie, the one with the hot Calabrian peppers and the fresh white anchovies in the sauce. Sorry you can't see me so well, but I'm very short and very impatient to get on with eating part of this party. Ciao y'all!" — Queen Sophia of Jabamia via Imwalkin
Aleppocalabrita by TXCraig1
Aleppocalabrita by TXCraig1
"Margherita + aleppo chili and Calabrian chilies/oil added post bake. This was my first time to use aleppo, and it was one of the best tasting pie’s I’ve ever baked. A BIG thank you to Dhorst for her persistent aleppo advocacy." TXCraig1
ESNY1077's Queso Fundido Pizza
ESNY1077's Queso Fundido Pizza
"I call this one my queso fundido pizza. Provolone cheese, Mexican chorizo, roasted jalapeños, and a light sprinkle of cotija cheese. The flavors were great together and the rendered fat from the chorizo basted the whole pizza. I cheated a bit and used the refrigerated dough from Whole Foods Tribeca (said it was from Arthur Avenue but I forgot the name) and it was really easy to work with and the taste was very good. I would happily use the dough again." ESNY1077
Livefreeorpie's Beer Marinara
Livefreeorpie's Beer Marinara
"I had some spent grains left over from a homebrew a few weeks back, and it seemed tragic to dump So I ground a portion of those grains down and included them along with some whole wheat in with this week's pizza recipe. The crust was hearty, and gave some great flavor to the garlic, tomato, parm, and basil topping." livefreeorpie
Jim Scoon's  Asparagus, Hot Capicola, and Egg WFO Pie
Jim Scoon's Asparagus, Hot Capicola, and Egg WFO Pie
"Had a going away party last weekend did 15 pies in the wood fired oven—this was a shaved homegrown asparagus, hot capicola, ricotta, fresh mozz, chilis, and 1 egg from our chickens. Dough was poolish 24 hr then a bread flour, salt, ady, water and olive oil 24 hr cold fermentation—thanks for looking." —Jim Scoon
Dmcavanagh's Sicillian-esk
Dmcavanagh's Sicillian-esk
"Another 10"x15" pan baked square pie with mozzarella and provolone, covered with a sauce of plum tomatoes and a generous dressing of sweet Italian sausage. This was a 70% hydrated dough made with a mix of roughly 65% all purpose flour and 35% bread flour. Cold fermented for 5 days, the dough was brought to room temp. and then spread in a well oiled pan and allowed to rise for several hours. After many different formulations for this style, I have come to the conclusion that 100% all purpose flour is best for my taste in Sicilian pizza. If you're unsure about how to tackle this style, please give it a try with a good all purpose flour and a hydration around 63-65%, I think you will be pleased."  dmcavanagh
Clam, Garlic, Scallion Pizza with Mozz and Comte from Bierebeer
Clam, Garlic, Scallion Pizza with Mozz and Comte from Bierebeer
"Took clam juice and reduced by 1/2 then mixed with fresh garlic oil to make an emulsified sauce." Bierebeer