Slideshow: My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

JEL's Squash Blossom Pie
JEL's Squash Blossom Pie
"I stumbled across squash blossoms on a day when I wasn't prepared to make pizza. The pizza was made with ten day old leftover 00 dough, and due to fridge condensation hydration would just be a guess. The cheese was a smattering of deli mozzarella and provolone scraps. This will be a definite remake with better cheese." JEL
Hogletboglet's Good Old Pepperoni Pizza
Hogletboglet's Good Old Pepperoni Pizza
"One of the pizzas from my last round of pie production. 90% high gluten, 10% semolina, 2.5% salt, 0.7% yeast, 10% olive oil, 65% water, 24 hour cold ferment. Sauce was uncooked chopped tomatoes, masses of crushed garlic, dried oregano, fresh basil, balsamic vinegar, salt and pepper. Topped the pizza off with full fat fresh motz, grana padano and spicy pepperoni. Man I love making pizza!" hogletboglet
Scott D's WFO Margherita
Scott D's WFO Margherita
"Here is a Margherita pizza coming out of my recently finished wood fired oven. The dough was warm fermented for 12 hours and then refrigerated for 16 hours. It was cooked for 80 seconds on a 825 degree floor." Scott D
Garlicky Grilled Three Cheese and Tomato Pie
Garlicky Grilled Three Cheese and Tomato Pie
"Homemade sourdough, bulk rise in fridge 24 hours, rounded in fridge for 24 hours.  Stretched, oiled, and threw on 600 degree grill. Flipped it twice and finished it on the grill, with the burners off, topped with mozzarella, provolone, gorgonzola, roasted garlic cloves, grilled baby roma halves, and finished with some fresh tarragon. And of course some Aleppo crack. Really killer! More pics over at my flickr accoun." dhorst
Diggin on the Bones
Diggin on the Bones
And guess who loves grilled pizza bones?  Miss Ellie! 
Jimmyg's Mushroom and Prosciutto Pie
Jimmyg's Mushroom and Prosciutto Pie
"This pizza was topped with mushrooms, prosciutto, parsley and a young Pecorino cheese. The dough naturally leavened with a new sourdough culture I extracted a few weeks ago. The dough formula was 100% all-purpose flour, 65% water, 2.4% salt, and 2.5% of the new sourdough culture. The dough was held overnight at 60F and baked at 550F." Jimmyg
Colin's Taylor Ham-mer from Livefreeorpie
Colin's Taylor Ham-mer from Livefreeorpie
"Taylor Ham has deep roots on my wife's side of the family, and it's a rarity here in the Midwest. Whenever a grandmother, aunt, or cousin comes in to visit us from Jersey, they know to bring packages of the pork roll as a proper offering. My brother-in-law, Colin, volunteered his recent hammy acquisition for the weekend’s bake. The pizza was kept simple: 14-hour preferment, partial whole-wheat crust, bacon, scallions, and lots of delicious Taylor Ham." livefreeorpie
Shaved Asparagus Pizza from Atmast
Shaved Asparagus Pizza from Atmast
"Taking inspiration from TXCraig, I went for shaved asparagus, chili flakes, garlic, buffalo mozzarella, on a bed of Parm. Unfortunately, my pizza stone met with a hideous end last week, and this was made on a new cordierite stone. I think I may hate it. Any suggestions would be greatly appreciated." Atmast
Dmcavanagh's Sfincilian
Dmcavanagh's Sfincilian
"A 10"x15" Sfincilian that was part of a dough experiment with Norma and Jimmyg, we were trying to determine if a "soaker" dough would be more flavorful than a straight mix dough. Jury says "no" on the soaker dough. This was made with KAAP flour, which I didn't like quite as much as my new favorite, Adirondack AP flour. A layer of Black Bear mozzarella and provolone was covered with a sauce of lightly cooked "secretly sourced" whole plum tomatoes. Two ounces of caciocavallo cheese was grated over the sauce, and then a thin coating of Cheez-It crumbs finished the pie. This baked for 22 minutes at 500 degrees in a Chicago Metallics pan. I'm getting hooked on this style of pizza, give it a try." dmcavanagh
Adam Kuban's 'Famous Original A'
Adam Kuban's 'Famous Original A'
I know, I know, don't I make anything else besides this combo? Yep, it's my Famous Original A again. It's an outtake from the session that produced the spectacular (if I do say so myself) "Pizza Within a Pizza" pizza that you'll see in my next Home Slice column. Anyway, I followed TXCraig1's lead and threw my usual sausage mixture on there raw. Much better. Dough: two-day cold-ferment with a long spell out on the counter while I played with the Pizza Within a Pizza. Great flavor on the crust. I was really happy with this one. Which is rare.
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The "Epoxy Method" from Norma427
"Jimmyg came up with a great idea to try a new kind of pizza using a preferment and soaker called the "Epoxy Method"! I tried out his "Epoxy Method" with a NY style dough and so did Jimmyg. We both had great results. This is the my basic NY style pizza using Jimmyg’s method. It sure produced a great pie. The dough was a breeze to open and the taste of the crust was fantastic. Thanks so much Jim for coming up with a new way to make a dough for pizza! Link to my blog for more pictures." Norma427
Grilled Three Egg Pizza by Mitch Birrittella
Grilled Three Egg Pizza by Mitch Birrittella
"We were so excited with how this grilled pie turned out that we knew we had to submit.  Fresh garlic, black olive, hot sopressata, mozzarella, and three eggs (topped with a handful of fresh arugula (not pictured, sorry, we know you only want one pic!)).  And the kicker—it was made on the GRILL. About 300 degrees, 3/4 mins first side, flip, add toppings, cook about 5 more mins. The open-flame taste and texture is unreal.  Like a genuine coal/brick oven." —Mitch Birrittella