Slideshow: My Pie Monday: Cured Pork Shoulder, Deep Dish, Artichoke Pizza and Much More!

Hogletboglet's Garlic Mushroom, Spring Onion, Fresh Tomato and Basil Pie
Hogletboglet's Garlic Mushroom, Spring Onion, Fresh Tomato and Basil Pie
"70% hydration, 3 day cold ferment. Sauce was a cooked tomato with a good amount of hot smoked paprika, bought this on a recent trip to Spain and it really does add depth to the sauce. Toppings included, garlic, mushrooms, spring onion, basil and fresh de-seeded chopped tomato (gave a nice fresh feel to the finished pizza).  Overall it was a lovely pizza with one of the lightest crusts I've ever made." Hogletboglet 
Bierbeer's Garden Pizza
Bierbeer's Garden Pizza
"Scallion, garlic,thyme pie...its what's in the garden. Topped with mozz, cheddar and Comte." Bierebeer
Brussels Sprouts and Bacon by Jimmyg
Brussels Sprouts and Bacon by Jimmyg
"Norma427 and I are still testing and refining our new method of approach for pizza dough. This week we both had better oven spring in our crusts with a pillowy soft crumb. Despite these improvements, there are still modifications to be made and undoubtedly, more experimenting to come. The toppings on this pie are crushed tomato, Brussels sprouts, smokey bacon and pecorino." Jimmyg
Norma's Epoxy Lehmann NY Pie
Norma's Epoxy Lehmann NY Pie
Continuing experiments using Jimmyg’s "epoxy method" for the Lehmann NY style pizza. I am really liking the results so far in using the "epoxy" method for the Lehmann NY style pizza. Other pictures on my blog." Norma427
Skillet Broiler Pizza by Imwalkin
Skillet Broiler Pizza by Imwalkin
"One of many old, but interesting items I visited on the new SE this week was the "Skillet Broiler Method". Always meant to give this a try; and since it was way up in the 90's, decided today was the day.  Had a lot of fun making 4 pies in about 30 minutes. Pretty darn tasty too." &mdashImwalkin
John Wozniak's Nearlypolitan
John Wozniak's Nearlypolitan
"I haven't been making much pizza lately (almost none) as I have been focused on getting my bread making where I want it to be. I made a pie for Lance (Roberts) when he was in town recently and although it was tasty, I was really rusty, especially with opening the dough. This pie was an attempt to shake off some of that rust while also serving as an experiment to see how well a Nearlypolitan pie would bake up in a (friend's) cranked pro gas deck oven (older Bakers Pride).  The dough was made with 100% KA Organic AP and salt — no oil or added sugar. The pie was topped with simple sauce of tomatoes and salt, low moisture mootz, sausage, pignolis and (hydrated) raisins. This was also a "quick" dough that was made, balled and proofed in a total of 4 hours (leavened at room temp with a very small amount of IDY). Not the way I usually roll (usually do sourdough, with a fairly long ferment) but I wanted to see how this sort of dough tasted and behaved. Not half-bad actually, though I think the dough could have been a little wetter ideally (by 2-3% or so). Next time! ;)" John Wozniak
Cured Pork Shoulder Pizza by RJelli
Cured Pork Shoulder Pizza by RJelli
"The cured pork shoulder is Boston butt, towards the neck end of the shoulder, cured with salt, nitrites, black pepper, garlic and thyme. Hickory smoked at 210F until 150F internal. I toss thinly sliced shoulder with smoked paprika and cayenne to taste, and add mid-bake, using the Margherita-style discussed in my MPM submission last week." RJelli
Atmast's Bacon and Cauliflower Pie
Atmast's Bacon and Cauliflower Pie
"Parm, bacon, chili flake, cauliflower, and buffalo mozz.  2:30 in home oven.  The new pizza stone is getting . . . better . . ." Atmast
Forzapizza's Broccoli and Kalamata Olive Pie
Forzapizza's Broccoli and Kalamata Olive Pie
"Here's a broccoli and kalamata olive pizza from my latest fire-up. Out of all the craziness that day, like the wind blowing small embers into my face and burning my eyelashes, this pizza was the highlight. As usual, more pics on my blog." Forzapizza
Wood Fired Spicy Pepperoni and Jalapeno from Noocs
Wood Fired Spicy Pepperoni and Jalapeno from Noocs
"Hi MPM. I had a quick fire up of the oven this weekend—this one was 00 flour, ADY, Salt and water with 6 hr room temp rise and then 36 hour cold fermentation, balled and 2 hour room temp rise. Topped this one with fresh mozz, grated whole milk mozz, red onion, spicy pepperoni and jalapeno (my current favorite), and thanks for looking." nooks
 A Try at Burt's Deep Dish by Livefreeorpie
A Try at Burt's Deep Dish by Livefreeorpie
"I have had Burt's Place's Deep Dish on the brain for some time now. Until I can make it out to Morton Grove for the real thing, this is my temporary solution. The dish consisted of herbed focaccia dough, chunky tomato sauce, onions, homemade roasted red peppers, and Vermont Cheddar Cheese lining the space between the pan and the pie. There's plenty of room for improvement, but it tasted great and was a fun experiment." livefreeorpie
Smoked, Spicy, and Salty (SSS) by BKMatt
Smoked, Spicy, and Salty (SSS) by BKMatt
"I don't know why but I have been on a smoked cheese kick lately. Here I have spicy sopressata, olives, basil and smoked cheddar. Smoked, spicy, and salty is all I need!" BKMatt