Slideshow: My Pie Monday: Garlic Scapes, Smoked Pepperoni, Kabano Sausages and Much More!

Jimmyg's Durum Rianata
Jimmyg's Durum Rianata
"This week I applied my and Norma's epoxy method to a durum/semolina pizza crust. Needless to say, the results were outstanding. The crust was perfectly browned, slightly chewy, and the crumb had a soft–almost buttery texture. The flavor of the crust was distinctly semolina: nutty, sweet and rich. The pizza in the photo is my application of this durum dough to a Sicilian Rianata, the toppings including young pecorino, chopped tomatoes, garlic, anchovies, chili flakes, and  a copious amount of fresh oregano right out of the oven." Jimmyg
Norma427's WFO Epoxy Duo
Norma427's WFO Epoxy Duo
"I made another “epoxy” dough. This time I tried a Neapolitan dough with Caputo Pizzeria flour and the Ischia using a controlled temperature ferment for the dough. I also tried another Neapolitan dough but didn’t use the “epoxy method” from Jimmyg and also used the Bova 00 flour instead of the Pizzeria flour. Both pizzas turned out good, but the Neapolitan pizza using Jimmyg’s “epoxy method” had a better taste in the crust. Both of these pizzas were made in Ev’s WFO. Some of the other pictures are on my blog, but more of them are on the thread at pizzamaking.com." Norma427
BKMatt's Porchetta Pie
BKMatt's Porchetta Pie
"Porchetta with crushed tomato and a little rosemary straight from the Acunto. The fat and juices mixed with the tomato to make some kind of coma inducing pork sauce." BKMatt
PsycheDillicPizza by Amusebouche1
PsycheDillicPizza by Amusebouche1
"Made with Cypress Grove Chevre. It is made with dill pollen and dill, which “adds a depth of flavor that sends your palate to a heightened state of awareness”.  Lemon zest was added to the cheese and topped with green and yellow summer squash coins and baked. Garnished with a chiffonade of cress and edible flowers. The glasses were a gift with purchase of the cheese.The knife is an Italian made dough knife "Turn on, tune in, drop out." Timothy Leary Lives… More pics here." amusebouche1
Corned Beef and Cabbage from Atmast
Corned Beef and Cabbage from Atmast
"The last of my frozen corned beef, paired with chiffonaded cabbage (appropriate), and buffalo mozz. I couldn't help but jump on the aleppo bandwagon and finished with a dusting." atmast 
Dmcavanagh's Broiler Neapolitan
Dmcavanagh's Broiler Neapolitan
"Don't really know what to call this, it was a same day "00" flour crust cooked on a hot stone under the broiler. My oven just can't produce "Neapolitan" under broiler power, so I upped the ante with flavor. This was sauced with Classico ground tomatoes, lightly seasoned and topped with a mix of Grande whole milk mozzarella and smoked McCadam cheddar. The finishing touch were dime sized slices of kabanos, a delicious Polish sausage locally made by "Fred the Butcher". If you don't know about kabanos, you're missing the boat! Two minutes on a 550 degree stone, and then about five more minutes under high broiler, next week it's back home to NY style." dmcavanagh
Focaccia Pizza Wannabe by Dhorst
Focaccia Pizza Wannabe by Dhorst
"ADY, olive oil, Yukon Gold potato, H20 and Caputo 00 flour, refrigerated and risen for 36 hours with a couple of stretch and folds. Brought to room temp for 3 hours and then stretched onto a well-oiled pan and allowed to rise at room temp for 2 1/2 hours. Baked at 450 for 25 minutes. Brushed with garlic and fresh oregano steeped in olive oil and a sprinkle of pretzel salt. Topped with Roma tomatoes that had previously been salted and blotted dry and a bit of fresh mozzarella 2/3 through bake. Post oven, a generous shower of Parm Reg and chives." dhorst
Goat Cheese, Tomato, Pepper, and Mushroom Pizza by Billgraney
Goat Cheese, Tomato, Pepper, and Mushroom Pizza by Billgraney
"KASL, 60% + Starter. Tomatoes, mushrooms, roasted red and yellow peppers and drunken goat cheese." billgraney
BiereBeer's Grecian Formula
BiereBeer's Grecian Formula
"In honor of their big vote—Grecian Formula—evoo, garlic, olives, feta, mozz, and wild arugula." Bierebeer
Noocs121's WFO Pepperoni, Mushroom, Jalapeno and Egg
Noocs121's WFO Pepperoni, Mushroom, Jalapeno and Egg
"Had the parents visiting the weekend so fired up the WFO and then the neighbors smell the smoke and guess what a party—good thing I always makea few extra dough's as this always seems to happen. I had the fresh egg request so this one is pepperoni, mushroom, and jalapeno." noocs121
Pizza Bones from Thezaman
Pizza Bones from Thezaman
"I have seen lots of love for dogs and pizza on Slice. Awhile back I saw the crust refereed to as pizza bones, so I decided to steal that term and created my owns pizza bones. Every Monday during the summer months we open our patio to owners and their dogs. We donate 10% of sales to a local animal rescue agency. The dogs get a bowl of water and a pizza bone. They are made out of our pizza dough filled with grande cheese, pepperoni, and rolled to look like a bone. Baked then topped with evoo and grated cheese. The dogs eat well!!!" Thezaman
Girl Loves Pizza's Scapes, Beets, and Leeks Pizza
Girl Loves Pizza's Scapes, Beets, and Leeks Pizza
"The veggies on this pizza all were fresh from my CSA. I pre-baked homemade dough (50% spelt, 50% white flour) on a pizza stone at 450 degrees for 4 minutes, topped the pizza with homemade pizza sauce, mozzarella cheese, roasted beets, toasted garlic scapes, and sauteed leeks. Then I baked it for baked for 10 minutes." Girl Loves Pizza