Slideshow: My Pie Monday: Hot Dogs, Smoked Cherry Tomatoes, Cremini Sausage, and More!

Tscarborough's WFO Hot Dog Pie
Tscarborough's WFO Hot Dog Pie
"The dough was All Trumps bromated at about 65% hydration, 3 day cold ferment, sauce was garden grown San Marzano and basil sauce made by DerkP from the Forno board and graciously sent to me (and it was GOOD!), the cheese was whole milk mozzarella coarse grated. Cooked in the WFO for a couple of minutes. None of that matters, though, because the topping is hot dogs. Actually it was surprisingly good." Tscarborough
Dmcavanagh's Focaccia
Dmcavanagh's Focaccia
"This is an adaptation of a recipe for ciabatta bread from renowned baker Ciril Hitz with an assist from @fazzari from pizzamaking.com. @fazzari took Hitz's original recipe and created a focaccia using a two-stage dough composed from a 12 hour poolish and a two hour fermented final dough with a series of stretch and folds. I took @fazzari's recipe and turned the two hour ferment into a  two day cold fermented dough. This was made with GM Better for Bread flour hydrated in the mid 70's range and raised by ADY. The final dough was allowed to come to room temperature and then was spread in a well oiled 10x15x1" jelly roll pan where it was allowed  two more hours to proof and rise. The @fazzari recipe was baked in a 10X13" pan, so my finished product was a little shorter then his. The toppings were simply a dusting of minced garlic, oregano, basil and pretzel salt (thanks @dhorst) and lots of olive oil. Bake time was slightly more then 25 minutes in a stone lined, well heated 450 degree oven. Tasted kinda like a garlic pretzel!" dmcavanagh
NY-Style by Jimmyg
NY-Style by Jimmyg
"After making and sampling countless pizzas, Norma and I are close to dialing in our new method for making pizza. We are still testing how this method will preform for other styles of pizza, and with various flours. I am hoping to try this method out with my semolina crust formula within the next week. Until then, this a photo of a successful attempt at a NY style pie." Jimmyg
The STP (Smoked Tomato and Pepperoni) by TXCraig1
The STP (Smoked Tomato and Pepperoni) by TXCraig1
"I was already smoking some mozzarella for a different pie, so I threw some cherry tomato halves into the smoker as well. This pie is tomato sauce (SM tomatoes, salt, touch of sugar), dry whole milk mozzarella, Hormel pepperoni, and smoked cherry tomatoes. SD crust, 900F/60sec. The smokiness from the tomatoes infused the cheese and sauce and really added depth and richness to the pie." TXCraig1
Pizza with a Schmear by Amusebouche1
Pizza with a Schmear by Amusebouche1
"Crème fraiche and whipped cream cheese schmeared crust with diced red onions and capers, topped with toasted bagels, smoked salmon, julienne of cucumber and scallion slices. More pics here." amusebouche1
Noocs121's Spicy Sopressata and Hot Margherita
Noocs121's Spicy Sopressata and Hot Margherita
"Another couple pies from the weekend fire up—a fresh buffalo mozz and basil finished with a little homemade chili oil and a spicy soppressata, mozz and basil. I prefer cooking 1 at a time but the hungry hordes were demanding." noocs121
Faux Sausage Cremini Mushroom Pie from Dhorst
Faux Sausage Cremini Mushroom Pie from Dhorst
"Okay, no porky flavor, but lots of flavor with coarsely sliced cremini mushrooms that were sauteed briefly in olive oil, fennel seed, aleppo chile crack, and garlic (s&p of course) and then left to steep for an hour to further absorb the flavors. Sourdough, bulked in fridge for 24 hours, 1/2 KA AP, 1/2 KA Bread, a bit of olive oil and kosher salt. Pretty loose dough. Rounded on counter for 2 hours and then stretched. Sauced with Sclafani crushed tomatoes, garlic, salt and aleppo chile (TXCraig-so right adding the aleppo to the sauce!). Topped with mozzarella, a bit of sharp provolone and 2/3 of the pie with the shrooms. Post oven, some marjoram and Parm Reg. The mushroooms were very tasty for a non fungi person, being me. Jeff loved them being the sausage and fungi man that he is." dhorst
Norma's High Gluten Epoxy Pie
Norma's High Gluten Epoxy Pie
"I am still experimenting with Jimmyg’s method of using an epoxy dough. The results were about the same, as the dough was so easy to open, the taste of the crust was great and there was good oven spring. I changed flours this time to a higher gluten flour and the results stay consistent. Did some iodine tests on a soaker, preferment, and with a starter to see what effects might be happening on why the epoxy method works, from the advice of Jimmyg. It was fun watching how the iodine turned from black on the soaker, preferment, and starter, to no color at all. Other pictures on my blog." Norma427
Deep Dish #2 from Brando
Deep Dish #2 from Brando
"This is my second deep dish attempt. Filled with cheese, sausage (spicy Italian from Butcher and Larder) and onions. The dough was flour, masa, and about a 4hr rise. I painted the edges with butter as it baked, and I think it came out very well. I find this form of pizza very forgiving and will hopefully be experimenting all summer!" Brando