Slideshow: My Pie Monday: Porchetta, Cherries, Turnips, and More!

Damian's Marinara
Damian's Marinara
"This marinara was made with an Ischia starter. It underwent a 4 hour bulk ferment and a 6 hour proof. The pie was topped with Trader Joe's canned whole tomatoes, fresh oregano, fresh garlic, sea salt and extra virgin olive oil. It baked in exactly 2 minutes using the broiler in my home oven." Damian
NY Street Slice by Malanga
NY Street Slice by Malanga
"This pie here is my first successful attempt at creating a NY style street slice.  Before I was able to achieve those quick bake times that separate the NY slice from other American styles, I had to trick the oven into higher temps.  Long-story short, I created an in-oven hearth and ceiling with unglazed quarry tile, insulated the oven temp probe with firebrick, which allowed stone temps ~ 650.  The result was a 4.5 minute pie that had that leathery undercarriage of a true NY slice.  Much improvement left, but not bad for a rookie. More info, a write up of my experience, and pics of the oven and the pie here on pizzamaking.com." Malanga
Pickled Peppers, Scapes, and Chard by Bierebeer
Pickled Peppers, Scapes, and Chard by Bierebeer
"Pickled Jalapenos, Garlic Scapes, Chard, Mozz and Grana Padano...and a few light beers." Bierebeer
Thearrogantchef's Veggie Pizza
Thearrogantchef's Veggie Pizza
"This is a veggie pizza with onion, mushrooms, green pepper, topped with a four cheese mixture and pesto. This was a new dough recipe I found. Turned out quite well. A bit of a thicker and more chewy crust." thearrogantchef
BKMatt's Porchetta and Eggplant Pizza
BKMatt's Porchetta and Eggplant Pizza
"Porchetta with eggplant, smoked mozzarella and mint. The mint cut through the fat nicely. The porchetta curled up to make cute cups." BKMatt
This Baby Needs a Name by Jimmyg
This Baby Needs a Name by Jimmyg
"Norma and I are still on a roll experimenting with this new method. To date, we found out that preferments made from instant yeast contribute little flavor to our overall doughs and so we dropped it from our formula. So the Epoxy name is out. We are still having trouble deciding what to call this method, if any Slice'rs have any name ideas, we are more open to suggestions." Jimmyg
Amusebouche1's Truffle Pizza
Amusebouche1's Truffle Pizza
"Jim Lahey’s potato pizza topped with Cyprus Grove Truffle Tremor™ Chevre, mushrooms sautéed in truffle butter, confit de canard sausage and chives. More info here." amusebouche1
Turnips, Scapes, and Kale by Girl Loves Pizza
Turnips, Scapes, and Kale by Girl Loves Pizza
"Continuing my healthy theme from last week, here is another veggie pizza with all locally grown and organic toppings. Who knew roasted turnips with a little salt and pepper were so tasty? Other toppings included chopped, sauteed kale, minced, sauteed garlic scapes, mozzarella cheese, and homemade pizza sauce." Girl Loves Pizza
Norma's Dessert Pies
Norma's Dessert Pies
"Although I did do 3 experiments with the “epoxy”, or "soaker doughs" with Jimmyg this week, I decided to switch it up a little this week with two dessert pizzas I made in the last week. The one dessert pizza had dressings of orange marmalade, fresh strawberries, and blueberries with one whole lemon squeezed on before granulated sugar was added, then a topping. The other dessert pizza was a “Dutch Apple Pie Pizza” with snitz apples, streusel, and icing. Other pictures on my blog of both dessert pizzas here and here." Norma427