Slideshow: My Pie Monday: Pretzel Pizza, Pizza Bun, and Baking Steel Pizzas Galore!

Double Buffalo with
Double Buffalo with "Grass" by Dellavecchia
"Fresh mozzarella di bufala, Quadrello di bufala (a semi-soft cheese similar to Taleggio), and baby onion shoots to represent the "grass" a buffalo might graze on." dellavecchia
Adam Kuban's Rosa d'Acciaio
Adam Kuban's Rosa d'Acciaio
My (half-inch) Baking Steel arrived Tuesday, October 4. I spun up a batch of dough the following Friday for use on Columbus Day Monday (3-day cold ferment). From Steel to slicing my pizza, that was the longest six days in recent memory. Pictured here is my third and best-looking pie of the session, a Pizzeria Bianco–inspired Rosa-esque pizza. First impression: steel ROCKS. Best crust I've ever made in my home oven. That said, my broiler is in a drawer below my main oven compartment, so I can't use it to assist in cooking the top. As a result, the crust cooks way quicker than the top of the pie. The undercarriage here is about as dark as I'd like, but I could do with a little more browning on the top. I need to tweak my oven set-up some more, but right now I'm pretty impressed with the Baking Steel.
Harmsyseatown's Blue Cheese and Chorizo on Steel
Harmsyseatown's Blue Cheese and Chorizo on Steel
"This is my first attempt on the infamous 1/4-inch Baking Steel. 45 min preheat, broiler kicked on, baked in roughly 3-4 minutes. In my haste to try it out as soon as it arrived, I didn’t make my own dough, instead (unfortunately) I used a premade whole wheat dough (the lady’s request). Topped with Uli’s Spanish Chorizo (fresh from Pikes Place Market), dry mozzarella, blue cheese, Meyer lemon olive oil from Queens Creek AZ, and Aleppo pepper. Made Kenji’s NY style pizza sauce. Crust was fantastic, great oven spring! Home-made dough pies to come soon!" Harmsyseatown
Broccolini and Sausage from TXCraig1
Broccolini and Sausage from TXCraig1
"Tomato, fresh mozzarella, broccolini (raw), spicy fennel sausage, Calabrian chilies (post bake). 900F/60s." TXCraig1
Raspberry Mango Salsa Pizza by Amusebouche1
Raspberry Mango Salsa Pizza by Amusebouche1
"Raspberry Mango Salsa Pizza with Colby, green and yellow squash, pink beans, scallions, avocado and flowers: I was a little afraid of the salsa but the raspberry was not over powering, nor was the mango. It was advertised as mild but was more over the top than my pal will tolerate. 'Honey this is hotter than…' Bake the pie with cheese, salsa, and squash, then garnished with raw mango, avocado, scallions, basil, lemon thyme and flowers.  Surprised? More pics here." amusebouche1
Skillet-Broiler-Blowtorch Method from Cheesus
Skillet-Broiler-Blowtorch Method from Cheesus
"Here's a recent photogenic effort using Kenji's 'Skillet-Broiler-Blowtorch Method' with a 4 day old white/spelt dough. Topped with shredded mozzarella, rosemary and olive oil. It'll be made again with anchovies." cheesus
Bbb-ry's Baking Steel Broccoli Rabe and Garlic
Bbb-ry's Baking Steel Broccoli Rabe and Garlic
"My first pizza with the new amazing baking steel. The results are my best and the pies are turning out as good as many of the best pizza places around. I've never been able to get such a airy, pillowy, yet crunchy cornicione before. The dough was fermented for 15 hours at 72 degrees.  The baking time was about 5 minutes, but my first attempt had the baking steel was a little far—8 inches from the broiler. The pie is topped with a mozzarella, provolone, bechamel mix, broccoli rabe, garlic and chile peppers." bbb-ry
 KSortaFood Pretzel Pizza
KSortaFood Pretzel Pizza
"I'd been dreaming of using pretzel bread dough as the base for a pizza for some time. I ended up making pretzel pizzas two weeks in a row- not because they were good but because I was trying to figure out how to make it work (it never did). The bread sure looks pretty though. My frustrations and crushed dreams are documented here." KSortaFood
Imwalkin Steel Calabrians
Imwalkin Steel Calabrians
"This is my "Steel Calabrians".  NY style dough on Baking Steel , bottom rack of electric wall oven 500 degrees @ 8 mins 30 secs.  San Marzano sauce topped with aged mozzarella, shaved pecorino, shaved provolone piccante, Aleppo pepper and Calabrian peppers.  Best taste, best under carriage on steel so far, although spring was not quite as good as under broiler.  The work continues!" Imwalkin
Atmast's Steel Cauliflower, Bacon, and Aleppo
Atmast's Steel Cauliflower, Bacon, and Aleppo
"The beauty of steel. 2 minutes 5 seconds. Cauliflower, bacon, aleppo, and pram." atmast
SonnyC79 Detroit-Style Pizza
SonnyC79 Detroit-Style Pizza
"This is a Detroit-style pizza that I cooked up for some friends. We couldn't decide, so we made a half-pepperoni and roasted red pepper (underneath the cheese and sauce) and half-fig preserves and prosciutto, topped with a sweetened balsamic vinegar glaze.  Both halves were fantastic.  Baked at 475 for 15 minutes in steel pans.  I'm addicted to this Detroit style and that amazingly cheesy and crunchy crust!" SonnyC79