Slideshow: My Pie Monday: Shallots, Ajvar, Onion Crema, and Much More!

Gibran's Garden Pizza
Gibran's Garden Pizza
"This is what I call my "Garden Pizza" The Dough had a 3 day cold ferment. Italian tomatoes crushed with fresh garlic and rosemary. I topped it with olives, button mushrooms and EVOO. I then drizzled olive oil and balsamic vinegar over the Korean baby Leaves, cherry tomatoes and finished with Grana Padano Cheese. I never feel guilty eating this pizza :)" Gibran
The Sweet Little Pig by TXCraig1
The Sweet Little Pig by TXCraig1
"Mozzarella di bufala and fig and lemon preserves on a SD crust, 900F/55 second bake. Prosciutto di Parma and saba added post bake." TXCraig1
Adam Kuban's POLD Pie
Adam Kuban's POLD Pie
As in Plain Ol' Lehmann Dough. Now that I've got the Baking Steel to work with, and seeing some folks cast a critical eye on the type of recipe I usually use (with its relatively high yeast, sugar, and oil content), I decided to try a leaner, lower-yeast, lower-sugar Lehmann-style pizza dough. If you use the Lehmann Dough Calculator, this dough pretty much has the minimum recommended amount of those ingredients. Plain pizza with regular grocery-store mozzarella. I launched it, let it cook 4 minutes before it looked "set," then turned it and cooked for 4 minutes more. I had to pull it out when the bottom approached the perfect (for me) amount of charring. I got shorter cook times on subsequent pizzas, but this is still a good 4 minutes shorter than with my old pizza stone. —Adam Kuban
Ev's Sweet Pepper X-Stream Pizza
Ev's Sweet Pepper X-Stream Pizza
"Sweet pepper, onion and Fior di Latte from the Airstream oven of X-Stream Cuisine." Ev
Onion Crema Pie with Bacon by Tanner
Onion Crema Pie with Bacon by Tanner
"Used this dough recipe, topped with onion crema, mozzarella/provolone blend, and par-cooked bacon.  Cooked in my brick oven at about 850 for a little under two minutes." Tanner
Meredith's SSSteel Pie
Meredith's SSSteel Pie
"The Baking Steel is officially broken in! This New York style pie used "The Kenji recipe", Marcella Hazan's butter and onion tomato sauce (highly recommended for an easy twist on your regular tomato sauce), dry mozz, Parm, and spicy Italian sausage from my new neighborhood meatery M.F. Dulock. Half the pie had some pickled shallots (the half I could reach when I realized pie had hit the steel without them). I made another sausage pie before this one with nickel-sized sausage balls, but they didn't cook all the way through during the less than 5 minute bake using the broiler method. The finer crumble was far superior in all respects." Meredith
Okaru's First Pie on Steel
Okaru's First Pie on Steel
"First pie on baking steel. Crust cold fermented three days topped with uncooked tomato sauce, Parm and fresh mozzarella and fresh basil. Much better crust than on stone." Okaru
Norma's Buddy Clone
Norma's Buddy Clone
"I am still working on a Buddy’s clone. I used Occident flour in the formulation, Eddie’s brick cheese and my regular market sauce." Norma427
Pizza Duo by Rdamon
Pizza Duo by Rdamon
"I use sourdough starter which I activate on a Tuesday and make the dough Wednesday. Dough is made with King Arthur bread flour and ferments for 3 days. Take out of fridge 3 hours ahead of time and let rise to room temperature. Only use certified San Marzanos and fresh mozzarella. Made on fibrament stone raised up on bricks inside an outdoor gas grill that gets up to 600 degrees. Basic Neapolitan and white Bianca pictured." Rdamon
Sausage, Pickled Pepper and Onion from Imwalkin
Sausage, Pickled Pepper and Onion from Imwalkin
"NY dough, cold ferment 3 days, benched 2 hrs, baked on steel 8 mins @500 with convection. My typical San Marzano sauce, topped with aged mozzarella, Pecorino, housemade fennel sausage, sweet onion, and pickled peppers. Drizzled with SDS post bake with more on the side for dipping. SDS = secret dipping sauce." Imwalkin
Unpocojmoney's Margherita
Unpocojmoney's Margherita
"This is my Margherita pie! It is Kenji's NY dough recipe, cold-fermented for three days, then baked on preheated 550F steel using a broiler. The simple toppings of Murray's mozz, crushed tomatoes, and basil allowed the amazing steel crust texture to come through. Steel is my new favorite baking surface... that is, until my WFO is born." unpocojmoney
Ihavefeet's Butternut Squash Pizza
Ihavefeet's Butternut Squash Pizza
"The pie has a marscapone and Pecorino cream, fresh thyme, shaved butternut squash, and shallots cooked in butter. The dough is 50/50 all-purpose/caputo, natural starter, 24h ferment. Cooked in 1:50 under the broiler of my electric oven." ihavefeet