Slideshow: My Pie Monday: Hickory Burrata, Napa Cabbage, Buffalo Detroit and More!

Ev's X-Stream Camper Pizza
Ev's X-Stream Camper Pizza
"Here's another recent pie from the camper. 'Sausage', pepperoni, and onion." Ev
Buffalo Detroit by SonnyC79
Buffalo Detroit by SonnyC79
"Here is (yet another) Detroit-style pizza that I baked up this weekend.  I had really been craving buffalo wings lately, so I loaded this one up with grilled chicken (tossed with Frank's buffalo sauce), chopped green onions, more Frank's, and ranch dressing (not a fan of bleu cheese!).  Baked in a steel pan at 500 degrees for about 13-14 minutes. This will definitely be added into the rotation!" SonnyC79
Hickory Smoked Burrata and Artichoke Pie from Mattivore
Hickory Smoked Burrata and Artichoke Pie from Mattivore
"This dough was an exceptionally flavorful batch of my typical formula, a blend of Central Milling flours, 64% hydration, 12 hour autolyse, baked on the sixth day of cold ferment. Topped less traditionally than my usual, with house hickory smoked burrata, marinated artichoke hearts, peperoncini, pine nuts, a few dollops of Bianco DiNapoli, and a dusting of salish, Parm-Reggiano and red fresno chile flakes. Baked in my countertop electric Bakers Pride at 700° for just over four minutes." Mattivore
Brussel Sprout and Pancetta by Effanzo_mane
Brussel Sprout and Pancetta by Effanzo_mane
"This pie was cooked on steel @ 550 for 4 mins 30 seconds. 2 day cold ferment NY style dough. On the pie we have garlic confit, locally made ricotta, fresh mozz, Pecorino, pancetta, and brussel sprouts which I tossed in a pan for 30 seconds with some sherry vinegar and honey after I par cooked the pancetta. This was my 2nd ever pie with the baking steel and I LOVE IT!!" effanzo_mane
CadZZilla from TXCraig1
CadZZilla from TXCraig1
"My version of VIA 313’s Cadillac (Detroit Style) and homage to Billy Gibbons’ 1948 Cadillac Sedanette. White cheddar around the edge and mozzarella + a little blue in the center. Homemade fig preserves, prosciutto, and homemade balsamic glaze added post bake.  Dough is KABF, 80% hydration, 3% oil, 2% salt, 2% Ischia culture. 24 hour room temp rise (18 bulk + 6 in the pan). Baked at 550F. She's got legs…" TXCraig1
Ajavar, Pesto, Pearlini Mozzarella Pizza with Prosciutto and Scallions by Amusebouche1
Ajavar, Pesto, Pearlini Mozzarella Pizza with Prosciutto and Scallions by Amusebouche1
"I christened my new half inch baking steel with this pie.  The crust is made with 10 grain flour and dark beer. More pics and information here." amusebouche1
Norma's Detroit
Norma's Detroit
"I still am working on a Detroit-style pizza to sell at market. This is one of the Detroit-style pizzas I experimented with this week. AMPI mild white cheddar and a blend of two mozzarellas were used on this pie." Norma427
Garlic & Salami by Whohah
Garlic & Salami by Whohah
"Used a NY-style dough with a 7-day cold ferment and a 12-hour rise. Used a NY-style tomato sauce with Molinari salami, Parmigiano Reggiano, and whole milk mozzarella. Oh, and a bed of diced fresh garlic that pretty much covered the entire pie like a blanket." Whohah
Imwalkin's Pepperoni Grandma
Imwalkin's Pepperoni Grandma
Needed to come up with a pie with less than 8 hrs notice.  Went with this Grandma using Kenji's Sicilian dough recipe.  Bench rise 4 hrs, baked 15 mins @ 505.  Topped with leftover sauce alla Amatriciana, aged mozzarella, pecorino, pepperoni, and probably the last of my garden basil. Imwalkin