Frico Formaggio by Imwalkin
"Quattro formaggio: fior di latte, aged mozzarella, shaved provolone piccante, shaved pecorino. NY dough baked on steel. Heavy hand with toppings led to lava flows.....but those transparent layers of cheese become fricos!" —Imwalkin
Ragin' Cajun Pizza from Dhorst
"High hydration dough made with occident flour (thanks, DMC!) and ADY, 36 hours bulk rise in fridge, two hours rounded on the counter. Sauced with crushed Sclafani tomoatoes, garlic, aleppo, and s&p. Topped with fresh and aged mozzarella on about 2/3 of the pie (Jake doesn't like cheese), Teet's Smoked Sausage, yellow and green bell pepper, red onion and a bit of shitake mushrooms. Rave reviews on this one, particularly because of the sausage. The sausage is from a smokehouse in Louisiana, and they also supplied the lovely tasso from last week's MPM submission. Over at 37 Cooks, we're doing a challenge that is sponsored by Teet's, and let me tell you, they have wonderful products. If you're interested, here's a link." —dhorst
Whohah's "P" Pie
Had one ball of NY-style dough sitting in my fridge and figured I should use it before it gets any older (already at a 5-day cold ferment). This is what I am now calling my "P" pie—please stifle your giggles. It's uncured pepperoni, prosciutto, peppers, and mushrooms (some of which were porcini) in a standard NY-style tomato sauce. I considered using shredded Parmesean and Pecorino but didn't have any handy (something for next time), so I went with a mixture of shredded aged mozz and hunks of fresh mozz." —Whohah
Norma's Little Pizza Pup
I forgot to include this in last week's Halloween post! Too cute not to have in this week's.
Adam Kuban's 'Famous Original A'
I wish I could settle on what the Famous Original A is. At its heart it HAS to have Italian fennel sausage (hunk-a-chunks of it) and onion. In the past THAT alone has served as an FOA. But then I started adding Mike's Hot Honey to it. Recently, I added shishito peppers. It's basically evolving into "pizza supreme with Mike's Hot Honey." For the dough, I originally started with Pete-zza's Roadmap to Lehmann NY-style Recipes but then just used the Lehmann Dough Calculator to make a relatively lean dough (low oil content) with only the minimal amount of sugar called for in the Lehmann recipe (1%). I wanted to see how browning/color progressed with smaller amounts of sugar and oil than I usually use. Hydration is 57%. Cooked on a half-inch Baking Steel in a conventional gas-fueled home oven, no broiler on top. This was a sort of last-minute thing, so it's a 24-hour room-temperature bulk ferment, divided into balls about 4 hours before use.