Slideshow: My Pie Monday: Cauliflower Crust, Cranberries, Gorgonzola, and More!

Jimmyg's Sicilian Rianata
Jimmyg's Sicilian Rianata
"It has been a while since I have posted here at Slice. In fact, this is the first pie I’ve made in nearly 5 months. It seemed only appropriate that I come back with my all–time favorite, the Sicilian Rianata. The dough formula: 100% durum/AP mix (1:1 ratio), 68% hydration, 2.3% salt, 3% Sicilian sourdough starter, epoxy method: 128F water temp (still hate the name). Toppings: tomatoes, anchovies, garlic, oregano, chili flakes and young pecorino cheese. Sheer bliss." jimmyg
JEL's WFO Chorizo Pie
JEL's WFO Chorizo Pie
"Toppings are locally made chorizo dry aged mozz, garlic, and dried oregano.  I meant to add aleppos, but there is always next time.  Dough was roughly 61% hydration 00 and KA a/p and KA bread flour blend, and cooked in the wfo." JEL
Nea-NY Pie by Ev
Nea-NY Pie by Ev
"This is my first trial nea-N.Y. stlye pie in the camper oven. Occident flour, 60% hy, .25% IDY, 24 hr cool ferment, about 50 degrees or so. Baked in 2 minutes or so." Ev
Cunningham26's Ideal Pizza
Cunningham26's Ideal Pizza
My first submission! Going against the grain and using stone rather than steel. I tried to create my ideal pizza with pepperoni, mushroom, roasted garlic cloves, and arugula.

I started an all-things-pizza tumblr awhile back to track my progress in making homemade pizza, as well as any other pizza-related fun things I come across. A friend of mine once said that even terrible pizza is still cheesebread. Thanks for all the recipes, tutorials, and help along the way Slicers! You've turned my cheesebread into pizza." Cunningham26

Millions' Homemade First
Millions' Homemade First
"My first homemade pie, and my first try with the baking steel. I used Jim Leahy's no-knead dough recipe, a modified version of Peter Reinhart's crushed tomato sauce recipe, Kenji's broiler technique. Low-moisture whole milk mozz. Next time, I'll drop the steel down one rack, but it tasted great." millions
Williamsburg Pizza a la Imwalkin
Williamsburg Pizza a la Imwalkin
"This was gonna be my hack of the Williamsburg pie Erin posted this past week……until I forgot the #@!*&%$ apples!!!!!! This was an experimental batch of Cook's Ill. dough minus all the sugar and using Caputo 00 Rosa. Cold ferment 4 days, 2 hr bench rise. Topped with shredded fior di latte, sliced smoked mozzarella, applewood smoked bacon, gorgonzola piccante, then  a drizzle of extra virgin olive oil, parmigiano-reggiano and Italian parsley added post-bake. The "appleless" pie was baked 4 mins 30 secs under broiler in electric oven. First taster's comment:  " This is really great!  I don't even taste the apples which I didn't think I'd like." Imwalkin
Billgraney's Thanksgiving Leftovers Pizza
Billgraney's Thanksgiving Leftovers Pizza
"Turkey, Cranberries, pine nuts, parm, thyme.  The only flour I had on hand was KA Bread + starter, 60% hydration." billgraney
"Sort of Margherita" from Florida9
"I'll admit, its not a traditional Margherita. Maybe more of an American-style Margherita: NY-syle pizza dough, 65% hydration, 3-day cold ferment. Cooked tomato sauce, fresh mozzarella, basil/olive oil puree. Cooked on a steel at 550 for just about 5 minutes." Florida9
Thushan and Meg's Honeyed Barbecued Pizza
Thushan and Meg's Honeyed Barbecued Pizza
"My girlfriend Meg regularly makes pies using Tartine's sourdough recipe for the crust. The other month when we were out barbecuing in Point Reyes north of San Francisco we slapped the dough on our go-to cast iron skillet and topped the pizza off with dandelion greens, sea salt and olive oil on the crust and drizzled it with Mike's Hot Honey to finish it off. " — Thushan and Meg from SF
Half Chopped Half Sauced by Kaz
Half Chopped Half Sauced by Kaz
"This pie is one for my daughter. She wanted it half just red sauce with oregano and the other half is a mixture of olive oil, fresh chopped tomatoes, a lot of crushed garlic, a little basil (wanted to use fresh, but we were out) and oregano. The sauce is based on the NY Style sauce recipe here, and the dough is the NY style dough, just not pressed thinner (she likes the thicker crust)." — Kaz
Triple Tomato by Okaru
Triple Tomato by Okaru
"No-knead dough with Marcella Hazan's onion and butter sauce (cooked down to thicken), fresh mozzarella, roasted plum and yellow cherry tomatoes, roasted red peppers, pine nuts and capers.  Baked on steel." Okaru