Gallery: My Pie Monday: Pizze Polacco, Country Ham, Rosas and More!

MightyPizzaOven's No-Knead Pizza
MightyPizzaOven's No-Knead Pizza
No-Knead Pizza Dough Adopted from Jim Lahey’s No Knead Pizza Dough recipe and slightly modified to my liking. 50% fresh thyme, 50 fresh rosemary (next time, I will try 90% tyme and 10 % fresh rosemary), grated garlic (3 gloves), 2 tablespoon EVO. Bake time 4 to 5 minute using my pizza oven grill insert. For more pics and pics of my two other pies visit my post." MightyPizzaOven
Derricktung's Reinhart Pie
Derricktung's Reinhart Pie
"Reinhart's carta di musica dough recipe from American Pie with spicy Italian sausages, fresh mozz, genovese basil, cherry tomatoes. The Reinhart recipe, while easy to prepare, doesn't have the thin-ness and crunch I was expecting… will be trying the King Arthur's recipe using 33% semolina flour next time to see if the results are better…" derricktung
Rosa by Lux_lisbon
Rosa by Lux_lisbon
"This is my own rendition of Pizzeria Bianco's Rosa pizza. Kenji's NY style dough , 24 hour fridge ferment and 3 hour room temp rise. On the dough, a mixture of ricotta, feta and black pepper, topped with fresh rosemary, chopped pistachios and thinly sliced red onion. 550 electric oven with both bake/broiler settings, on a preheated stone for about 10 minutes. Grated store-bought mozzarella on top, too! Tasty, but I can't wait to try the real thing!" lux_lisbon
Jimmyg's Pizza College
Jimmyg's Pizza College
"This past week I visited my brother at his college. One of his persistent requests has been to teach him how to make pizza from scratch. So this week I did.  The dough formula was straight forward: 100% AP flour; 68% hydration, 2.3% salt, and 0.3 IDY, stretch and fold technique, overnight bulk rise, baked at 550F. He caught on quickly to the process and make some very handsome looking and seriously delicious pies. I couldn't be more proud of him." jimmy
Pizza Protégé Schroeder93
Pizza Protégé Schroeder93
"This is one of the pizzas me and my brother jimmy made. The toppings included shaved asparagus, bacon, mozzarella and Aleppo chilies. The pizza I am holding in the other photo had hamburger, onion, asparagus, red pepper, and mozzarella on it. Both of these pies tasted bomb! —Schroeder93
Grilling Pizza Post Sandy by Amusebouche1
Grilling Pizza Post Sandy by Amusebouche1
"I typically have a few types of pizza dough in the freezer. But what do you do with no electricity and the dough is proofing nicely in the freezer? Light the grill of course. I had BBQ sauce, a defrosted chicken breast and fresh mozzarella. A pie was born. More here." amusebouche1
JEL's Rosa
JEL's Rosa
"It was time to get on the bandwagon and make this crowd-pleasing white pie with chopped pistachios red onion, Reggiano, and added dry aged mozz for some moisture. Made with 00 Neapolitan dough for a fast wfo bake." JEL
Pizze Polacco from Imwalkin
Pizze Polacco from Imwalkin
"This is my take on "Polacco Pizze" (Polish Pizza). When I saw Erin M's post on the polish pizza the other week, it called to mind the "Polish Taco" I encountered at a bar in Yuma, AZ back in 1972. Kielbasa steamed in beer was topped with mustard and a pickle spear then wrapped up in a large soft tortilla. My pie was topped with both smoked and aged mozzarella, garlicky dill pickles, kielbasa steamed in beer, and spicy mustard oil. Definitely the most "out of the box" pie I made in 2012. It tasted just like you think it should, but must admit it was not a hit for our traditional taste buds. Baked on steel 4 mins under broiler." Imwalkin
Mattivore's Asparagus Ricotta Pizza à la Gioia
Mattivore's Asparagus Ricotta Pizza à la Gioia
"This pie was inspired by this Gioia SF article. Butter braised asparagus, shaved red onion, garlic and ricotta with aleppo and Parmigiano. One of my favorite new topping combinations, and I can't wait for spring to try this with better, fresher, local asparagus in its prime season." mattivore 
Brian Erst's Aleppo Tomato Cream Pie
Brian Erst's Aleppo Tomato Cream Pie
"This week was my first opportunity to play with my Baking Steel. This wasn't the best pizza of the night but it was the best picture! Used Kenji's NY style dough>, four day cold-ferment, sliced fresh mozzarella, simple whizzed tomato sauce with basil and garlic, aleppo pepper, cream, Parmigiano-Reggiano, Vermont Smoke and Cure pepperoni and fresh basil. The oven spring was ridiculous—the cornicione was much more Neapolitan than NYC. 3 minute bake under broiler." —Brian Erst
ACBova's Mobile WFO Sausage Pizza
ACBova's Mobile WFO Sausage Pizza
"I've been working with my new mobile WFO and this day I got the dough right.  Adding to that a homemade sausage based on Kenji's and a nice bake time." ACBova/a>
Crayfish2's Country Ham and Soy Shiitake Pizza
Crayfish2's Country Ham and Soy Shiitake Pizza
"This topping combo was probably my favorite ever. Country ham and soy sauce-pickled shiitakes with caramelized shallots, canned tomatoes, dry mozz and a little Parmigiano Reggiano. Dough was Lahey's no-knead recipe, except I kneaded it. Broil/bake combo on a pizza stone at 550." crayfish2
Last Pie of the Year by SHole
Last Pie of the Year by SHole
"ATK NY-style dough, Secret Dipping Sauce, shredded Fontina Forna, pepperoni, shredded whole milk Frigo mozzarella, sliced meatballs, hot banana peppers. 10m @ 550F on black Emile Henry stone (cornmeal on peel)." SHole