Slideshow: My Pie Monday: Savoyarde, Dutch Gouda, Gas Station Pizza and More!

Topanga Pies' Triple Pepper and Parrano
Topanga Pies' Triple Pepper and Parrano
"Fresh and house pickled jalapeno's on top and a roasted red  one blended in the sauce. Dutch Parrano cheese and Parmesan Reggiano. 48 hours cold fermented, Caputo flour, 66% hydration, 2 and 1/2  minutes in WFO at 700F." Topanga Pies
Jumpyfroggy's Steel Baked Pizza
Jumpyfroggy's Steel Baked Pizza
"This is my first pizza made using the Baking Steel I received for xmas. The sauce is some canned diced tomatoes seasoned with salt and oregano, and the dough is a refrigerator-risen no-knead style." jumpyfroggy
Amusebouche1's Roasted Garlic, Butternut Squash, Goat Cheese, Caramelized Onions and Cranberries
Amusebouche1's Roasted Garlic, Butternut Squash, Goat Cheese, Caramelized Onions and Cranberries
"I had planned to make this a few weeks ago, but a little storm got in the way.  I used my new half inch baking steel and finished it under the broiler.  More here." amusebouche1
Detroit Style Pepperoni and Jalapeno by TXCraig1
Detroit Style Pepperoni and Jalapeno by TXCraig1
"Hormel pepperoni between layers of mozzarella. Vermont Smoked Pepperoni and fresh jalapenos on top. White cheddar on the edges. Sauce is pureed Cento whole peeled tomatoes with a little salt and oregano." TXCraig1
Pizza with Will and Claire from Scott Wiener
Pizza with Will and Claire from Scott Wiener
"Will and Claire got married a couple years ago and some friends and I decided it only right to honor their love of making pizza every week by gifting them a Cecilware electric double deck pizza oven. This thing cranks to well over 700 degrees F and does a great New York pie! I arrived for a visit and immediately got to work on a quick-rise dough (standard 62% hydration + warm water + sugar). By the time the dough was ready, the oven was hot and we went for the gold. Crushed San Marzano tomatoes and salt topped with thinly sliced low-moisture mozzarella was all we needed to make this a party. The bake was around 4 minutes, first minute on the stone deck then transferred to a screen to avoid burning. We sliced the pie into big old New York slices a la this awesome post from Slice last year and it worked PERFECTLY!" Scott Wiener
Margherita from Wagyutail
Margherita from Wagyutail
"65% hydration, 5 hour bulk rise at room temp, then 3 days in the fridge. Caputo rosa, fresh mozzarella, DOP, basil, and pecorino. Under 4 mins in the Wolf electric wall oven on 3/4 inch steel." wagyutail
Emsey's Fridge Pizza
Emsey's Fridge Pizza
"This was a pretty loaded "clean out the fridge" pizza. Grilled chicken, ricotta with a touch of red sauce as the base, then layered with green onion, peppers, garlic, mushroom, tomatoes and a conservative amount of mozz given the ricotta. I've been trying out a new crust method, where I'll stretch it an inch or two beyond the pizza stone and flip it up once the toppings are laid out (is that a thing?) and then spread a little butter, garlic and oregano; it makes for a great, crusty pizza handle." emsey1 
Capt.Troy's Gas Station Pizza
Capt.Troy's Gas Station Pizza
"I try to make two pizzas each sunday and take with me to school throughout the week, sometimes the pizza is the only good thing about my day. This is my Gas Station pizza, I altered my usual dough recipe and used a local lager for a beer dough, sliced up some of my favorite spicy beef jerky and topped it with the jerky and sunflower seeds. After time on my stone I top it with Funions and slice it up. Sounds weird but the flavors blend very well. I would love to hear what anybody thinks if they try to reproduce my pies." Capt.Troy
No Knead Pizza by JinDC
No Knead Pizza by JinDC
"This is Lahey's no knead dough after three days in the fridge.  Cooked on a steel, pre-heated to 550, then under the broiler for about 5-6 minutes. This one has homemade tomato sauce (not homegrown, unfortunately), Bel Gioso mozzarella, sautéed onions and peppers, and Parmigiano Reggiano." JinDC
Imwalkin's Speck and Taleggio
Imwalkin's Speck and Taleggio
"Froze a bunch of individual doughs before going out of town for a couple weeks. Thawed two out for 24 hrs in the fridge followed by 2 hr bench rise. Increased hydration from 57 to 62% and added 50% more yeast. Results were very nice except much easier to tear. This one topped with extra virgin olive oil, taleggio, red onion, speck and flat leaf parsley post-bake.  5 mins on steel under broiler." Imwalkin
Detroit Pizza from Norma427
Detroit Pizza from Norma427
"I am still making Detroit style pizzas.  This 4-square pepperoni and cheese Detroit style pizza was made in the auto parts steel pan. More pictures of Detroit style pizzas on my blog." Norma427