Slideshow: My Pie Monday: Baffetto, Stuffed Turtle, All-Edge Pizza and More!

Fig and Pork Confit by TXCraig1
Fig and Pork Confit by TXCraig1
"Fresh mozzarella, figs lightly simmered in honey and brandy, and pork shoulder confit prepared with rendered bacon fat. SD crust. 825F/65 seconds." TXCraig1
Basic Cheese by Imwalkin
Basic Cheese by Imwalkin
"Back to basics for the new year with this cheese pizza. Topped with San Marzano sauce, aged provolone, Pecorino, smoked mozzarella and aged mozzarella, then drizzled with SDS.  KA bread flour hydrated 58%, no sugar, no oil.  3 day cold ferment, 2 hr bench rise. Baked on steel under electric broiler 4 mins. Imwalkin
New York Standard by Dmcavanagh
New York Standard by Dmcavanagh
"Just a standard NY style with the only "greens" I ever put on pizza, fresh basil! Well aged, cold fermented dough, mix of fresh and aged mozzarella, seasoned crushed tomatoes for a sauce, cooked on a pizza stone in a 550 degree oven for 8 minutes." dmcavanagh
Phunnyfarm's All-Edge Pizza
Phunnyfarm's All-Edge Pizza
Got the All-Edge baking pan for Christmas from Aunt Judy, and couldn’t wait to kick off my “No middle pizza pieces in 2013” New Year’s resolution!  It’s a grandma-style with a slightly modified version of Kenji’s Perfect Pizza Crust recipe with pepperoni, prosciutto, caramelized onion and black olives.  Nothing fancy, but dang good!" Phunnyfarm
Sam's Pizza Piccante
Sam's Pizza Piccante
Pizza Piccante is the latest creation to grace our new Emile Henry Pizza Stone. In Italian, the word piccante roughly means spicy, hot or piquant – and our pie sure was alive with the flavors of hot soppressata, spicy vinegar peppers, fresh oregano, and gooey mozzarella. Dough purchased from the local bakery cuts the prep time, and a screaming hot pizza stone will have Pizza Piccante on your plate after a mere ten minutes in the oven. For more detailed instructions and prep photos, check out Neurotic Kitchen here." —Sam
Baffetto by JEL
Baffetto by JEL
"This was a first attempt at making a Baffetto specialty pie using freshly roasted red peppers, steamed artichoke hearts, onions mushrooms, and raw egg. Dough was made from an acidic starter, no yeast and a blend of KA ap, and bread flour at 54% hydration, and baked in the wfo within a couple of hours of mixing. Cheese was a blend of Polly-O whole milk mozz, and about 25% processed white American to give it that strange Roman melty mozz texture. Big mistake! Crust was interesting. JEL
Turtle Luna from Dhorst
Turtle Luna from Dhorst
"This is a turtle shaped luna that I made for my friend, Pat.  He thought it would be cool to do a three dimensional stuffed turtle pizza, so of course I was up for the challenge!  Dough was two days in the fridge and rose for 1 1/2 hours on the counter.  Inside there was layers of aged mozzarella, smoked sharp provolone, Parmigiano, herbed ricotta, hot Italian sausage, sauteed cremini mushrooms and roasted yellow peppers.  It baked at 450 on the convection setting for about 17 minutes and then was brushed with basil pesto and baked for another two minutes.  Pat thought it was pretty cool." dhorst
Kenposurf's Nearly Hawaiian
Kenposurf's Nearly Hawaiian
"Aloha..sort of. Mushrooms, peppers, onions garlic and pineapple, dusted with Pecorino, red pepper flakes to taste. Cooked on a cheap stone in the oven of a 1940's stove..maxed." kenposurf
Bacon Avocado Pizza by Amusebouche1
Bacon Avocado Pizza by Amusebouche1
"Avocado, scallions, diced tomatoes, bacon and pico limn. I knew we all like Aleppo Pepper but try this. This was Christmas lunch. More here." amusebouche1