Slideshow: My Pie Monday: Polly-O Pan Pie, Spicy Bacon Jam, Detroit-Style Marco Pollo Pizza, and More!

Dailywaffle's Garlicky Spinach Pizza
Dailywaffle's Garlicky Spinach Pizza
"Replicated the garlicky spinach pizza from Tomassos in San Francisco using Kenjis NY Style crust, cold fermented 4 days, broiler-method on steel.This is the personal size. Spinach tossed with garlic goes on right after the pie comes out and wilts on its own. Top with grated parmesan. No side salad necessary. More, including some serious fangirling over the Baking Steel, at dailywaffle.com"dailywaffle
Adam Kuban's 313za Supreme
Adam Kuban's 313za Supreme
After a previous attempt at 60%H Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, "almost melts in your mouth." Anyway, this pie? SUCCESS! it could have stood a couple more minutes in the oven, and it's not as pretty as some 313zas submitted to MPM, but I think I'm on track. Topped with homemade Pizza a Casa fennel sausage and diced green pepper and onion.
Polly-O Pan Pie
Polly-O Pan Pie
"Using Kenji's Foolproof Pan pizza recipe. Boar's Head Pepperoni. Uncooked San Marzano sauce (touch of grated garlic, salt, sugar). Green pepper and onion. Lots of Polly-O cheese.Cooked at 550F, longer than recipe specified."eatitatlanta
Amusebouche: Not What I Expected
Amusebouche: Not What I Expected
"I had great ingredients: San Marzano crushed tomatoes, local fresh smoked and fresh mozzarella, Tasso ham to top my half and scallions for garnish. I followed the recipe "for a Detroit Style" Pizza I found on line, purchased the proper panLooked great good taste but the crust was underdone, the dough did not proof. More here." amusebouche1good taste but the crust was underdone, the dough did not proof. More here." amusebouche1
Spicy Bacon Jam Steel Pie a la SonnyC79
Spicy Bacon Jam Steel Pie a la SonnyC79
"After a couple of months off (don't ask), I finally got back in the pizza making game last night with this pizza that was cooked on the Baking Steel in 5-6 minutes.This was probably the best that my crust has turned out at home...nice and airy at the edges, with really thin slices. I topped this one (sparingly) with spicy bacon jam, pepperoni, crushed San Marzano tomatoes, and roasted red peppers, and then covered everything with quite a bit of fresh grated mozzarella.The first pizza I made got stuck on the peel and turned out hideous looking, but I was really pleased with how this one turned out and am happy to be back on MPM! Maybe I'll submit the ugly one next week, haha!" SonnyC79
Whole Wheat Half Mush from Bartonkt
Whole Wheat Half Mush from Bartonkt
"I made a 100% hydration whole wheat pizza based on VillaRoma's 100% whole wheat recipe. The dough was very supple and easy to work with. Half cheese, half mushrooms, green bell peppers, and onion, with dry aged whole milk mozzarella and fresh basil. I also tried the chopped Pomi brand tomatoes on this and found them fairly decent." bartonkt
Mushroom, Onion, and Ham Pie by Wagyutail
Mushroom, Onion, and Ham Pie by Wagyutail
"Caputo rosa, 65% hydration, .5% cake yeast, room temp rise for 6 hours, punched down, balled up, fridged for 2 days. Strianese DOP tomatoes, fresh mozzarella, pecorino, mushroom, onion, and ham on this one." Wagyutail
Pepperoni and Jalapeno Pie from CCgus
Pepperoni and Jalapeno Pie from CCgus
"This pie is a mix of CaputoPizzeria flour and a little bit of whole wheat. After a 24 hour rise I used an olive oil based garlic and basil sauce then added mozz, pepperoni, and jalapenos to top it off.Cooked in about a minute's time in my backyard WFO." ccgus
The Motorino a la Millions
The Motorino a la Millions
"This was my humble imitation of Motorino's famous pie:Brussels sprouts, fresh mozz, garlic and pancetta. Baked in 90 seconds on steel." millions
Okaru's 'Jalapeno Popper' Pie Redux
Okaru's 'Jalapeno Popper' Pie Redux
"Like last week's, but tweaked.Cold fermented crust with beer added for zing. Topped with softened cream cheese, crushed tortilla chips in 1/3 inch pieces, 50/50 shredded Monterey Jack and Cheddar mix and then seeded, roasted and peeled Jalapeos, but twice as many as last week. Baked on steel. Nailed it this time." Okaru
Harmsyseatown's Pizza Party
Harmsyseatown's Pizza Party
This was one of three different pies I made for a party this past weekend. Kenjis NY Style Dough recipe using a stand mixer instead of a food processor. I was limited to a 24 hour cold ferment, but the pies came out delicious nonetheless. San Marzano Tomatoes and Aleppo Pepper in the sauce, topped with fresh Mozzarella and Basil cooked on my baking steel. Harmsyseatown
Kenposurf's Marg
Kenposurf's Marg
"'Regular' Pie..sometimes simple rocks our world. Chewy with some crispness to it..folded well :-)" Kenposurf
Norma's Marco
Norma's Marco "Pollo" Detroit Pie
"This was a Marco Pollo Detroit-style pizza. Other Detroit-style pizzas on my blog." Norma
Billgraney's Dutch Oven Pie
Billgraney's Dutch Oven Pie
"I haven't contributed in a while because I've been making the same pizza every week, but I've been lurking. This week I made a last minute decision to try baking a pizza in a dutch oven. There is room for improvement but I'm encouraged with the initial results and have plans to improve the process in the future. Toppings: tomato/mushroom sauce & mozz. Cheers!" billgraney
Emsey's Philly Cheesesteak Pie
Emsey's Philly Cheesesteak Pie
This was a loose interpretation of a Philly Cheesesteak-type pizza. A pesto base, provolone and jack cheese, some grilled steak, red bell pepper and lots o' green onion. Some butter and sea salt to crust the rim, and thisdisappeared pretty quickly. emsey
Hawaiian-Style Pan Pie by Emserious
Hawaiian-Style Pan Pie by Emserious
"Kenji's foolproof pan dough (KA bread flour, red star fast rise yeast (a little heavy-handed). 1 day ferment at room temp, 2 hour bench rise in a cake pan. 550 oven for 12 minutes then under broiler for 2 minutes. Pies had a simple red sauce, flax, aleppo chile, green peppers, leftover spiral ham, pineapple, low moisture mozzarella and parmesan cheese. The closer one had hot jalapeños as well." emserious
Farewell Pizza from Dhorst
Farewell Pizza from Dhorst
"A couple of weeks ago, I made this pizza on my last day at work for my very dear friend Pat and I to share for lunch. Occident flour, 60% hydration with ADY and kosher salt for the dough. Overnight fermentation in the fridge with a two hour rise the next morning. 550 for 8 minutes. The round was topped with some garlic and olive oil, a bit of ricotta, mozzarella and provolone. Since Pat and I love spicy things, I dressed it up with some roasted cherry tomatoes and jalapenos and of course some aleppo. No worries about Pat's belly—I'll still be feeding the bear even if I don't work with him any longer. Where am I now? I'm working my dream job at a WFO place in a Syracuse 'burb. Moreon that soon! dhorst
Florida9's Sausage & Mushroom
Florida9's Sausage & Mushroom
"Reworked Reinhart's Napoletano dough, using about 40% bread flour, resulting in far better browning and a nice, puffy cornicone. Locally made Italian sausage, cremini mushrooms, and low-moisture mozz on a pureed tomato sauce base. Baked on a steel at 550 for just about 6 minutes."Florida9
TXCraig's Lemon Zest and Rosemary
TXCraig's Lemon Zest and Rosemary
"This pie had dry WM mozzarella (I ran out of fresh) microplaned lemon zest, chopped fresh rosemary, evoo, and a pinch of sea salt on a SD crust. Baked @ 925F for 45 seconds. It was very tasty. TXCraig