Sourdough Crust Pizza by Kengk
"Sourdough crust pan pizza, chunky tomato sauce, with provolone and a tiny bit of cheddar, romano added after baking. Would have been better with some pepperoni." —kengk
Scott D's San Felice Margherita
"Here is a Margherita I made using my new San Felice double zero flour. The dough had a counter rise for 10 hours and then was balled and refrigerated for 36 hours. It was cooked in a wood fired oven for about 70 seconds." —scottd
Amusebouche1's Brie and Prosciutto Pie
CCurmudgeon's New York Style Mozz
"This is my first time submitting and first time making Kenji's NY dough & sauce. King Arthur bread flour was used. The dough came out with a stickier consistency that expected (more like Lahey's no-knead), but turned out really well regardless. This one was cooked after about a 24-hour warm proof, but am making pizzas tonight that have been proofing for 3 days cold (can't wait). Dry mozz and around a 3 min cook at 550 / hi broil on a stone."
Derricktung's Pulled Pork and Mango Pizza
"Wanted to try my hand at a BBQ pulled pork with mango. First version had a full layered base of pulled pork, sauce on top, and large chunks of mango. Mango combination was the best bite, so for the second version, reduced the amount of pork into smaller chunks, finer dice to the mango, and some fresh mozz. The pulled pork could likely use some more saltiness (sauce was too sweet with mangos), and jalapeno's might add a nice kicks next time.
Dough was a 50/50 Caputo/Conagra flour, 70% hydration, 3% salt, 3% sugar, 6% oil done on a heated Baking Steel/Broiler method." —derricktung
SonnyC79's Jalapeno-Honey Thin Crust Pizza
"Here's another really thin crust pizza using Peter Reinhart's neapolitan-style dough. I topped this one with crushed San Marzano tomatoes, fresh mozzarella, fresh basil, Boar's Head pepperoni, and a simple mixture of roasted jalapenos and honey that I made the day before. The honey was a great addition and made this a memorable pizza. It looks greasy, but I swear, it's just the honey!!" —SonnyC79
Sharp Cheddar-Spiked Pepperoni Pie by Paralleli
"Pepperoni Pie. Margherita natural casing stick pepperoni, mozz and a bit of sharp cheddar." —paralleli
Okaru's Parm-Topped Puttanesca Pizza
"Cold fermented crust. Sauce is a variation of puttanesca with organic Roma tomatoes, onion, garlic, jalapeño pepper, capers, kalamata olives, lemon juice and basil. Topped with parmesan, mozzarella, provolone, asparagus and fresh basil. Baked on steel." —okaru
Norma's Cinnamon-Sugar Detroit Pie
"This Detroit style pizza had dressings of melted butter, cinnamon and white sugar. It was inspired by TXCraig1 since he had made a Detroit style pizza the same way before I did. TXCraig1 helped me with the amounts of dressings to use. This Detroit style pizza was delicious in my opinion and I thought it reminded me of eating Moravian sugar cakes, which I hadn't eaten in a long while. Thanks TXCraig!!!!
Mashed Potato and Cheddar Pie from Kcanonico
"This is my version of a mashed potato pizza, sans bacon for the vegetarians in the mix. The mashed potatoes were made with butter, sour cream, milk, garlic, and fresh parsley. They were topped with marbled sharp cheddar cheese. For more drool worthy photos check out my blog This Is Why KTC Is Hot or like me on Facebook!"
Java Jam Pie by Dhorst2
"Fresh mozzarella rubbed with Lock N Load Charlie Don't Surf Kona coffee and smoked with asiago on a garlic base topped with an egg and bacon jam, cooked in the WFO at work. This is part of a challenge for 37 Cooks, sponsored by Lock N Load Java. It was really cool and the guys said it was like having a diner breakfast, no liquid java required. Oh, btw, Lock N Load is 100% veteran owned, which I think is pretty cool!" —dhorst2
Chili Cheese Pie by Imwalkin
"NY dough, 4 days in refrigerator, 2 hr bench rise. Aleppo on dough, then San Marzano sauce spiked with Calabrians, pecorino, smoked mozzarella, scamorza, dry mozzarella, pepper jack, chili threads. Nice zip to this one." —Imwalkin
Rustic Green Onions, Olive and Garlic pie.
"Included but not shown, a nice bottle of Valpolicella. Baked on a cheap stone in the oven of a 1940's stove temp maxed out." —kenposurf