Slideshow: My Pie Monday: Thai Chicken Karaage, 40 Second Pepperoni, Triple White Sauce Combo, and More

Don't Fix What Ain't Broke Pizza from Jimmyg
Don't Fix What Ain't Broke Pizza from Jimmyg
"Another of my Sicilian Rianata pizzas topped with chopped tomatoes, anchovies, garlic, young pecorino cheese and oregano, on a durum wheat crust." jimmyg
Food-Processor Crust, Fresh Basil Pie from Okaru
Food-Processor Crust, Fresh Basil Pie from Okaru
"Just a pie to watch hoops on TV with. Food processor crust, slow cooked sauce like the New York style but without onion or butter (no comment on whether it has sugar). Topped with 80% mozzarella and 20% provolone, Shitaake mushrooms, oil cured olives, hot banana peppers and fresh basil. Baked on steel." okaru
40 Second Pepperoni from TXCraig1
40 Second Pepperoni from TXCraig1
"Vermont Smoke and Cure pepperoni, dry whole milk mozzarella, simple tomato sauce (Cento Italian run through a food mill, with a pinch of sugar and salt), fresh garlic and oregano. 40 seconds @ 975F on the deck. The only thing faster than the bake time is how quickly it disappears ;) " TXCraig1
Imwalkin's Smoked Mozz, Scamorza, and Rosemary Pizza
Imwalkin's Smoked Mozz, Scamorza, and Rosemary Pizza
"This week made Tipo 00 dough. This pie topped with extra virgin olive oil, sea salt, scamorza, smoked mozzarella, red onion, and fresh rosemary. Baked on steel." Imwalkin
Sourdough Crust Pie by Kengk
Sourdough Crust Pie by Kengk
"Sourdough pan pizza. The crust is 68% hydration, fermented 24 hours in the mixing bowl and then three hours in the cast iron skillet. The sauce was inspired by the Serious Eats, New York Style sauce. Italian sausage, pepperoni and provolone. Served with a side of Cape Cod chips." kengk
Alexwood's Baking Steel Pizza
Alexwood's Baking Steel Pizza
"America's Test Kitchen dough recipe, 36 hr cold ferment, 8 hr room temperature rise, Kenji's NY style pizza sauce, whole milk mozzarella, basil, and garlic oil. Cooked on baking steel pre-heated at 550 for 1 hr, cooked in 4.5-5 minutes." alexwood
Chrognac's Oscar-Worthy No-Knead
Chrognac's Oscar-Worthy No-Knead
"Our pizza for the Oscars. Kenji's foolproof pan dough, 20 hour rise, topped with mozzarella, chunks of homemade meatballs, and a bit of cheddar. Baked for 15 minutes at 500F, came out delicious." chrognac
Mack's Clone Pizza by Norma427
Mack's Clone Pizza by Norma427
"This was a Mack’s pizza attempt.

Other pictures of the Mack’s attempt on my blog." Norma427

Pizzabakker's Triple White-Sauce Combo
Pizzabakker's Triple White-Sauce Combo
"These are three of the "white-sauce" pizza's I made from Jim Lahey's book. The top one has Béchamel Sauce, Mozzarella, Ham & Peas, the middle one has a Caramelized Onion Sauce with more Onions on top, and the bottom one is a Béchamel, Leek & Potato pizza. Very different from all the Margherita's I've made in the past months, but very tasty indeed ! Baking time around 5:30 minutes on a 350C (IR) Baking Steel with the broiler turned on." Pizzabakker
Florida9's Reinhart Napoletano Redux
Florida9's Reinhart Napoletano Redux
"Modified Reinhart Napoletano recipe (roughly 60% KA AP, 40% KA BF), marinara sauce, garlic slivers, 24-month Parm and oregano. Baked on a steel at 550 for just under 6 minutes." Florida9
Chicken Sausage and Basil Pizza by Daajo22
Chicken Sausage and Basil Pizza by Daajo22
"My first submission to MPM!! This is my basic dough, 1/2 Bob's red Mill whole wheat flour half white all-purpose flour. Love this recipe for the sweet taste and good crunch!! Cooked at home convection bake, 400° 12 minutes. Newman's marinara, basil paste when I don't have fresh, mozzarella cheese, black olives and sliced chicken sausage. This crust tends to cook better on a screen rather than a stone. Now that I've got the crust it's time to get crazy with the toppings!!" Daajo22
Tscarborough's Kraut and Pastrami Reuben Pie
Tscarborough's Kraut and Pastrami Reuben Pie
"This is a Detroit style Reuben pizza cooked in the WFO for about 8 minutes. The dough is straight All Trumps bromated at about 70% hydration, bulk fermented for 20 hours at 70 degrees, then balled and retarded for another 8 hours in the fridge (in the pan for this pizza). I bought a 3/8" slab of good pastrami that I jullianed and mixed with coarse grated provolone. The edges have brick cheese, and at the 7 minute mark I added home made thousand island dressing and topped it with Frank's sour kraut (it is a dry kraut). My quests were skeptical, but only until they tasted it. I will definitely add this one to the rotation." Tscarborough
Paralleli's Sausage and 'Shroom
Paralleli's Sausage and 'Shroom
"Sausage and mushrooms. Baked on my 1/2-inch slab of A36 steel from the local fabricator. Nothing fancy: KABF, 62% HR, 1% Sugar, 2% Oil, 2% Salt, 0.4% IDY, balled and 22 hours in the fridge. About 2.5 hours at room temp before baking." paralleli