Slideshow: My Pie Monday: Peking Duck Pizza, Chicago Deep Dish, Breakfast Pies, and More!

Deep Dish Pan Pizza, Part 2
Deep Dish Pan Pizza, Part 2
"Avjar Pepper Spread, Low Moisture Mozzarella, Double Cream Brie, Scallions finished with Mikes Hot Honey, an Egg and Aleppo Pepper.  More here." amusebouche1
Julia B's Passover Pie
Julia B's Passover Pie
"My amazing matzo pizza creation!" —Julia B
Suziey's Sicilian Pepperoni Pie
Suziey's Sicilian Pepperoni Pie
"I had to make pizza for 30 people at the weekend (this one was the first of nine pizzas) so I went for a Sicilian style using a variation on Kenji's basic square pan pizza dough recipe. I topped it with pepperoni, beef sausage and the best ham I've ever tasted." Suziey
Derricktung's Peking Duck Pizza
Derricktung's Peking Duck Pizza

"As we continue our Kickstarter for Za Pi, we begin testing some more non-traditional pies that we hope to sell at the farmers market!  Unfortunately this one probably won't make it due to prep time required…

This is a Peking Duck Pie, topped with a hoisin sauce diluted with chicken stock, Peking duck meat and skin pieces, and finished post bake with fresh diced cucumbers and spring onions. I vastly underestimated how much meat I could get from the duck, and probably won't go through the trouble of preparing this for farmers markets due to the effort involved in drying, saucing, roasting, and breaking down the duck.  Far more time consuming than I thought it would be, even though it was tasty!

Dough was standard 65% hydration with 50/50 AP/00, 0.75 ADY, 2/2/4$ salt/sugar/EVOO,  5 day cold ferment, 7 oz of dough stretched to 10 inches.  Baking Steel under broiler for 2-3 minutes."

Derricktung
Spicy Salami Caputo by Millions
Spicy Salami Caputo by Millions
"This was made with dough from my new 55lb bag of Caputo 00. Spicy salami, low-moisture mozz, tomato, dried red pepper and olive oil. Kind of a Neapolitan/New York blend. Baked on the steel at about 670º for 90 seconds or so. "millions
Csafranek's WFO Margherita
Csafranek's WFO Margherita
"Here is another WFO pizza! Dough (100% Caputo flour) fermented about 18 hours between room temp and refrigerated. Cooked in WFO at about 800 degree floor temp in about 90 seconds. Margherita pizza, my favorite!" Csafranek
Sourdough Pizza a la Paralleli
Sourdough Pizza a la Paralleli
"The first outdoor pies of spring and the last of my BSM Contadino "00". I used homemade starter that finally lost its overly acidic taste after 6 weeks and four washings.  90 seconds on my 2Stone Pro." Paralleli
Easter Leftovers from Emserious
Easter Leftovers from Emserious
"Easter leftover pies.  Kenji's foolproof pan dough baked at 550º for 14 minutes, 2 minutes under the broiler for each.  Ham, pineapple, whole milk mozzerella and onion with Aleppo pepper and Kenji's NY red sauce on the left. On the right is a leftover scalloped potato, shredded cheddar, ham, roasted Brussels sprout, shallot, and bacon white pizza w/ pickled jalapeño and thyme added after the pie came out of the oven. Double nap time. :)" Emserious
Matt R's Breakfast Pie
Matt R's Breakfast Pie
"For a special Sunday breakfast, I made my first breakfast pizza.  NY Style dough with a thin layer of Don Peppino sauce, which is on the sweeter side to counterpoint the savory toppings. Topped with slightly undercooked center-cut bacon, soft scrambled eggs made in the bacon fat with a little added cream as liquid to help withstand the oven, cubed sweet red pepper, a light dusting of pecorino and a bit of shredded cheddar and jack. The bacon finished crisping on the pie and the eggs browned a bit under the broiler.  Made on the baking steel, for a dough at once crisp and light.  It was a wonderful treat that we'll do again!" —Matt R