TXCraig's Pepperoni Pie
Adam Kuban's Bar Pie (No. 5)
Prosciutto-Pea Steel Pie by Andris
Braised Fennel and Sausage Pie from Chris
Pizza Night Chez Imtopher
NY-Style Pepperoni and Jalapeno Pizza by Millions
Rapini and Asparagus Pie by Okaru
Mascarpone and Nutella Dessert Pie by SonnyC79
Norma's Vegetarian Detroiter
PizzaQueen's Chorizo Cheddar Pizza
Cracker Crust by Derricktung
"To celebrate the success of our kickstarter and to avoid the crazy storms in the Midwest, my wife and I stayed and had two pies, one cracker crust attempt, and one Neo-Neapolitan. This is my 2nd ever attempt at a crack crust pie, with hot Italian sausage and shredded mozz on top.
45% hydration dough with 4% oil, used AP flour, one day cold ferment with 2.5 hr rise at room temp. Rolled it out, docked it, par baked until lightly brown, pulled it out, topped it, and then put it back in without the cutter pan directly on steel at 450 degrees convection.
A few things to change next time:
1. Roll the dough thinner.
2. Dock the dough harder. (The dough rose more than expected on the par bake)
3. Bake for longer. (Some parts were crisp, others were more chewy...)" —Derricktung
BGEPizza's Baby Sinclair
"Saw Erin's post a couple of weeks ago about Roberta's 'Baby Sinclair' pie and had to try it. Couldn't find Calabrian chilis so I used an Italian hot antipasto spread called La Bomba. Nice and spicy. Couldn't find maitake mushrooms, so I used shiitakes. Couldn't find dinosaur kale so I used curly. Couldn't find banyuls so I used red wine vinegar. Other than that, I followed the recipe exactly. Hahaha!
I used Caputo 00 Pizzeria flour and baked in the oven between two pizza stones, one for the pie, the other on the rack above to radiate. About 700* for 4 minutes. OMG!! That was soooo good!!!"—BGEPizza