Slideshow: My Pie Monday: Smoked Pork Jowl Pie, Spanakopita, Asian Pear Pizza, and More!

TXCraig's Cheeky Basil Pie
TXCraig's Cheeky Basil Pie
"Smoked pork jowl, Parmigiano-Reggiano, and fresh basil. 48 hour room temperature SD crust. 50 seconds at 950F in the Acunto." TXCraig1
Adam Kuban's Bar Pie (No. 3)
Adam Kuban's Bar Pie (No. 3)
"I've been on a bar pie kick lately. It's much more forgiving in a home oven than New York–style and easier to eat when you're only cooking for one pizza-eater. This one has a 4:5 ratio of AP flour to semolina flour. it's the purported Star Tavern method (again), at 55% hydration. This time I rolled it out super-freakin' thin and made sure to sauce and cheese it right to the edge. I'm happy with the cheese doneness and the sauce. Crust was a little too thin this time. And maybe a bit too chewy. I may play with the AP flour–semolina ratio." —Adam Kuban
Okaru's Spanakopita Pie
Okaru's Spanakopita Pie
"Cold fermented processor crust. Brushed with EVOO, sprinkled with grated pecorino, dabbed with Spanakopita mix (sauteed fresh spinach squeezed dry, feta, Greek yogurt. garlic, scallions. dill, mint, beaten egg, pepper, aleppo pepper) and finally with kalamata olives and haloumi cheese." Okaru
JimmyG's Solo Slice
JimmyG's Solo Slice
"Last slice of the night-topped with mushrooms, onion, chili flakes, parsley, and a mix of young pecorino and mozzarella. The dough formula was: 100% flour (3:1 mix of 00 flour and all-purpose flour), 65% hydration (water temperature 127F), 2.6% salt, 3.5% sour dough starter, baked at 550F." JimmyG
Asian Pear Pizza from Amusebouche1
Asian Pear Pizza from Amusebouche1
"This is an adaptation of a pie I saw at Whole Foods Columbus Circle NYC. Baby spinach topped with Munster, scallions, Asian pear and brie. It was far better than I expected. More here." Amusebouche1
Fornographer's Classic Marg
Fornographer's Classic Marg
"First forno stars of the season! Classic Margherita. San Felice Flour. 62% Hydration, 2.7% Salt, .05% Cake Yeast. Bulk for 2 hrs and balled for 22 hrs all at the same temp (70F-73F). Baked for 50 seconds on my Forno Bravo Andiamo 70 with a 950F floor temp, 900F wall temp, 1200F+ dome temp, fire lapping across the dome. Very tender and pillowy crust even the next morning after taking the leftover out of the fridge." Fornographer
Sourdough Pepperoni Pizza by Alannaface
Sourdough Pepperoni Pizza by Alannaface
"Sourdough starter discards get put to good use in this simple crust that would shine with light spring toppings as well as it does with marinara, mozzarella, pepperoni and oregano. Baked in a cast iron pan to encourage browning of the undercarriage, this flavorful dough was light and crisp. As a San Francisco Bay Area person I had to try my hand at this classic sourdough crust after baking my sourdough bread. More beauty shots can be found on my blog!" Alannaface
Quattro Formaggi by Andris
Quattro Formaggi by Andris
"Four cheese pizza made with a modified Kenji's NY style dough! Baked on a Baking Steel. I was inspired after a peace!" Andris
Leftover Reheat from Imtopher
Leftover Reheat from Imtopher
"Leftovers. My go-to pizza these days, Kenji's NY dough & sauce. Dough: overnight warm rise, four day cold ferment. Foreground: Pepperoni, mushroom & fresh basil. Background: Plain cheese (Dry Mozzarella, Provolone, Asiago, Romano) and what is left of a pepperoni pie. Cooked on a stone at 500 degrees." Imtopher