Slideshow: My Pie Monday: Deep Dish, BLT, Spicy Soppressata and More!

Spicy Soppressata by TXCraig
Spicy Soppressata by TXCraig

"Sclafani crushed tomatoes (courtesy of Slice’r dhorst—thank you!) with a pinch of salt, fresh mozzarella, sliced garlic, fresh oregano, crushed red pepper flakes, and Soppressata. SD crust; 50 seconds at 950F." TXCraig1

Amusebouche's Fig Pie
Amusebouche's Fig Pie

"Fig, Brie, Pancetta, Arugula, Pine Nut Pizza…" Amusebouche1

Kengk's Sausage-Jalapeno Pie
Kengk's Sausage-Jalapeno Pie

"New York style crust, sausage, jalapeño, provolone with romano added after baking. Cooked on preheated Lodge pan with broiler started right before going into oven." Kengk

Porcini Pie a la Okaru
Porcini Pie a la Okaru

"Our Food Coop had whole frozen Porcini mushrooms, so:  Cold fermented food processor crust, frozen and thawed two additional days in fridge.  No-cook sauce with hot Calabrian peppers.  Cheeses are 75% aged mozzarella, 20% water buffalo taleggio, 5% parmesan. Topped with frozen, thawed and sliced porcini mushrooms, oil cured black olives and roasted red peppers." Okaru

Steve's Reuben Pizza
Steve's Reuben Pizza

"Dough is 60% hydration using a high protein flour and a three day cold rise. Thousand island dressing for the sauce. A layer of swiss cheese. Corned beef and sauerkraut. Then swiss and mozzarella on top. Cooked in my home oven on a cordierite stone at 550º F for 6 minutes." —Steve

Pepperoni Steel Pie by Paul
Pepperoni Steel Pie by Paul

"My first try with pizza steel. 500 degree oven. 12 minutes. Kenji's dough recipe, 3 day rise. Mozzarella, pepperoni, San Marzano tomatoes. The crust was killer. The pizza steel is a great improvement over the stone." —Paul

Maple Onion and Bacon Pizza from Robulia
Maple Onion and Bacon Pizza from Robulia

"Maple caramelized onion, bacon, and baby kale pie with Oaxaca cheese. Done on a stone in the oven at 500 degrees." Robulia

Cookerman's Detroiter
Cookerman's Detroiter

"Detroit-style for this week. Pep and par-cooked home-made sausage went  under the whole milk mozz and Muenster blend, with peppers and mushrooms on top. Baked about 20 minutes at 475, sauced with marinara as it came out. The 67% hydrated dough was cold-fermented for three days."

We really like this method not only for the taste, but for the fact that we recently had a group over and were able to make four pies simultaneously instead of being stuck in the kitchen with a paddle, covered in flour." Cookerman

Antipasto Pizza from FoxesLoveLemons
Antipasto Pizza from FoxesLoveLemons

I'm calling this an Antipasto Pizza, but really, it was just bits and pieces of stuff I had in the fridge that were vaguely Italian-ish. The important thing here is the complete "how to grill a pizza" tutorial that accompanies this pie. After many trials and errors, this is the best method we've found." FoxesLoveLemons

Portobello Pizza from Half Bello
Portobello Pizza from Half Bello

"First try at home made crust..Nailed it..Simple pie..shredded mozzarella, shredded parm, portobello mushrooms, Trader Joe's pizza sauce, baked at 500..a little well done that's how we like it.:-)">Half Bello

Philge's Artichoke Broiler Pizza
Philge's Artichoke Broiler Pizza

"Here's my first submission, and third attempt at the broiler method with a pizza stone! Toppings include artichoke, green olives, onions, and a generous helping of sausage. I used the Neapolitan dough recipe from this site and am very happy with the results!" Philge

BLT Pizza from Andris
BLT Pizza from Andris

“BLT Pizza. Dough inspired by Kenji, 2 day cold ferment.  Surprise Red Dragon cheese, maple cured bacon, raw grape tomatoes and torn romaine leafs. Cooked on a Baking Steel.” Andris

RLP122's Midwestern-Style Deep Dish
RLP122's Midwestern-Style Deep Dish

"Deep dish pizza, Midwest style. My first real attempt at deep dish and I was quite pleased with it.

The dough is foolproof pan pizza dough by J. Kenji López-Alt with mozzarella and smoked provolone slices on top of the crust. It was then topped by a raw tomato sauce consisting of canned tomatoes, basil, oregano, black pepper and garlic. Canadian bacon, pepperoni, Italian sausage, bacon, mushrooms followed with shredded mozzarella and a handful of cheddar topping it off. The pizza was baked to the halfway point without the top cheese at 550® F in a convection oven. The shredded cheese was added and finished to a total of 15 minutes." RLP122