Gibran's Late Night Pizza Margherita
"This my late night pizza margherita. Don't remember the workflow for this one exactly but all I know it was absolutely delicious." —Gibran
Pork Belly Pie from Jrex
"First pizza in over two years. Just scrounged for some stuff in the fridge I didn't know what to do with. I just winged the dough by feel, but it's probably close to Kenji's Bar Pizza Dough. Added the pork belly adobo, 2 egg yolks, and some grated Malagos Farms' Blue Pepato cheese post-bake. Baked in 450º F brick oven for 6-7 mins.
What worked: The blue cheese, although not native to Filipino cuisine, added a welcome depth.
What didn't: Crust was too thin to hold the eggs and the rich sauce would've been better complemented by a thicker crust." —Jrex
Hot 'n' Spicy Buffalo Margherita from Tommy Ray
"This one is probably my favorite. I make it last because I end up eating most of it. Italian tomatoes, buffalo mozz, banana peppers and, post-oven, a generous amount of basil and Mike's Hot Honey. Mmmmm mmmm. Cooked 3-4 minutes on the steel and a minute under the broiler." —TommyRay
Hamburger Pizza from Kengk
"Hamburger pie, plain yellow mustard for sauce on one side, Cento canned sauce on the other, non pickle, side. Gruyere, cheddar and a little onion. I baked the pie with a lot of oil on the cold to start pan to get a nice frying action on the crust." —Kengk
Okaru's Pizza with Bitter Greens
"Cold fermented food processor crust made with '00' white flour. Uncooked San Marzano sauce with Calabrian hot pepper. Cheesed with a light dusting of parmesan, half aged mozzarella, half feta. Topped with sliced marinated artichokes, sautéed greens (dandelion, kale, mustards) and pitted, halved Gaeta olives. Cooked on steel."—Okaru
Bianca Pie a la Pizza Partito
"Sourdough crust using Camoldoli starter and Swany white flour with 70% hydration. Fresh mozzarella, fresh pressed garlic, fresh basil, California koroneiki olive oil. Wood fired." —PizzaPartito
Mini Pepperoni Pizza from MightyPizzaOven
"Mini Pepperoni pizza, shredded whole milk moz. cheese, pepperoni whith every bite... guaranteed." —MightyPizzaOven
Thom and Ali's Python Pies
"I recently bought a pound of Burmese Python meat for Ali, my very understanding girlfriend. We decided to put it on a pizza. (Any excuse to have friends over for a party!)
We chose to go the Mexican route, preparing the snake in a lime bath overnight like a traditional ceviche. (As snakes go, python is particularly tough, so the acid also helped tenderize the meat.) Accompanied by beans, red onion, smoked mozzarella, and cilantro, we had what we thought would be a real winner.
The crust was homemade, using a Chicago-style recipe that she and I have been developing for a few months. We used a pasta flour from King Arthur (go Vermont!) with an amount of cornmeal, olive oil, and lots of love. Two rises later, we formed our crusts onto a cookie sheet, added some sauce (a blend of tomato paste and some other basics we had lying around,) and loaded everything else on.
We baked the pizza in a hot oven with the snake on it. Though ceviche purists lament, acid alone won't kill salmonella. A properly butchered snake can certainly be eaten without heat, just like a real ceviche, but we didn't trust this python's provenance (While we bought it in the US at a reputable grocer's, it was processed in Vietnam).
When our friends tried this pizza, they remarked at the meat's unusual texture. Then they tucked into some of the back-up, snake-free 'za's we made to round out the meal. Ali and I also breaded and fried some leftover snake meat so we could enjoy the meat on its own. It was tougher than tough.
I do not think we will be making this again, but we're both very glad we gave it a try. You can see an album of our Snake Pizza Night photos here on Flickr." —Thom Wall
"Is it Pizza, or Beet-za? Dough is 60% hydration made with 90% KABF and 10% Semolina. I've found that a touch of Semolina makes for a thinner crust. Again, the bounty of our garden provided the components necessary for an awesome pie: EVOO, fresh thyme, and a sprinkling of Parmesan and Pecorino for the base; then blanched leek scapes, blanched heirloom beets, goat cheese, and a sprinkling of crushed pistachios. Garnished with a light dusting of lemon zest. Baked on The Baking Steel with a surface temperature of 620 degrees for 3 minutes. It was mind-blowingly delicious!" —Juanito61