Slideshow: My Pie Monday: Bacon-Fig Pizza, Chicago-Style Deep Dish, and More!

Isle of Wight Ninja by MyPerfectPizza
Isle of Wight Ninja by MyPerfectPizza

"My usual sourdough base, fresh Isle of Wight tomatoes, mozzarella, spicy Calabrian nduja, parmesan and oregano from the garden. Full details and more pictures here" MyPerfectPizza

Professorplum's Improv Pie
Professorplum's Improv Pie

"A few months back, I moved to a place with an electric oven that I quickly learned was unable to top 400ºF—which made my standard bake-then-broil method unworkable. Subsequent efforts were disappointing, but yesterday I made a breakthrough.

Redemption came in the form of an inversion of the skillet-broiler method: I started the pizza on a pre-heated baking stone on the oven's top rack, then moved it to a cooling rack that I held over a gas burner to char the base.

This pie used a 70%-hydration dough with tipo '00' flour, tomatoes, capers, fennel salami, EVOO, buffalo mozzarella, Parmigiano Reggiano and cracked pepper. Not bad for an improvised workaround!" Professorplum

Forza's Classic Marg
Forza's Classic Marg

"Opening Day 2013 finally came, and with it came a classic margherita. More pizza, schiacciata, and baby pics on my blog." Forzapizza

Deep Dish by MightyPizzaOven
Deep Dish by MightyPizzaOven

"Emergency dough. Dough Recipe, Flour (100%), Water (47%), ADY (.75%), Salt (.5%), Olive Oil (5%), Corn Oil (18%), Butter/Margarine (1%), Semolina (20%), Total (192.25%)

Toppings: Raw mild Italian sausage, shaved onion, provolone cheese, mozzarella cheese, crushed Classico tomato (drained). 16 minutes bake time using MPO, the crust was bit crispy. For more pics, click here. MightyPizzaOven

Odd Shaped Margherita Pie from Kenposurf
Odd Shaped Margherita Pie from Kenposurf

“At least it is for me, as I like to consider myself from the rustic, funny shaped pie school. I guess it's bound to happen now and again...did everything right, but the pie came out round..hmmmph (?). Tasted real good: TJ's raw dough, salted San Marzano's given a quick pulse or two in the food processor, pinch of oregano from the garden, some mozzarella and some chopped garlic. Into the oven set at 500, drizzle some olive oil and dust w/a nice pecarino, top w/a whole lot of fresh basil from the garden. Served w/an excellent bottle of Pinot Noir from Longboard Vineyards.” Kenposurf

Codfish30’s No-Yeast Pizza
Codfish30’s No-Yeast Pizza

”No yeast, just my 3YO sourdough starter, (she's called gemima) Made a poolish, to varasano recipe dough (65.5% hydration), 3 day rise, balled after mixing (mixed 8 mins, added the salt, then 8 mins longer), skillet broiler method. extra browning achieved via blowtorch. like a boss.” Codfish30

Ndfanwabashman’s Prosciutto, Artichoke, and Basil Pizza
Ndfanwabashman’s Prosciutto, Artichoke, and Basil Pizza

”Here's my last pizza put of a batch of dough that ended up making four pretty stellar pies. It was a two hour bulk rise and then balled and rose again for about 8 hours. I topped it with olive oil, mozz, prosciutto, artichoke hearts and basil. Although it wasn't round the flavors really complimented each other.” Ndfanwabashman

Derricktung’s Italian Beef Sandwich Pizza
Derricktung’s Italian Beef Sandwich Pizza

"Between the votes of Italian Sausage, Italian Beef, and Maxwell Polish pizzas, the customers voted for an Italian beef pizza for our last special! We used some Hot Giardiniera from "That Pickle Guy" (local Chicago giard maker) as a base, tore up some slices of Papa Charlie's Italian beef, and then finished with some mozzarella on top. It was just like eating an Italian beef sandwich, but with softer and more delicious crust as bread! One of our challenges with this pizza was the crust creep, as the toppings didn't seem to be heavy enough to keep the crust at bay. And we're still working on perfecting our stretching technique as well." Derricktung

Breakfast Pie from Aaron
Breakfast Pie from Aaron

“This is a breakfast pie, cooked on a stone at 500 degrees, topped with mushrooms, vegan sausage, mozzarella, aged white cheddar, a little bit of olive oil, and of course, two eggs.” —Aaron

NY-Style Pie from Tipsykit37
NY-Style Pie from Tipsykit37

”This is my first attempt at Kenji's NY style dough (made in the food processor, 24 hours in the fridge, baked at 500 on a pizza stone.). Topped with Kenji's NY sauce, whole milk mozzarella, sausage, and pepperoni. Overall I was pretty happy with it, but I think I should have stretched the crust a little thinner. It was too thick to fold like a real NY slice, but it had great flavor and a nice chewy texture. More photos in a slideshow on my blog

.”Tipsykit37

BostonAdam’s Prosciutto and Garlic Pizza
BostonAdam’s Prosciutto and Garlic Pizza

”I keep getting garlic scapes from my CSA subscription, so I thought I'd put them to good use, atop a pizza. These were blanched and then lightly sauteed. I always welcome a pork product on my pies and was recently lucky enough to win the Serious Eats La Quercia giveaway. A few slices of the very delicious prosciutto worked quite well alongside the scapes. To complete the picture, some local fresh mozzarella and Kenji NY style sauce. All of this sits on 77% hydration sourdough and was baked for 4-minutes at 550F, convection mode, on 3/4" aluminum plate.” BostonAdam

Pecorino, Rosemary, and Crushed Tomato Pie by Tinod4
Pecorino, Rosemary, and Crushed Tomato Pie by Tinod4

”Pizza dough is Jim Layhee no knead dough room temp ferment 20 hours. Topped with pecorino, rosemary and splash of jersey fresh crushed tomato. Cooked at 550 degrees for 5 minutes.” Tinod4