Slideshow: My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

Csafranek's Mushroom-Pepperoni Pizza
Csafranek's Mushroom-Pepperoni Pizza

"Here is a sausage, pepperoni, black olive, mushroom, mozzarella, and tomato sauce pizza. Cooked in a wood fired oven. 100% caputo flour, 60% hydration." Csafranek

Classic Margherita by Jenskanis
Classic Margherita by Jenskanis

"A classic margherita from my regular oven. A classic Neopolitan dough, tipi 00 flour with a 2 day cold ferment, topped with buffalo mozzarella and fresh tomato sauce and a sprinkle of pecorino – the only thing missing are a couple leaves of basil. Baked at 575 degrees Fahrenheit. Jenskanis

OHenn's Polly-O Pizza
OHenn's Polly-O Pizza

"Kenji's standard NY Dough and Sauce, Polly-O whole milk mozzarella, Boars Head natural casing pepperoni and some fresh basil. 3 day cold ferment followed by a 3 hour bench rise. Cooked at 550 in my oven on my new Baking Steel (courtesy of Serious Eats & Stoughton Steel giveaway!). The switch from my bargain stone to the Baking Steel has consistently yielded some of the best pies I've ever made." OHenn

BostonAdam's Spicy Bacon-Onion Pie
BostonAdam's Spicy Bacon-Onion Pie

"This pie is one of the most delicious I've ever made, and the first that I think looks good enough for a My Pie Monday. Topped with caramelized onion, bacon, low-moisture mozzarella, and a spicier version of Kenji's NY-style pizza sauce. Crust was a 75% hydration no-knead sourdough made with King Arthur AP flour. Two hour autolyze, then mixed and held in the refrigerator for four days (portioned and balled after 48 hours). Four minute bake on a piece of 3/4" aluminum plate at 550F, middle rack, using my oven's convection roast mode." BostonAdam

Amusebouche1's Green Fig Pie
Amusebouche1's Green Fig Pie

"Green fig pizza...with brie, fennel, scallions, yellow peppers and fig jam…topped with spinach and bacon. More on my blog. Amusebouche1

Okaru's No Tomato Pie
Okaru's No Tomato Pie

"Cold fermented "00" flour food processor crust.  First, a thin layer of cannelloni bean purée seasoned with garlic and lemon juice.  Next, a thin layer of mascarpone studded with diced artichoke hearts.  Next, half shredded mozzarella - half taleggio. Finally, sautéed kale and mustard greens, roasted red peppers and a few capers.  Sprinkled with Aleppo pepper flakes after baking.  Baked on steel." Okaru

36.7 Second Margherita from TXCraig1
36.7 Second Margherita from TXCraig1

"60% hydration, 48 hour room temp sourdough dough. 36.7 seconds at 1100F (975F on the deck). Soft as a pillow and not even the slightest hint of gumminess. The cheese was beginning to think about melting…" TXCraig1

Little Black Egg Speck and Arugula Pizza by Future_itisnow
Little Black Egg Speck and Arugula Pizza by Future_itisnow

"I broke out the Little Black Egg for a backyard party this past weekend. This was a favorite of the night with the group. Red Bag Caputo at 65% hydration, 48 hour fermentation at 60-65 degrees.  San Marzano’s w/ Fresh Mozz & Grana Padano topped with Cremini Mushrooms and then finished off with Speck & Arugula after the bake. The LBE was at about 775 when this one went in." future_itisnow

Grilled Pie Rustica by Kenposurf
Grilled Pie Rustica by Kenposurf

"Sautéed some peppers. mushrooms. garlic and onion for the toppings. Eaten but not shown :-) peaches w/brown sugar an cinnamon also grilled." Kenposurf

The Mashed Potato a la Imwalkin
The Mashed Potato a la Imwalkin

"Back in the day, we had a dance called 'The Mashed Potatoes.'  This pie was so good it made us want to dance!  Tipi 00 dough, cold ferment 3 days, 2 hr bench rise. Topped with extra virgin olive oil, grated pecorino, garlic mashed potatoes, red onion, fresh rosemary and fresh ground pepper.  Baked 4 mins on steel under broiler." Imwalkin

Dan's Skillet Pies
Dan's Skillet Pies

"I made eight pizzas using the "overnight straight dough" recipe from Ken Forkish's Flour, Water, Salt, Yeast and Kenji's skillet broiler method. Ken's recipe calls for five doughballs of 340 or so grams each, plus a pizza stone bake; instead, I made eight balls in between 200 and 250 grams, which fit perfectly in my 12" skillet. The pizzas came out great, and the dough has made me a believer in this phenomenal book. (It was my first attempt.) My favorite is on the right; homemade pickled peppers, anchovies, and a tiny bit of honey with mozzarella, crushed San Marzano, and olive oil." —Dan

PrimalPinoy's Inaugural Pie
PrimalPinoy's Inaugural Pie

"I grew up in the kitchen sautéeing, broiling, boiling, searing, frying, and steaming. It took 28 and a half years for me to do this. Today marks my first time:
1. Buying yeast
2. Making dough of any kind
3. Baking anything other than a whole bird
4. Making a pizza

Shiitake mushrooms, broccoli, red onion, chicken, bacon, mozzarella, asiago, and Parmesan. So good. THIS IS ALL KENJI'S FAULT." PrimalPinoy