Slideshow: My Pie Monday: Sourdough Focaccia, Crispy Pork Belly, Squash Blossom Pizza, and More!

Sourdough Focaccia Pie by Aaron Mattis
Sourdough Focaccia Pie by Aaron Mattis

"Sourdough focaccia pizza with buffalo mozzarella, sausage, caramelized onions, Parmigiano-Reggiano, and chives. Made with 620g 00 flour, 40g potato flour at around 72% hydration. Room-temp ferment. Baked on a heavily oiled sheet pan on a pizza stone at 550 degrees for about 10 minutes." Aaron Mattis

Wagyutail's Kettle Hacked Pie
Wagyutail's Kettle Hacked Pie

"Best pizza yet with the kettle hack. Just over 2 mins. It's a real battle to regulate top and bottom cooking. Caputo Rosa, 65%, Miur Glen, DiPalo mozzarella." Wagyutail

BKMatt's Spicy Sausage Pizza
BKMatt's Spicy Sausage Pizza

"I like to put raw sausage on a pizza instead of precooking it first. It does not get as crispy, but it stays much more tender and juicier. This one has fresh sausage, mozzarella, peppers, thyme flowers, and spicy oil. You can see more pizzas at pizzatestkitchen.tumblr.com" BKMatt

Nick_B's Pizza Margherita
Nick_B's Pizza Margherita

"First submission!  This is Kenji's NY dough and sauce, but I decided to try and give fresh mozzarella a try over my usual low moisture stuff.  I also like to drizzle extra virgin olive oil over the top before it hits a Baking Steel inside my oven—maxed out to about 550.  Takes in the neighborhood of 5 minutes. Then, I hit it with fresh basil and grate pecorino over the top when it comes out.  With Kenji's dough and the Baking Steel, I'm always happy with the results." Nick_B

Rohnjoberson's Inaugural Pan Pizza
Rohnjoberson's Inaugural Pan Pizza

"This is my first time making both dough and sauce from scratch.  Followed Kenji's recipe for Foolproof Pan Pizza. I don't have a cast-iron skillet, but a square cake pan worked wonderfully.  Topped with Kenji's New York style pizza sauce, mozzarella, onions, green peppers, fresh mushrooms, and pepperoni.  I look forward to giving it another go once I get my hands on a good skillet." Rohnjoberson

Lapsangsouchong's Grilled Pesto Pizza
Lapsangsouchong's Grilled Pesto Pizza

"Store-bought dough grilled over charcoal, topped with garlic scape pesto, cremini & oyster mushrooms, ricotta, and fresh mozzarella. More detail on the blog." Lapsangsouchong

Tipsykit37's Creamy Bacon Pie
Tipsykit37's Creamy Bacon Pie

"This is my second round of Kenji's Foolproof Pan Pizza, this time with a garlic and Pecorino cream sauce, whole milk mozzarella and smoked provolone, spicy Italian sausage, and pepper bacon.  There is a slideshow picturing all of my pizza adventures so far (including a dessert pizza!) on my brand-new blog. I'm thinking of tackling NY style next!" Tipsykit37

Roast Beets and Kale by Kathyrn A
Roast Beets and Kale by Kathyrn A

"This is a pizza I made with a store-bought frozen dough. I topped it with roasted beets, kale and blue cheese, and instead of the traditional tomato sauce I made a lemon-dill sauce." —Kathryn A.

Okaru's Squash Blossom and Baby Squash Pie
Okaru's Squash Blossom and Baby Squash Pie

"Cold fermented "00" food processor dough.  Uncooked San Marzano sauce.  Topped with drained, sliced fresh mozzarella, pickled hot banana peppers, log grown shiitake mushrooms.  Halved squash blossoms with baby squash attached added two minutes before coming out of the oven.  Misjudged baking time a little and had to take it out before the crust was brown enough to avoid ruining the squash blossoms.  Tasted fine anyway." Okaru

Mike M's Puffy Deep Fried Dough
Mike M's Puffy Deep Fried Dough
I deep fried the base on this one, then added toppings and finished under the grill a couple of minutes. Probably not the best photo, but I was trying to get a combo of the crisp and puff. Was it good? Indeed it was. " —Mike M.

Tommy Ray's Grilled Marg
Tommy Ray's Grilled Marg

"I'd never cooked pizza on the grill so this was a first. I was happy to have access to a grill over the holidays and I gave it try. Dough was my usual 77% hydration, 24 hour rise (mix of room temp and refrigerator). The crust ended up just lightly crispy on the outside and chewy elsewhere. As Kenji said recently about his experience with grilled pizza, not a slice went uneaten (I cooked 18 minis). It was a big hit. Wish I had a grill!" Tommy Ray

Buffalo Chicken Pie by Slybarman
Buffalo Chicken Pie by Slybarman

"This is my Buffalo chicken pizza. The dough is 60% hydration, three day cold ferment, made from All Trumps bromated flour. The skin is topped with crumbles of bleu cheese, drizzled with hot wing sauce, topped with mozzarella and sliced buffalo wing seasoned breaded chicken strips. After the bake, slices of celery and blobs of ranch dressing are added. Bake time was just under 2 minutes in a Blackstone pizza oven. The flavor was big, bold and delicious." —Slybarman