Slideshow: My Pie Monday: Semolina Sfincione, Montanara Pizza, Chanterelles, and More!

Fennel Pollen Salumi Pizza from Paralleli
Fennel Pollen Salumi Pizza from Paralleli

"A 24 hour 10% Starter dough with a 62% hydration. Caputo, Cento not DOP Italian San Marzano tomatoes, fresh mozz, and a fennel pollen salume. On my 2Stone." —Paralleli

Tropical Storm Flossie Pie from Cole and Celine
Tropical Storm Flossie Pie from Cole and Celine

"Sharing This Pizza from Hawaii! Monday night, when Tropical Storm Flossie hit Maui, my whole neighborhood and a large part of the island was without power. It was near dinnertime, and we only have an electric stove/oven. So, my wife did the only sane thing to do, and used our gas grill to make this one of a kind pizza, all made by candle light (or maybe by headlamp light). We had some leftover Serious Eats Mango Habanero BBQ Sauce that was a delicious base. Pineapple, sweet Maui onion, provolone and goats cheese (a blue variety) with fresh basil and a little Parmesan. This pie was the bomb! Saludos!" —Cole and Celine

Tapenade and Cherry Tomato Pie from Okaru
Tapenade and Cherry Tomato Pie from Okaru

"Sourdough food processor crust covered with uncooked San Marzano sauce. Topped with aged and fresh mozzarella, tapenade (puréed Kalamata and oil cured Gaeta Olives, capers, lemon zest and juice, and EVOO), and halved cherry tomatoes marinated in EVOO, fresh oregano, and mint. Baked on steel." —Okaru

PizzaPartito's Caprese Pie
PizzaPartito's Caprese Pie

"One of my favorite flavor combos and one of the best tasting pizzas I have made; fresh, ripe-as-can-be tomatoes with fresh mozzarella and basil. It’s finished with some excellent Californian olive oil, fresh cracked black pepper, and a drizzle of lavender infused reduced balsamic. The dough got a little coating of oil before going into the oven and the rest of the ingredients went on the bread post bake." —PizzaPartito

Montanara Pizza from JEL
Montanara Pizza from JEL

"62% hydrated KA bread flour dough with yeast and starter. Lightly fried in vegetable oil and topped with San Marzano tomato sauce, fresh basil, and buffalo mozzarella for a fast bake in the wfo. This one could have benefited from a deep dish or spring form pan to protect the edges, but was still quite enjoyable." —JEL

JimmyG's Pecorino and Semolina Breadcrumb Sfincione
JimmyG's Pecorino and Semolina Breadcrumb Sfincione

"This Sfincione was topped with young pecorino cheese, semolina breadcrumbs, and a tomato sauce that included browned onions and anchovies. The pizza dough was also made from semolina – fine durum – flour to keep a (somewhat) authentic flavor. The formula was: 100% durum/AP flour (3:1 mix ratio), 72% water (127F), 2.5% salt, 1% Sicilian olive oil, and 3% Sicilian sourdough culture. Proofed overnight, baked at 550F." —JimmyG