Jenskanis' Classic Neapolitan Pizza Margherita
"A classic Neapolitan pizza dough. Tipo00 flour with a 48-hour cold ferment. Topped with buffalo mozzerella, San Marzano tomatoes and basil. Baked on a pizza stone at 575 degrees Fahrenheit for 7 minutes. Finished with a drizzle of olive oil and a sprinkle of Pecorino cheese." —Jenskanis
Paralleli's White Pie with Pesto Chicken Salad
"A white pie with leftover chicken pesto salad, fresh mozz, and tomatoes from the garden. A good summer combo. On my 2stone." —Paralleli
Traditional Margherita by Cookie308
"58% hydration, strong white bread flour, 36 hr bulk ferment (24 @ room temp, 12 in fridge), stretch & folds throughout. Balled 6 hrs room temp, baked on a stone for 7 mins. Excess flour due to dough being tough to handle." —Cookie308
Cissa's Bacon and Egg Pie
"This is following Ruhlman's recipe in "Twenty", mostly. But this is the first time I've gotten the whites cooked but the yolks runny! I do ferment the dough overnight; the bacon is smoked but not cured from our CSA, and the eggs are also from our CSA. It's a favorite. I'll make a more conventional pie tomorrow with tomato sauce and some leftover Italian sausage, with the rest of the dough." —Cissa
Smoky Joe Pizza by Norma
"This NY style "Smoky Joe Pizza" was baked in my Blackstone Pizza Oven. The "Smoky Joe Pizza" came from my friend Ev that makes those pizzas. My Smoky Joe had homemade garlic Alfredo sauce, applewood smoked bacon, and some smoked Gouda cheese added to round out the flavors. Baked at about 633º F." —Norma427
Braised Fennel and Sopresatta from JimmyG
"I made this pie with leftover dough from last weeks sfincione. The toppings were inspired by two signature Paulie Gee pies: Hellboy, and Anise and Anephew. The pie was topped with braised fennel (per Paulie Gee’s Top This instructions), sopressata, and fresh mozzarella. I replaced the anisette cream and Hot Honey with my chili flake-infused sambuca. A shot or two of the spicy sambuca was doused over the pizza pre-bake. The pie was baked at 550F and finished with fennel fronds out of the oven." —JimmyG
LiveFreeOrPie's Avocado Pizza with Cornmeal Crust
"After watching the Pizza Cuz episode on Dove Vivi, my father-in-law and I wanted to try out a more cornmeal-centric crust. This pie was 50/50 AP Flour & Corn Meal, par baked in a gas oven, and finished outside in our KettlePizza rig. Toppings included roasted corn, cilantro, goat/motz mix, caramelized onions, home-roasted peppers, and avocado." —LiveFreeOrPie
Pepperoni Pizza by MightyPizzaOven
"A 5 to 6 hour 20% Starter dough with a 60% hydration. KAAF, Kirkland whole tomatoes, mix shredded cheese and Hormel Pepperoni. 1:45 minute bake time on my DIY portable base for MPO, powered by 2-10,000 BTUs Coleman 1-burner propane stove." —MightyPizzaOven
Moo102's Pizza Balls
"This isn't really a pie, but I used a pizza dough for them. They are pizza balls I made with Kenji's New York style-dough, which I baked as per the directions for making a pizza. The filling was sauteed onion and mushrooms over which I'd slathered a jar of tomato pesto." —Moo102
Squash Blossom and Corn Crema Pie by Okaru
"Sourdough food processor crust made with unbleached AP flour. Corn crema (fresh corn kernels sautéed with a sliced garlic clove. White wine added and reduced, then heavy cream added and reduced. Mixture cooled and puréed.). A mix of Caccio, fresh and aged mozzarella. Poblano peppers with skins burned off, sliced thin. Squash blossoms were added for the last minute of baking." —Okaru
RickZ's St. Louis Style PIzza
"St. Louis style pizza from King Arthur Flour’s recipe (no yeast!). 12 minute bake @425 on a lodge cast iron stone. My provel substitute was a sharp cheddar, smoked gouda, and swiss mix and I sauced it with Marcela Hazan’s simple 45 minute tomato sauce recipe. Probably my favorite pizza I’ve made, with a cracker thin crust and awesome flavor from the cheese mix." —RickZ
Santiago's Deep Dish Pie
"This is my first attempt at a homemade deep dish. I used the America's Test Kitchen recipe and found it to be pretty good. I wish I would have waited a longer to take it out of the oven, but it was gone in a heartbeat anyway. I'll keep on working on this style of pie (and maybe add toppings next time) and hope to have another entry to show for it soon." —Santiago
SonnyC79's Pizza with Arugula and Pancetta
"It has been FAR too long since I had contributed anything here to My Pie Monday, so here is a Detroit-style pizza that I just cooked up to reinvigorate my home-pizzamaking desires. This one featured a chile garlic olive oil base, topped with white cheddar and smoked mozzarella cheeses, pancetta, black pepper, arugula, and a bit of lemon zest. The ingredients worked really well together, and I was really pleased with how the crust came out. This was also my first time using smoked mozzarella...I'm a fan! Hopefully, it won't be this long before I get to share again!" —SonnyC79
Sweet Potato and Brisket Pie by Thom
"Ali and I made another 'za recently and wrote a pretentious little poem about it.
A light went off.
A light went off in our heads on the E train in NYC.
A light went off in our heads and we discovered it.
We introduce a brilliant idea conceived amidst swaying, sweat, and screeching rails:
Topped with shallots.
Aged cheddar and sweet potato jullienne fries.
The light went off again and we went to sleep.
Bellies full with brisket bellies." —Thom & Ali
TXCraig1's Tomato Pie
"A De Lorenzo-type tomato pie topped with homemade salt-and-oil cured peppers. Baked in my kitchen oven." —TXCraig1
Wagyutail's Skilled Pizza Eater
"I gotta say, my kid got some skills. Never fold!" —Wagyutail