Slideshow: My Pie Monday: Bratwurst, Poblanos, Broccoli, and More!

Di Fara Tribute Pie from Scagnetti
Di Fara Tribute Pie from Scagnetti

“With apologies to Dom DeMarco, a Brooklyn-style pie made with KABF (100%), Vital Wheat Gluten (2%), 63% hydration and a 48 hour cold ferment. The pie is dressed with an herbaceous, uncooked Pastene ground tomatoes sauce, Pastosa full fat mozzarella, green bell pepper, and sweet sausage from Jimmy's Food Store in Dallas. Cooked for 9 minutes at 550 degrees in a conventional oven.” —Scagnetti

TheKetchupTheory’s DaKine Homage
TheKetchupTheory’s DaKine Homage

”MY FIRST SUBMISSION! This is my take on Roberta's "DaKine". Steel on lower level, stone on top. Used dough from Best Pizza considering this was completely last minute and the lady didn't want to wait any longer. Cooked for about 5 minutes.” —theketchuptheory

RaisinandFig’s Grilled Pizzas
RaisinandFig’s Grilled Pizzas

“I always have a bunch of grilled pizza crusts on hand (currently, there are a dozen in my freezer!). After grilling one side of the crusts, either build the pizza on the grilled side and return to the grill to finish, or freeze the crusts at that point for making later. I can’t tell you how many times we’ve hosted a make-your-own-pizza night and people have said ‘Wow, that was fantastic!’ My response is simply, ‘Well YOU made your pizza! I’m glad you liked it!’. The response to THAT is usually, ‘Yes, but the crusts make the difference.’ And with that, I agree. Once you make these grilled pizza crusts, you won’t use store-bought again.” —RaisinandFig

Old Gray Mare’s Mushroom and Gruyere Pizza
Old Gray Mare’s Mushroom and Gruyere Pizza

“Mushrooms sautéed with garlic and thyme, sautéed onions, Gruyere, and a dusting of Parmesan. Three-day-old Neo-Neopolitan dough. Just before serving, a sprinkling of chopped parsley. It was perfect for a crisp autumn night.” —Old Gray Mare

Okaru’s Pan Pizza
Okaru’s Pan Pizza

“Cold fermented sourdough crust in an EVOO and semolina lined pan. No-cook tomato sauce with fresh Hungarian and oil cured Calabrian hot peppers. Aged mozzarella topped with broiled broccoli florets and red onion.” —Okaru

Linda, Kathy, and Meg’s Roasted Red Pepper and Prosciutto Pizza
Linda, Kathy, and Meg’s Roasted Red Pepper and Prosciutto Pizza

“KA bread flour, 75% hydration, 24 hour fermentation, 3 hours additional rest after portioning. Preheated 500* oven and cooked with broiler using a Baking Steel. Fresh mozzarella, tomato sauce, roasted red peppers, ricotta, prosciutto, caramelized onion.” —Linda, Kathy, and Meg

jimmyg’s Tabisca Saccense Pizza
jimmyg’s Tabisca Saccense Pizza

"Tabisca Saccense is a traditional elongated Sicilian pizza from Agrigento province. The dough is made from 90% durum wheat (10% all-purpose flour), 65% hydration, 2% Sicilian starter, 2% olive oil and 2.2% salt. Toppings include crushed tomatoes, anchovies, onion, oregano, olives, and young sheep's milk cheese." —jimmyg

Derrick’s Now and Then Pies
Derrick’s Now and Then Pies

“For this week's MPM submission, I wanted to highlight how far our pizzas have come with lots of practice and tweaks (about 1700 doughs). The top pizza was done on Baking Steel, stretched by hand, 70% hydration, probably a 1-day ferment, rolled at room temp and then allowed to rise for about 2 hours at room temp (around 70) before opening up. Cheese was torn by hand. This was done in December when we decided we wanted to kick off the business...The bottom pizza was done at our last market in WFO around 870 on floor and walls. 63% hydration, 3-day cold ferment, 3 hr outside temperature rise (around 56 degrees) in an oiled bag. Stretched, topped with finely cubed fresh mozz, sliced garlic, and a generous drizzle of olive oil. The crust is a little thick, but I think this is one of the better looking pizzas we've done. We've come a long way, baby... but we've still a long ways to go!” —Derrick

Deep-Dish Pies from Cissa
Deep-Dish Pies from Cissa

“This is my first pass at a Chicago deep-dish pie. I pretty much followed the Cook's Illustrated recipe, though the one on the left has sausage, and I used fontina for part of the mozzarella. I love the laminated crust!” —cissa

Breakfast Pizza from Joseph
Breakfast Pizza from Joseph

“A tasty little morsel. Whole Wheat crust, topped with scrambled eggs, homemade Irish sausage, extra sharp NY State cheddar, and fire roasted poblanos.” —Joseph