Classic Margherita Pie from Chad S.
“Here is my latest margherita pizza. Made with 00 flour cooked in my WFO for about 90 seconds.” —Chad S.
Caramelized Onion Pie from Andris
“Jim Lahey no knead dough, 24-hour cold ferment topped with béchamel, fresh mozzarella and caramelized onions, cooked on a Baking Steel.” — Andris
Crkoller’s Basil and Cream Pie
“My riff on Pizzeria Delfina's "Panna". 18-hour dough (12 bulk/6 balled), 80 second bake at 750 on the floor and 1000 in the dome. Crushed San Marzano tomatoes, basil, cream, and shaved Parmesan.” —Crkoller
HogletBoglet's Sausage and Chile Pizza
“5 day cold ferment, 100% strong bread, 75% hydration comprising of 10% oil, 15%milk and 50% room temp water. 4% sugar, 0.7% instant yeast & 2.5% salt. Bake time was about 7 minutes, final crust has a ciabatta type crumb, found the big chilies at the super market and decided to just throw them on…nice and hot!” —HogletBoglet
Msecondo’s Artichoke and Pepperoni Pizza
“I had to make a pizza for National Pizza day, so I made an artichoke and pepperoni pizza. I used leftover Bay Cities dough from my last pizza. I topped it with San Marzano tomatoes, green olives, red bell pepper, mushrooms, and artichoke hearts. I spiced it up with oregano, ground fennel seeds, and hot pepper flakes. Over that I put hand cut pepperoni, mozzarella, truffle cheese, Parmesan, and sage leaves. Cooked it on a pre-heated stone at 500 degrees for 9 minutes.” —Msecondo
Okaru’s Cherry Tomato and Roasted Garlic Pie
“Cold fermented sourdough crust. No-cook San Marzano sauce with hot Calabrian peppers. 20% aged Mozzarella, 80% Burrata cheeses. Heirloom cherry tomatoes roasted with fresh thyme and oregano; roasted garlic. Fresh basil added post-bake. Baked on steel.” —Okaru