Thai Tofu Pizza with Spicy Peanut Sauce from Foxes Love Lemons
Adam Kuban's Bar Pie with Kublend™ Cheese
“I'm still plugging away at my bar pie recipe. The latest development is that I've come up with a killer blend of cheese that I call 'Kublend™'. I would tell you what's in it, but then I would have to kill you. (Oh, boy, I can't believe I used that tired old joke.) Seriously, though, I think I've said before that I'm using white cheddar in there, which I am. Also added another cheese to the blend that may or may not be Fontina ;) Let's just say that when I make pizzas with this, people REACT. Kublend™ is a keeper. Now I gotta put the finishing touches on my crust. Hasta la pizza!” —Adam Kuban
Ben E.’s Buffalo Chicken Pizza
“This Buffalo Chicken pizza used a 72-hour cold ferment dough w/King Arthur high gluten flour. I breaded and pan-fried the chicken, and used a combination of low-moisture and fresh mozzarella. The pie was finished with a combination of homemade hot sauce, red onion, and blue cheese. Photo credit to accomplished filmmaker, Mike Pertnoy.” —Ben E.
Classic Margherita from Billgraney
“Straight up Margherita with Bianco DiNapoli tomatoes and mozzarella di bufala. The scale battery went out while I was adding the flour (00) so I had to eyeball it the rest of the way—roughly 65% hydration and a 30 hour cold ferment.” — Billgraney
BostonAdam’s Caramelized Onion and Soppressata Pie
“After a recent MPM thread on the topic, I needed to experience the joy of sopressata for myself. 68% hydration sourdough crust; 8-hour bulk ferment, 48-hour retardation, 3-hour counter proof. Cheese was a mix of part skim mozzarella and medium-sharp cheddar, both of which 1/4" cubed, then frozen per Kenji’s advice. Jarred sauce; had to cut a corner somewhere! Baked for 4 minutes at 550F, convection roast mode, on a 3/4" aluminum plate. After eating this pie, pepperoni has been shown to the door. ” — BostonAdam
Black Garlic and Bell Pepper Pizza from David S.
“Sourdough crust at 66% hydration, topped with bell pepper strips, goat cheese, and Black Garlic EVOO puree.” —David S.
Derrick Tung’s Kimchi, Bacon, and Braised Pigs Ear Pie
“Finally had a chance to make some pizzas again (albeit in the oven on Baking Steel) the other night, and I realized that I've lost some of my stretching skills...This test was more about the ingredients than anything, but I've gotta get back into practice...65% hydration dough, 2% salt, 2% sugar, 2% oil. Hand kneaded, cold fermented for 18 hours, and then room temped for 2 hours. (Definitely needed more than 2 hours in current cold temps to relax dough more). Bottom was a garlic tomato sauce with spicy soppressata and clover honey drizzle on top...dried mozzarella. Top one was a kimchi, bacon, and marinated/braised pig ears with dried mozzarella. The kimchi and bacon both provide a very satisfying crunch, and the marinated/braised pig ears have some phenomenal flavor, but probably a little too gelatinous for pizza...still toying...” — Derrick Tung
Irene D.’s Sausage, Pepper, and Mushroom Pie
“A sausage, pepper and mushroom pizza. The crust is a no-knead recipe that gets a 24-hour room temperature rise. I assemble and bake according to Kenji's Sicilian recipe and the crust comes out perfect every time!” —Irene D.
Spinach, Scallion, and Feta Pie from JimmyG
“This pie is topped with spinach, onion, scallion, feta, and mozzarella. Very tasty combo. ” — JimmyG
FlourChild’s Fennel and Sausage White Pie
Jumpyfroggy’s Mushroom and Sausage Deep Dish
“My wife wanted a deep dish pizza with the caramelized cheese down the side, so I put some dough (no-knead, cold-fermented 1 week) in a small cast iron pan with a bunch of butter and olive oil, topped with cheese, then mushrooms and sausage, then canned crushed tomatoes and then some dried oregano. Baked for around 25 minutes at around 400F.” —Jumpyfroggy
Koernerrr’s Pizza Malafemmena
“This pizza was inspired by a pie I had at Pizza Riva in Vienna, Austria, which offers great Neapolitan style pizza. The name of the pie is also borrowed from Riva. It’s the second pizza I made using original Caputo Typo 00 flour that I ordered online two weeks ago. The dough fermented 36 hours in the fridge, hydration 65%. It’s topped with a slightly cooked sauce, fresh mozzarella, Italian fennel sausage (salsiccia), grilled bell peppers, and sprinkled with oregano and shaved Parmigiano post bake. It cooked for about 3.5 minutes in my counter top pizza oven and another 2 minutes under the broiler. I have no idea what temperature the oven makes, but I cranked it up to the max (unfortunately I don’t own a Stefano Ferrara oven like they have at Pizza Riva). My girlfriend and I were very pleased with the outcome!” — Koernerrr
Salami Skillet Deep Dish from Kranzmonkey
“Cast iron skillet deep-dish pizza topped with fresh mozzarella, basil, and red wine salami, following Kenji’s recipe. I used Trader Joe's Garlic Herb Pizza Dough instead of making my own though, which may not have been the best choice as it came out far denser through the crumb than I would have liked. Still delicious though.” — Kranzmonkey
Ohenn’s Caramelized Onion and Prosciutto Pie
“Kenji's NY-style pizza dough, 3-day cold ferment. Pomegranate balsamic caramelized onions topped with Manchego, a little dry mozzarella, and prosciutto di Parma. Cooked on baking steel with pizza stone on a rack above, 550F, 7 minutes.” — Ohenn
Preserved Lemon Sheet Pan Pie from Okaru
“Sourdough crust with 20% whole-wheat flour. Uncooked San Marzano sauce. Cheesed with 70% aged mozzarella and 30% provolone. Topped with sliced hot yellow banana peppers, sliced and quartered preserved lemon, and raw red onion rings.” — Okaru
Wilwn’s Goat Gouda, Soppressata, and Mint Pie
“Sourdough 4-hour room temp + 4 night cold ferment, bread flour, tomato sauce, goat gouda, soppressata, mushrooms, mint leaves, cast iron pizza pan-broiler, about 2 minutes. I think something in my broiler drawer is physically damaging the cornicione. Despite the exploding the crust, the crumb was sublime.” — Wilwn
Bell Pepper, Pepperoni, and Egg Pie from MNVader
“00 flour dough and simple tomato sauce from Kenji’s Neapolitan recipe. Fresh mozzarella cheese, bell pepper, sweet onion, cubed pepperoni and a raw egg on top. 550 oven on a stone for 7 minutes. Fresh basil and supermarket Romano cheese to finish. ” — MNVader