Meyer Lemon Pie from Chad S.
“Here is another one, with Meyer lemons, mozzarella cheese, olive oil, and sea salt! Cooked in WFO for about 60 seconds.” —Chad S.
Jerryaldo’s Buen VIaje Pizza
“By hook or crook I was firing up the oven for my uncle-in-law who was leaving for Venezuela…temperature was about freezing, but was able to bake a sweet sausage and fennel, with fresh mozzarella. Dough was Caputo doppio zero with amaretto-infused honey from Eataly in NY…two days in fridge, then a couple hours room temp.” — jerryaldo
“Margherita with Wisconsin Mozzarella. 70 seconds 850 on the floor.” —crkoller
Joseph’s Artichoke Heart and Orange Pizza
“How about this one! Sweet Potato-White Bean-Whole Wheat crust, loaded up with garlic Parmesan sauce base then spinach, artichoke hearts, tri-colored pepper blend, Mandarin oranges & finished with fresh grated provolone!” —Joseph
KTC’s Shrimp and Bacon Pizza
“This sweet little slice of indulgence is my shrimp and bacon pizza. Topped with mozzarella cheese and plenty of garlic this pizza was, in a word, awesome. For the recipe you can check out my blog here.” —KTC
Pepperoni and Black Olive Pie from Chad S.
“Pepperoni, black olives, and mozzarella cheese. Cooked for my boy in the WFO in about 60 seconds.” —Chad S.
Classic Margherita from NicksPie95
“Typical Margherita except I went a lot smaller and thicker on this one (I par-baked it about 2 minutes). Took a tip from Gibran and took a blowtorch to this pie to put some nice char on it. I put the basil under the cheese to protect it from the broiler. I cooked this using a PizzaCraft baking steel under the broiler set on high. It took about four minutes to bake using dough from a place here in Berkeley known for their pizza, called CheeseBoard. I also had a pizza stone sitting on the floor of the oven so I could cook the bottom of the pizza more if I wanted to. Oven was set as high as it goes....550 degrees. Sauce made from scratch with two types of San Marzanos and some salt. Some of the mozzarella tried to run off the pizza but didn't make it :p” —NicksPie95
Naan Pizza from NZMICK
”This Pizza was made with naan bread dough. The curry I was making wasn’t working, so in a panic, I used the dough for the naan bread I was making for the pizza, and it was the best pizza I’ve made this year. Topped with uncooked tinned Italian tomatoes (mixed with a good shake of dried chili and dried oregano), Ventricina salami, and dry shredded mozzarella. Baked on a Lodge cast iron pizza pan in a flat out oven on grill for about 3 minutes.” —NZMICK
White Pizza from Okaru
“Cold fermented sourdough crust. Béchamel sauce with equal parts mozzarella and Gorgonzola picante melted in. Topped with roasted potatoes sprinkled with Maldonado sea salt, caramelized onions finished with red vermouth and fig vincotto vinegar, and fresh asparagus. Baked on steel.” —Okaru
Vietnamese Pork Roll Pie from Wilwn
“Sourdough 4-hour room temp + 5 night cold ferment, bread flour, mozzarella, Vietnamese pork roll, ginger/garlic/olive oil/sugar/fish sauce mixture, green onion, pizza pan-broiler, about 2:30.” —Wilwn