Ryan V.’s Millenium Falco
“The Millennium Falco from the Roberta's cook book. Dough consisted of 50/50 high gluten flour/00 with 70% hydration. Overnight room temp rise and then a 3-day rest in fridge. Cooked in my WFO for about 2 minutes. Topped with red sauce, bread crumbs, Parmigiano-Reggiano, red onion, fresh garlic, torn basil, and house made Italian sausage. A great start to pizza season 2014 in Ohio. ” —Ryan V.
Okaru’s Broccoli Raab and Preserved Lemon Pie
“Cold fermented sourdough crust. San Marzano tomatoes food processed with a little salt and sugar. 80% Mozzarella and 20% provolone cheeses, broccoli raab sautéed in olive oil with garlic, pepper flakes, and lemon juice. Two thinly sliced porcini mushrooms, and thinly sliced preserved lemon. Baked on steel.” — Okaru
Eric Leath's Sausage Pie
“An attempt at getting the Chef Boyardee boxed pizza mix flavor that Adam described, using Kenji’s Italian sausage, shaved Reggiano Parmesan, a touch of Pecorino Romano, and San Marzano tomatoes. Baked in the WFO for about 90 seconds at approximately 850 degrees. The flavor was terrific. Totally worth the effort!” —Eric Leath
Lamb-acun Pie from Bella R.
“As with most things home pizza making—the process started in the fridge with an ingredient looking for a purpose. On this day it would be lamb. We subbed out beef for lamb to make a spicy lahmacun pie topped with the non-traditional StraCapra and feta cheeses. Normally served on flatbread that then gets rolled, we opted for a pizza-fied version that employed "the fold" and used cheese.” —Bella R.
Anchovy and Broccolini Pie from Bullish Brewer
“Broccolini, smoked mozzarella, and anchovies. 60% whole-wheat, 80% hydration, sourdough crust. Baked on a stone at 550F; finished with the broiler.” —Bullish Brewer
Derrick Tung’s Sausage Pie
“Toying around with sausage formulations this past week (making my own longaniza and Chicago-style sausages) and wanted to give them a run in the WFO to see how they tasted. This was ground pork meat with some simple add-ins of kosher salt, black pepper, sugar, and garlic powder. Flavor wise, it was lacking and definitely needed some herbs. The longaniza wasn't much better flavor wise, and I need a more efficient way to dice up fatback. Any suggestions? Crust was 65% hydration, floor was 850. Three day cold ferment, 2.5-hour bulk room, 2-hour balled ferment before opening. (Could've used a little bit more time I think as well)... ” — Derrick Tung
Salami, Pickled Shallot, and Mushroom Pizza from Shimpiphany
“Romano, homemade ricotta, pickled shallot, mushroom, crushed tomatoes, and Genoa salami on a sourdough crust. 10% whole wheat, 70% hydration, 2-day cold ferment, 6-hour proof. 2 minutes or so in the WFO.” — Shimpiphany
Bill Graney’s Spanish Pizza
“Spanish Pizza with olive oil, sun dried tomatoes soaked in sherry, Spanish chorizo, and Manchego Cheese.” —Bill Graney