Slideshow: My Pie Monday: Broccoli Raab, Pickled Shallots, Chorizo, and More!

Ryan V.’s Millenium Falco
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
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
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

Anchovy and Broccolini Pie from Bullish Brewer
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
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
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