Andris’ Cheesus Christ
“’Cheesus Christ’ from Roberta’s Cookbook. No-Knead dough, heavy cream, taleggio cheese, fresh mozzarella, grated Romano. 5 minutes on my Baking Steel. I love just about every recipe in Roberta’s Cookbook.” —Andris
Okaru’s Green Garlic and Porcini Pie
“Kenji's Neapolitan crust. San Marzano tomatoes food-processed with a little salt and pepper. A dusting of Parmesan and chunks of aged Mozzarella. Sliced porcini mushroom and green garlic (they look like scallions). Basil was torn over the top post bake. Baked on steel.” —Okaru
Wilwn’s Goat Ricotta Pie
“Dough was made using Tartine sourdough country bread workflow. 3.5-hour room temp ferment with stretch-and-folds every 30 minutes, 2 night cold ferment. 10% whole wheat white flour, all-purpose flour, tomato sauce, home-made goat's milk ricotta, cast iron pan-broiler, around 2:30.” —Wilwn
Blue Cheese and Soppressata Pie from Markus M.
4-day cold and room temp ferment, de-seeded San Marzanos, TOOC “Rosemary Reserve EVOO”, Murray River salt crystals, fresh mozz, Pecorino Romano, Parmigiano Reggiano, aged blue, fontina, shaved garlic, dusting of Aleppo, hot soppressata, beautiful BP onions. Cooked at around 2 minutes on my b/s!” —Markus M.
Hogletboglet's Breakfast Pizza
“Smoked back bacon, button mushrooms, egg, red chili, full fat grated mozz, and fresh basil. Don't get the opportunity to make pizza for breakfast that often, but on this sunny Saturday morning the planets aligned…happy days!” — HogletBoglet
Pistacchio e Salsiccia from Bella Regina
“Finally had the opportunity to try the Pistacchio e Salsiccia (à la Don Antonio) from Top This. This is incredibly simple and surprisingly delectable. I have always liked the intensity of roasted Turkish pistachios and for this they were put to good use.” —Bella Regina
Meatball Pizza from Bullish Brewer
“Homemade meatballs, red onion, and fresh mozzarella. The sauce was the simple Marcella Hazan recipe (good canned tomatoes, butter, onion). Baked on a stone at 550F and then finished with the broiler. I upped the whole-wheat percentage to 80% for this pie. Hydration was 80% and I used my house sourdough starter.” —Bullish Brewer
Caraline C.’s Pizza Pot Pies
“Pie dough crust, filled with mozzarella, provolone, sauteed peppers and onions, and mushrooms. Of course there was sauce too! It was a big hit!!” —Caraline C.
Jerryaldo’s Leek and Mushroom Pie
“A WFO pizza with leeks in white wine and heavy cream, cremini mushroom, and grape tomatoes…mozzarella and fontina cheeses. Colavita "00" flour.” —Jerryaldo
Roasted Spinach Pizza from Crkoller
“Roasted spinach pizza with buffalo mozzarella, garlic, black pepper, and fleur de sel. Cooked for 60 seconds in a hot WFO and post bake drenched in Meyer lemon juice and Sicilian olive oil (photo of pizza is pre-dressed with juice). My favorite pizza of all time.” —Crkoller