Slideshow: My Pie Monday: Figs, Ramps, Sage, and More!

Margherita from Eric Leath
Margherita from Eric Leath

“This was the first time using the Bianco DiNapoli whole tomatoes—I’m now a fan! Dough was 66% hydrated KA bread flour. Pie was cooked quickly at around 920 degrees with buffalo mozzarella and fresh basil.” —Eric Leath

Bbegley’s Easter Pesto Pie
Bbegley’s Easter Pesto Pie

“Fresh pesto, homemade fennel sausage, and thick cut onions on 75% hydration dough. I fridge retarded the dough for 30hrs, baked at 500 degrees for 15 minutes on lowest rack. I think baking on the lowest rack helped with a great oven spring. Cheers!” —Bbegley

Soppressata and Red Onion Pie from Bende
Soppressata and Red Onion Pie from Bende

“This was knocked out on the grill, with dry aged mozzarella, Parmesean Reggiano, soppressata, red onion, fresh garlic, and fresh oregano.” —Bende

Mushroom and Pepper Pie from Jumpyfroggy
Mushroom and Pepper Pie from Jumpyfroggy

“Cold ferment no-knead dough cooked at 525 for 5 minutes then finished under the broiler. Topped with mushrooms, thinly sliced onion, and red bell pepper.” —Jumpyfroggy

MightyPizzaOven’s Cheese Pizza
MightyPizzaOven’s Cheese Pizza

“100% KAAP, .04% ADY, 2% Salt, 3% EVOO, 24 bulk ferment. Baked in 2+ minutes with Mighty Pizza Oven on my lidless grill with two burners on high between bakes and a third burner on high during bake.” —MightyPizzaOven

Okaru’s Ramp Pie
Okaru’s Ramp Pie

“Kenji's Neapolitan crust with sourdough starter instead of yeast. Uncooked San Marzano sauce with hot Calabrian peppers. Fresh full fat Mozzarella. Ramps tossed in EVOO and grated Parmesan. Baked on steel. Nice crispy crust, but not a lot of oven spring.” —Okaru

Wilwn’s Whole Wheat, Sage, and Rosemary Pie
Wilwn’s Whole Wheat, Sage, and Rosemary Pie

“1.5-hour autolyse, 5-hour sourdough room temp ferment with 6 stretch-and-folds (every 30 minutes), 1 night cold ferment, 2-hour bench proof. 70% whole wheat white flour, 30% all-purpose flour, 80% hydration, tomato sauce, mozzarella, fresh sage, fresh rosemary, cast iron pan-broiler, ~2:00.” —Wilwn

Olive and Ricotta Pizza from Zach
Olive and Ricotta Pizza from Zach

“For the past couple of months I've been helping students at Woodstock School, in the Indian Himalaya, make and sell pizzas. We've modified Kenji's NY pizza dough recipe a little to make it work at 7,000 ft (a little wetter, more salt, less yeast) and do a 48-hour cold fermentation with two or three stretch and folds (roughly at hours 12, 24, and 36) then bake them in the cafeteria oven at 280 C for 5 or 6 minutes. This pizza is topped with olives and ricotta cheese, made in-house from fresh buffalo's milk.” —Zach