Welcome back to My Pie Monday, Slice'rs! We've got some good lookin' pies in this week's line-up. Lacey Muszynski and Pizzablogger create a square pie double feature with a cameo by Paulie Gee's secret tomatoes. Norma427 works a little Mexican manteca into her dough and dhorst gives her Za'atar Zucchini topped pie a pretzel salt crust. Plus we have a pizza topped with foraged morels from Cary, clams casino from sunra, a beauty of a NY style pie by Ev, Wucactus1 creates a classic Margherita, Climbhighak makes an Italian meat pizza, and ScottWiener gives his mom the best Mother's Day present of all.
From Baltimore to Bethesda, Silver Spring to Frederick, the quality of pizza in Maryland is rising. In order to find out the best places for slices and pies in the great state of Maryland, we checked in with Marylanders among the Serious Eats community, plus friend of Slice (and Maryland pizza expert) Pizzablogger and Richard Gorelick from the Baltimore Sun.
Oh, boy. A ton of great My Pie Monday submissions this week and lots of great inspiration from the likes of ESNY1077, hmw0029 (an unconventional MPM but super awesome; see above!), Pizzablogger, Pizzasnob, Marisa R., Kevin B., dhorst, Dave Martin, climbhighak, and James S. Check out the slideshow above and see if it introduces you to your brand new favorite pizza!
We had such a great backlog of your homemade pies that we decided to put them all in one place for your easy access today. And boy, are these pizzas looking good! It's kind of hard to pick a favorite — not that we play favorites around here. Do you make pizza at home? Want to share your pie with us? Here are the details on submitting your pizza to Slice....
We're going to play a game called "See If You Can Follow Along with This Post." Here goes: Pizzablogger, in the comments on Slice, asked UnaVia to send these pictures to him for post-processing, and then Pizzablogger passed them along to me. Says Pizzablogger: Adam, Please find attached two pictures for MPM taken by Slice'r UnaVia. These are a couple of pictures from the pizzas mentioned in the Olio e Piu comments thread.These snaps were taken with Unavia's iPhone and I color-corrected and cleaned them up.Unavia had the following to say about the pizzas... UnaVia: "Well, the mushroom pizza had...
"Any of you eaten or grown Neapolitan basil? I've grown Sweet, Genovese, Greek, and Thai before, but never Neapolitan.... The leaves are quite large and the flavor is very different....with a pronounced licorice flavor and some pepperiness...."
I just read this in the comments, and it makes even me scratch my head and then visualize a scene similar to what I just Photoshopped above: ... Lemons and blood oranges are in season. Think I'll try the lemon pizza and also a blood orange pizza tonight. The dough sitting next to me at work says it'll look flashy wearing bright citrus colors, so who am I to argue? Pizzablogger, why do you have dough AT WORK? You have truly taken pizza madness to the next level. (And do your coworkers know what you've got hiding under your...
But hey, (insert Stephen's voice from Braveheart here) "just answer the effing question already"....if pizza in Maryland is generally not that good, then what does some dude from Maryland know about pizza? A little bit is the correct answer. Sorry, but if you're looking for a pizza expert, you won't find one here. What you can be sure of is that I'll be happy to pass on whatever I learn as the mile markers on the pizza highway go passing by. And I have a voracious appetite for learning.
[Illustrations: Pizzablogger] From the "why didn't I think of that?" file comes Pizzablogger's neat "Anatomy of a Pizza" page. With many of the terms you've come to know and love—cornicione, leopard-spotting, char and more....
pizzablogger.org Pizzablogger says this version of his Sicilian pizza is "not quite where I want it just yet." Whatevs. If that's truly the case, I'll take a couple slices (one corner and one side-center) of imperfection. Look at the hole structure of that thing! And I second HollandJim's comment, "Ooooooooooh. Giiiiiiimmegimmegimme [that recipe]!"...
