Lou T's Margherita Pizza
"It's a 240 gram dough ball stretched to about 12 inches. I made an easy preferment the day before making the final dough using half of all the ingredients except salt (so it's quite a bit of preferment, but it works, and makes the dough easier to open up.) It's 62% hydration, really easy to handle, cooked in a standard electric oven at 550°F. That's the recipe and method that has been giving me the most balanced pies out of a home oven."
Chuck G.'s Pizza
"I've been cooking pizza since the '70s, when my dad and I did it to kill a Saturday evening. It's still a great way to kill a Saturday evening! This photo shows a roasted-chicken pizza with red and yellow bell peppers and rosemary-basil tomato sauce on my hand-tossed crust.... Thanks for letting me share my pizza—pizza is one of the greatest things in life, IMO."
Pizzasnob's Clam & Olive Pizza
"Pizzasnob here. Here's my submission: Clam & Olive Pizza. I've included the main picture resized to your spec, but for the upskirt and cornicione shot, go to this page: http://www.timkang.com/2010/02/clam-olive-pizza/
I used Lahey's no-knead pizza dough recipe for the crust and baked the pizza on top of an inverted cast iron grill under my gas-oven broiler. I used my own recipe for the sauce:
- 3 cloves of sliced garlic slowly softened in olive oil
- Shucked/roughly chopped 6 clams and poured the clam juice into the garlic/olive oil mix until it reduced down
- Tossed in 2 puréed fresh Roma tomatoes and cooked on high until it resembled hot cereal in consistency
- Topped the stretched dough with the sauce, some chopped kalamata olives, the chopped clams, bufala mozzarella, and shaved pecorino romano
- Baked it under the broiler for 2 minutes, turned it, and let it toast another 2 minutes
- Topped with some basil leaves from my windowsill basil plant
Hope I "topped that" in a Slice-worthy manner!
Brooks "Pizza Commander" Jones's Buffalo Mozzarella Neapolitan Pie
This is a Neapolitan I made with buffalo mozzarella using Foolish Poolish's "all-broiler method." Now if I could only repeat it....
My Inner Fatty's Bacon, Sausage, and Red Pepper Pizza
"The pizza itself is the brainchild of a college suite that had way too much bacon, sausage, and red peppers. (Backstory here: http://www.myinnerfatty.com/2010/04/bacon-pizza-not-what-youd-think.html/) Nothing overly exotic, thick dough (inadvertently because we weren't aware of how much the dough would rise with baking) blanketed with a pound of cheese, about a pound of bacon, and a whole red bell pepper. We were forced to stuff the crust with bacon only out of necessity, as we didn't want to waste an already opened package. In the end, we had a 5-pound behemoth of a rectangular pizza that was finished within 30 minutes of extraction from the oven."
Foolish Poolish's Margherita
"For your new feature, 'My Pie Monday,' a Margherita pulled from the oven about half an hour ago. Not my best pie by a long shot, but still tasty. Toppings are fairly self-explanatory (foodie specifics: [email protected] [email protected]#!$&o tomatoes, Sicilian sea salt, fior di latte blah blah blah :) ). Oh and sorry about the terrible photo quality...I'd blame the kitchen lighting, but, honestly, my photography sucks. I tried to fiddle with the colour in iPhoto but probably made it worse."
Jules's Ham, Mascarpone, and Arugula Pizza
Jules sends this one in, saying:
"Ingredients are tomato sauce, ham, mascarpone, and arugula. This is a reconstruction of the best pizza I have ever had. It came out of a wood oven at my cousin’s house in the mountains of Lucca, Italy. It was the best thing in the world. This is just a tribute. To make it, you need to roll out pizza dough out very thin. Then cover it with tomato sauce and ham, preferably prosciutto, but normal ham works out fine, too. Ignore the directions on your pizza dough recipe: Put the oven up as high as it'll go and preheat it properly. Then slide the pizza into the oven until the corners start to just blacken and the ham curls up from crispness. Top with generous portions of mascarpone and arugula.
"Awesome. Every bit as good now as on the mountain."
Larry C.'s Backyard Oven Pizza Margherita
"I have been in the pizza business since 1982, Lorenzo's Pizzeria Restaurant in Oberlin, Ohio. When I am not at work, my hobby is anything related to pizza, especially pizza Margherita out of my backyard oven."
Cary Steiner's Margherita Pizza
"I made this pizza on day two of Tony Gemignani's pizza class in San Francisco, in the wonderful 900°F oven at Tony's Pizza Napoletana. It's a 'reasonably' traditional Margherita: San Felice '00' flour, fior di latte mozzarella, wonderful tomatoes (I won't tell you what kind! I won't!), and basil. The pizza was in the oven for 90 seconds—OK, maybe 93. You had already linked to the story at http://www.passion-4-pizza.com/tony-gemignani.html, so please don't feel compelled to link; I'm just really proud of this pie!"
Adam Lindsley's Cast Iron Margherita
The man behind This Is Pizza says, "This is my basic Margherita. The crust is just flour, water, salt, and sourdough starter, no commercial yeast in it at all. I got the starter recipe from Breads from the La Brea Bakery by Nancy Silverton, which is also a fantastic book for learning how flour and yeast interact with each other. The sauce is a mixture of San Marzanos and 6-in-1's. And—gasp!—I have started cooking the sauce now. Just enough to bring the tomatoes to a boil, then I take it off the heat and season it with salt and pepper. I cook the pizza directly under the broiler for 3 minutes on a cast iron pizza pan made by Lodge, which gives it great char on the chassis (see the second pic here). You can see more pics (and read a more in-depth discussion of the recipe in the Comments) on my blog, This Is Pizza."
dhorst's Globe Basil Grilled-Fired Margherita Pizza
dhorst says, "I made this Margherita pie using my stone on the grill. I was going to go all MacGyver and try to rig the second stone on the shelf above to generate more heat from above, but common sense prevailed and I just stuck to one stone. (I included a photo of what I was trying to do with the second stone.) I used Foolish Poolish's 'lazy formula' for the dough. I got the temperature up to 720°F on the grill. It stayed on for 4 minutes. I also used globe basil after it came out because it has tiny leaves—no tearing required."
Pizza Girl's First Pizza
A few weeks ago I had the opportunity to make my own pizza for the very first time. Addie Broyles, a food blogger for Austin360, asked to photograph my fridge (my fridge right now contains
four beersthree beers, two jars of jelly, and a leftover slice of pizza) for one of her weekly segments; I suggested that we make pizza instead, since she's a local food expert. She did an awesome write-up of the experience on her blog Relish Austin, which you should definitely check out. Despite only being so-so as far as pizzas go, I'm incredibly proud of this pizza. The crust was too dense (probably due to us not letting the dough rise for long enough) and too salty, but the grainy texture of the wheat flour worked really well with the broccoli flavor. The best part was the fresh mozzarella and the broccoli. I'd never had broccoli on a pizza before, but it acquired a nice flavor when cooked in the cheese. I can't wait to make more pizza and improve my skills."
Nathan's Amazing-Looking Conventional-Oven Pizza
"My name is Nathan. I live in Richmond, Virginia, and these pies were made at Chez Dooley (my apartment). I've been inspired by and learned from an array of sources and most of them are internet-based. I use a natural leaven/starter and the conventional oven in my apartment. I've yet to venture to the esteemed New York pizza joints (such as Di Fara, Motorino, and so forth) but I hope to this summer. These pies clearly have a Una Pizza/Di Fara theme but, often, I switch the menu and use a few other ingredients."
JH Ford's Twice-Cooked Spanish Pizza
"...Last week, the submissions were largely Margherita pizzas, so I've submitted a picture of one of my more unusual combinations. It's my take on a Spanish pizza, and it's topped with Romesco sauce, Manchego cheese, calamari, olive oil, and fennel fronds. The fronds were fairly superfluous and didn't add much flavor, but they look good...."
Dhorst's Broccoli and Tomato Grilled Pizza
"For lunch today I made a grilled broccoli and tomato pizza. I made sure to do the all important mise en place before I headed outside. The broccoli tossed in olive oil hit the grill first. I stretched the dough, oiled it and threw it on a 600 degree grill and closed the lid. I flipped it after 2 minutes but probably should have turned it instead and left it on 30 seconds more for more even color. Then I brushed the top with a bit more olive oil, rubbed a clove of garlic over it and topped with parm, fresh mozzarella, grilled broccoli, tomatoes, crushed red pepper and s&p. I moved it to indirect heat, closed the top and two minutes later this is what I got. It was really tasty—the crust had a nice crispy chew to it and the broccoli and tomatoes popped after a sprinkle of fresh oregano from the garden. A certain someone loved it just as much as me."
Will Fain Goes Pro
"I've been hired as a the pizzaiolo at Portobello Vegan Trattoria. It's been fun so far. The new restaurant space is opening on Wednesday, June 9, 2010. It'll be my first time as part of a kitchen line. Should be an interesting experience. I'll try and keep up my blog with amusing anecdotes. So far I've just been just helping get the new kitchen together and playing with the oven and various dough mixtures. Attached are photos of a test pizza from this evening—mushrooms, garlic, olive oil, basil, salt & pepper. We tried a bunch of other toppings—shaved broccoli, pine nuts, lemon & fennel, two kinds of vegan field sausage—but I was only able to snap a couple of photos. I'm working with a two-deck gas-fired Bakers Pride. It has a tendency to be super hot on the stone, but the air temp is much cooler, so the tops of the pies don't cook at the same rate. If anyone has any ideas on how to get the air temp to keep up better with the floor, I'm all ears."