Square Pie from ESNY1077
"A new square pizza using Kenji's dough recipe. Half of the pie got thinly sliced prosciutto cotto prebake, which crisped it up nicely. I also sprinkled half the pie with Sicilian olives post bake. The dough was great, although I'm still having the same issues with the bottom crust. It got a nice golden brown but wasn't all that crispy. After the initial bake, I took it out of the pan and put directly on the stone for another minute or two. Should've pulled it quicker as the bottom got overly dark (or should I call it DiFara or Artichoke dark?). I think in the future I just might go pizzeria style and bake the pie in advance and then reheat, as this makes the bottom very crispy and adds to the overall texture of the slice."—ESNY1077
Norma's Pepperoni Pizza
"Brian Spangler of Apizza Scholls was on pizzamaking.com this week explaining how he makes his dough at Apizza Scholls. I asked him how my dough and crust would change when using Better for Bread Flour (which is the same thing as Harvest King). He posted that he uses Harvest King flour with a poolish to make his dough. I tried his method and used Better for Bread flour in my preferment Lehmann dough. The crust did turn out better for me than using KASL. Even at my lower bake temperature in my home oven, this pizza did turn out much better. This pizza was baked on my pizza stone at around 500 degrees F. The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni."—Norma427
ForzaPizza's Arugula Pie
"Yesterday, with my outdoor oven in hibernation, I experimented indoors. My favorite pizza of the afternoon was: Heirloom Tomatoes, Mozzarella, Ricotta, Arugula, EVOO, Shaved Parmigiano. It was one of five pizzas I made. The rest can be seen on my blog. It wasn’t my best batch of dough but I used 75% AP and 25% Caputo 00 with a 24 hour room temp rise."—ForzaPizza
Stuffed Pizza from Tupper Cooks!
"It had spinach, a pound of fresh shredded mozz., garlic and onions in the middle. On the top crust I put some homemade marinara and cheese. I thought it could be deep dish, but didn't have the quantity of filling to qualify. At any rate, it got great reviews from the consumers. They said it was the best pizza I'd ever made. At this point I know I'm in trouble."—Tupper Cooks!
Liederkranz Pizza from I Dream of Pizza
"I've had some Liederkranz Cheese from Richfield, Wisconsin in my fridge which I've been dying to use on a pizza. In honor of the Packers, I threw it on a pie along with some sauteed onions, homegrown basil, sea salt, honey, parmesan, and pecorino romano. I used Jim Lahey's no knead recipe for the dough."—IDreamOfPizza
Little Owl Gravy Meatball Slider Pizza from Amusebouche1
"This week I merged a classic NYC style pie with The Little Owl's famous meatball sliders. I used the meatball “gravy” for the pizza sauce and sliced meatballs as a topping on half. To cook the pie I used the skillet method/cast iron pizza pan. At the restaurant the sliders are served on roasted garlic rolls with arugula. Thus I added some roasted garlic and garnished with baby arugula."—Amusebouche1
Mediocrepop's First My Pie Monday Contribution
"My first My Pie Monday...but not my first pie. The dough is 2 cups of bread flour, 1 cup of water, 2 tsp kosher salt, 2 tsp yeast, and a drizzle of honey...Mix and kneed by hand for 10 minutes or so, then cover and let rest in the fridge for 4 days, divide in half and make two pies. My sauce is uncooked san marzano tomatoes, mixed with basil and 2 diced anchovies. The cheese is combo of fresh and dry mozzarella, pecorino and grana padano cheeses. I broil on a pizza stone for 2-3 minutes, and when it comes out, let it sit in a smoking hot cast iron pan for a minute or two to get some char on the bottom. Topped it with a bit more pecorino and crushed red peppers. Think I can get $5 a slice for these?"—mediocrepop
BiereBeer's Neapolitan Pizza
"Neapolitan, 24 hr ferment 00 caputo flour.
Prebake stone 1 hr at 550, 550 on convect 7 minutes.
Exothermic reaction on roof of mouth."—BiereBeer
Dhorst's Roasted Tomato, Pepper, Kalamata Olive and Caper Pizza
"Homemade sourdough made with KA bread flour and a bit of semolina, brushed with garlic infused olive oil, topped with mozzarella, feta, roasted cherry tomatoes, roasted red pepper, kalamata olives, capers and oregano. Finished post oven with Parmigiano Reggiano and a little EVOO. I really enjoyed the texture that the semolina gave to the crust. Other pizzas were topped with sausage, caramelized onions and roasted red pepper, a pepperoni, sausage, mushroom and onion, and just cheese. (They can be seen on dhorst's Flickr.)"—dhorst
'No More Creepy Bagel'
"For this pizza (and two others similar to it), I followed Kenji's New York pizza at home recipe. I wanted to try it again soon after trying the Cook's Illustrated thin-crust pizza recipe. Similar results, minor difference was that Kenji's dough was a little wetter. Made EXCELLENT pizza. This was either a 4- or 5-day cold ferment. Can't remember when I started it, but I cooked it on Friday night. Between the two similar recipes, I think I've found my go-to techniques. This is the BEST PIZZA I have made at home. I LOVE the New York–style sauce recipe.
This one is topped with pepperoni and hot (as in spicy) honey — I'll share the spicy honey recipe with you later this week." —Adam Kuban