Gallery: My Pie Monday: Sicilian, Neapolitan, Sourdough, and More!

Mushroom, Onion, and Asparagus Pie by Scott D
Mushroom, Onion, and Asparagus Pie by Scott D

"Here is a pie I made for a vegetarian friend. The base is olive oil with chopped garlic. I used  mozzarella cheese and then topped it with sauteed onion, mushrooms, and asparagus. The dough was a three day cold ferment with Caputo flour. It was cooked in my wood fired oven for 70 seconds."
Scott D

Norma's Neapolitan
Norma's Neapolitan

"This Neapolitan pie was made in Steve's WFO. I used TXCraig1's formula for this pie and an Ischia starter. The pie was dressed with Les's tomato sauce, fresh mozzarella, sliced San Marzano tomatoes, and yellow pear tomatoes from my garden. After the bake, fresh basil was placed on the pie. The other pictures are on my blog." Norma427

Jimmyg's
Jimmyg's "Sicilian Style" Pie

"Ever since Adam reviewed Umberto’s, I have been jonesin' for a “Sicilian style” pie. The formula I settled on was: an all-purpose/bread flour mix (1:1 ratio), 62% hydration, 2.8 % salt, 0.4% IDY, 0.132 grams of dough/inch2, 24h cold rise, baked at 550F in a 14x14 inch heavy gauge aluminum pan. The sauce was applied uncooked. The ingredients were canned chopped tomatoes (14 oz), one clove of garlic (grated), oregano, chili flakes, salt, and two tablespoons of red vermouth for acidity and sweetness." Jimmyg

MichaelinHouston's Hacker Free Neapolitan
MichaelinHouston's Hacker Free Neapolitan

"Here is my stab at Kenji’s hacker-free Neapolitan recipe. I used King Arthur Bread flour instead of tipo “00” and Rega San Marzano tomatoes; otherwise followed the recipe exactly. The basil is from my back porch. This is the best result I have had to date." MichaelinHouston

Cheese Pizza by TXCraig1
Cheese Pizza by TXCraig1

"Cheese pizza is a simple pleasure I all too often skip over. Here the pie is topped with sauce (Cento Italian Tomatoes run through a food mill with the medium disk plus 1Tbsp sugar and 1tsp sea salt) thinned with a little EVOO, fresh mozzarella slices, grated aged white cheddar, and a good grind of black pepper then baked for about a minute at 850F in the WFO. It was as good as any pie I’ve made, and long overdue. The dough is Caputo Pizzeria flour, 62% hydration, 3% salt, 1.6% Ischia culture, 48 hour total fermentation (36h bulk @ 64F +12h balls @ 77F)." TXCraig1

Roasted Red Pepper Pie from Billgraney
Roasted Red Pepper Pie from Billgraney

"My first pizza with Sir Lancelot flour. The last crop of tomatoes from the garden for the sauce, roasted red peppers, mozz, and basil." billgraney

Dhorst's Pair of Sourdough Pizzas
Dhorst's Pair of Sourdough Pizzas

"I made these pizzas and actually remembered to take photos, a few weeks back. Homemade sourdough, 60% hydration, in fridge 3 days, bulk. Balled on counter for two hours. 600 degrees for 7 minutes on stone.  Left back—turkey pepperoni, Italian turkey sausage, mushrooms and onion on a base of crushed tomato sauce and mozz.  Right front—garlic olive oil topped with mozz, muenster, and roma tomatoes. Both pizzas were finished with oregano and Parm. Yum!"  dhorst

Artichoke, Peppers, and Prosciutto from Amusebouche1
Artichoke, Peppers, and Prosciutto from Amusebouche1

"Caputo red bag slow rise crust, pureed piquillo peppers, mozzarella, red onion, roasted garlic blend topped with artichokes marinated with piquillo peppers and smoky prosciutto. More pics here." amusebouche1

Olsonmatt's Pizza Classica
Olsonmatt's Pizza Classica

"Here's a "classic" pizza that I tried to make in the style of places like John's or Grimaldi's in New York. The dough was stretched thin, without an overly puffy crust, and a nice amount of char on the bottom. I used Pastene Kitchen Ready tomatoes with salt and a little oregano over some (not too much) aged Dragone mozzarella that I roughly sliced. It was finished with Parmesan, a little olive oil and some fresh basil." olsonmatt

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