Gallery: My Pie Monday: Smoky Blue Cheese, BLT, Artichokes, and More!

Intheyearofthepig's Quattro Pizza
Intheyearofthepig's Quattro Pizza

"Last cob oven attempt, all these were Kenji's Neapolitan style dough. Clockwise from top left: tomato sauce [uncooked Pomi crushed tomato with garlic, salt, and fresh oregano] Grana Padano, whole milk mozzarella, Parma sweet sopressata, olive oil; cross section of white pie with garden peppers; sweet and hot fire roasted peppers with Celebrity Dairy goat cheese, olive oil, garlic, Parmesan and fresh oregano; pesto with Celebrity Dairy goat cheese and kalamata olives. Pizzas cooked in 2 to 4 minutes. I'd like to get some more bubbles in the cornicione and get cooking time down a bit more but these were good." intheyearofthepig

Billgraney's BLT Pizza
Billgraney's BLT Pizza

"KA Sir Lancelot flour plus starter hydrated with home brewed German-Style Rye Beer.More rye flavor came through than I was expecting but the dough was a bit dense."billgraney

TXCraig1's Carciofi e Limone
TXCraig1's Carciofi e Limone

"Fresh mozzarella, Parmigiano-Reggiano, quartered (frozen) artichoke hearts, thin lemon slices, a drizzle of fruity olive oil, and a sprinkling of sea salt. The dough is Caputo pizzeria flour, 60% hydration, 3% salt, 1.5% Ischia culture, 34h bulk @ 60F then balled and another  11h @ 80F. 75 second bake @ 875F in my WFO. I liked this pie a lot. Maybe I’ll add a little garlic next time." TXCraig1

Norma's Spinach, Pepper, Sausage and Onion Pizza
Norma's Spinach, Pepper, Sausage and Onion Pizza

"I made another attempt on a Mellow Mushroom this week, in addition to other experiments. The MM pizza is different than other styles of pizzas in that the crust rim is moist, the dough is so easy to handle, and even with a low hydration dough it still does have oven spring. The dressings I used on the MM pizza attempt were my regular tomato sauce, a blend of 6 cheeses, (3 mozzarellas, mild white cheddar, Asiago, and Romano), spinach, red and green peppers, and sausage. Molasses and brown sugar are used in the dough formula. Other pictures on my blog." Norma427

Jimmyg's Smoky Blue Buratto Pie
Jimmyg's Smoky Blue Buratto Pie

"This is the second pie I produced from the Buratto flour. The formula for this pie was: 100% Buratto, 68% water, 2% salt and 3.5% sourdough starter (same formula as last weeks pie). The pie was topped with young pecorino, smoked blue cheese, chili flakes, capers, parsley and drizzled with grape must to balance the richness of the cheese. While I thought this white pie may showcase the flavors of the flour better than last weeks pie, the cheese and capers dominated any grainy notes in the crust." Jimmyg

Amusebouche1's Three Mushroom Sausage Pie
Amusebouche1's Three Mushroom Sausage Pie

"Crust topped with porcini oil, sautéed crimini, shitake, and oyster mushrooms with onion and garlic. Plus mild sausage and a sprinkling of low moisture mozzarella, then baked. Finished with scallion slices and a dusting of truffle salt. More pictures here." amusebouche1

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