TXCraig's Cheeky Basil Pie
"Smoked pork jowl, Parmigiano-Reggiano, and fresh basil. 48 hour room temperature SD crust. 50 seconds at 950F in the Acunto."
Adam Kuban's Bar Pie (No. 3)
"I've been on a bar pie kick lately. It's much more forgiving in a home oven than New York–style and easier to eat when you're only cooking for one pizza-eater. This one has a 4:5 ratio of AP flour to semolina flour. it's the purported Star Tavern method (again), at 55% hydration. This time I rolled it out super-freakin' thin and made sure to sauce and cheese it right to the edge. I'm happy with the cheese doneness and the sauce. Crust was a little too thin this time. And maybe a bit too chewy. I may play with the AP flour–semolina ratio." —Adam Kuban
Okaru's Spanakopita Pie
"Cold fermented processor crust. Brushed with EVOO, sprinkled with grated pecorino, dabbed with Spanakopita mix (sauteed fresh spinach squeezed dry, feta, Greek yogurt. garlic, scallions. dill, mint, beaten egg, pepper, aleppo pepper) and finally with kalamata olives and haloumi cheese."
Okaru's Hen of the Woods Pizza
"Cold fermented processor crust, frozen and thawed. Uncooked San Marzano sauce with fresh thyme. Fresh mozzarella, dusting of Parm, hot banana peppers, hen of the woods mushrooms, roasted tomatoes in oil. Baked on steel."
JimmyG's Solo Slice
"Last slice of the night-topped with mushrooms, onion, chili flakes, parsley, and a mix of young pecorino and mozzarella. The dough formula was: 100% flour (3:1 mix of 00 flour and all-purpose flour), 65% hydration (water temperature 127F), 2.6% salt, 3.5% sour dough starter, baked at 550F."
Asian Pear Pizza from Amusebouche1
Fornographer's Classic Marg
"First forno stars of the season! Classic Margherita. San Felice Flour. 62% Hydration, 2.7% Salt, .05% Cake Yeast. Bulk for 2 hrs and balled for 22 hrs all at the same temp (70F-73F). Baked for 50 seconds on my Forno Bravo Andiamo 70 with a 950F floor temp, 900F wall temp, 1200F+ dome temp, fire lapping across the dome. Very tender and pillowy crust even the next morning after taking the leftover out of the fridge."
DerrickTung's Tandoori Experiment
"This week, focused on doing tests around sweet Chinese sausage (based on recommendations from our Za Pi fans) and Tandoori Chicken. Here's the tandoori chicken pizza, broken down into quadrants
On the whole pie: Tandoori chicken (soaked overnight in yogurt/masala seasoning, cooked in oven briefly), sliced red onions, and diced orange peppers.
On left side of pie: Mango chutney base
On right side of pie: Tandoori paste base
On top of pie: Fresh mozz
On bottom of pie: Cubed paneer (to test for melting and flavor)
Overall impressions - Mango chutney base is sweet and tasty! Tandoori paste is overly salty, I may have added too much. I made a cilantro yogurt to finish on top of the tandoori paste side, and it definitely helps. Mozz meld the food together well, while the paneer doesn't even begin to melt at 550 degree oven under broiler. More testing around this pie later this week!"
Sourdough Pepperoni Pizza by Alannaface
"Sourdough starter discards get put to good use in this simple crust that would shine with light spring toppings as well as it does with marinara, mozzarella, pepperoni and oregano. Baked in a cast iron pan to encourage browning of the undercarriage, this flavorful dough was light and crisp. As a San Francisco Bay Area person I had to try my hand at this classic sourdough crust after baking my sourdough bread. More beauty shots can be found on my blog!"
Quattro Formaggi by Andris
"Four cheese pizza made with a modified Kenji's NY style dough! Baked on a Baking Steel. I was inspired after a peace!"
Leftover Reheat from Imtopher
"Leftovers. My go-to pizza these days, Kenji's NY dough & sauce. Dough:
overnight warm rise, four day cold ferment. Foreground: Pepperoni,
mushroom & fresh basil. Background: Plain cheese (Dry Mozzarella,
Provolone, Asiago, Romano) and what is left of a pepperoni pie. Cooked
on a stone at 500 degrees."
IainPie's Skillet Pie
"Greetings to the community, from the UK. I've sent in one of last weekend's efforts. Skillet/broiler method, 48hr cold rise, 65% hydration & 1% yeast, using Doves organic bread flour. I used a tava pan (Indian flat bread pan) which meant I could get the pizza really close to the broiler. I was a little heavy handed with the EVOO at the end." —IainPie