TXCraig's 'Fat and Sassy'
"One of my all-time favorites. It will straighten your tail right out. Tomato, dry WM mozzarella, bacon, and Jalapeño. 48 hour room temp SD crust, 55 seconds @ 950F." —TXCraig1
Kengk's Hot Italian New Yorker
"New York-style crust, Cento sauce with extra garlic and red pepper flake added, fresh basil, hot Italian sausage and Provolone." —Kengk
Mother's Day Tribute by ForzaPizza
"Here's a Mother's Day brunch pizza/focaccia. Rosemary potatoes, kale, crispy bacon, roasted garlic and no cheese. Mommy liked." —ForzaPizza
MightPizzaOven Whole Wheat Olive and Jalapeno Pizza
"This was my first time I used Whole Wheat Flour or used olive salads as a toping. Dough : 50% KAAP, 50% KA Whole Wheat, 60% Water, 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, bulk ferment for one hour in the oven with just the light on and balled at room temperature for 1 hour). Bake time was less than 4 minutes. The crust was soft and dry, but was very tasty. I drizzled fresh lemon juice before serving. See my post at pizzamaking.com for bottom shots." —MightPizzaOven
Kimchi and Shiitakes by Okaru
"Taking a cue from Kenji's article, I tried kimchi. Five day cold fermented food processor crust with uncooked sauce. Topped with half aged mozzarella and half Caccio de Roma, then kimchi, squeezed dry, and sliced shiitakes. The kimchi was a little muted. Next time I'll try a chunkier and spicier style." —Okaru
White Ramp Pesto Pie, From Nicky Donuts
"It's spring, so once again ramp fever has overtaken the northeast. Wanting to see what the fuss was all about, I grabbed a bunch on a whim at the Union Square Greenmarket, and whipped up a batch of ramp pesto (ramps, pistachios, p. reg, lemon juice, and olive oil). Although I definitely saw why these innocuous looking greens generate so much hype, I decided I could do better by these weedy wonders - thus, the Ramp Pesto White Pie was born.
The crust is the standard NY style recipe, left for a 1-day cold ferment (couldn't wait longer :/ ) The base is a thin layer of p. reg, then the pesto, whole milk Polly-O mozz, and Whole Foods' in-house fresh ricotta are scattered over the top. I always brush the crust with olive oil and crack some sea salt and black pepper over it - makes things a little more interesting when you get to the end of the slice. 7 minute 30 second bake at 550° on a preheated stone - you can see there's some nice air bubbles and browning in the crust. All in all a success!" —Nicky Donuts
Roasted Cauliflower Pizza by BGEPizza
"Here's a roasted cauliflower pie inspired by FoxesLoveLemons' pizza from a couple of weeks ago. My first time roasting cauliflower and I overdid a bit, but it was still pretty good. Mixed a head of roasted garlic with ricotta to use as "sauce". Then the cauliflower, some halved grape tomatoes and a dusting of grated parm-regg. Oh, and a little La Bomba, Italian spicy antipasto spread. Baked in a 700° oven, 4 minutes.
All in all, it was tasty, though I thought it needed 'something.' Maybe a different cheese next time... the ricotta was pretty bland. " —BGEPizza
Mark E's Pepperoni-Basil Pie
"New York style dough cold-fermented for three days, uncooked San Marzano tomato sauce, whole milk mozz and parm cheeses, hand-cut Boar's Head pepperoni, fresh garlic, onion on half, baked 4-5 min on a Lodge pan at 500 degrees, finished with basil chiffonade. Thanks for all the wonderful tips and inspiration!" —Mark E
Amusebouche1's Eggplant Pie
StevieTony's Broccoli Neapolitan
"Long time reader first time submitter here...I had a veggie friend visit and some broccoli in the fridge so I attempted this recipe, using the Neo-Neapolitan dough from American Pie, the first pie to be cooked on my new stone (a 36cm slab of marble to replace my beloved old faithful which cracked after 10 years service last week)." —<a href="https://www.seriouseats.com/user/profile/StevieTony"
Spicy NY-Style From Imwalkin
"Sometimes the simplest things are best. NY dough topped with extra virgin olive oil, scamorza, roasted long hots." —Imwalkin
DerrickTung's Kimchi Bacon Pizza
"Even before Kenji had the epiphany of kimchi perhaps being a power ingredient on pizza, I've been testing the idea of a kimchi-bacon pie off and on in the past few months.
Did a 50/50 00/AP flour dough, 2% salt, 60% hydration, same day room rise on Baking Steel around 600 degree with broiler.
Base is gochujang cut with chicken broth, and sliced kimchi all over. Half the pie used cooked bacon, and the other half used sliced raw bacon just to see how the texture would be and whether it would cook in the oven fast enough.
The wife preferred the cooked bacon for the crispness over the chewy bacon, though it did cook to a nice chewiness. I'll be curious what will happen in the WFO at the end of the month." —Derricktung
Graham's Pesto-Topped Sourdough Pie
"Mini wild garlic breads: last week we foraged a bumper crop of wild garlic, here’s the best use we’ve found so far, blitzed into a pesto and smothered on our favourite slow ferment sourdough base. Sixty seconds at 900 fahrenheit and you’ve got yourself a couple of these beauties, what better use for a bit of excess dough…" —Graham
JimmyG's Mushroom-Asparagus Pizza
"This pie was topped with mushrooms, asparagus, chili flakes, and young pecorino cheese, and was liberally dowsed with a smokey, peaty Scotch whiskey prebake. If you have an adventurous spirit, this topping/booze combo is a must try. The flavors work incredibly well together." —Jimmyg