Dellavecchia's Deep Dish
"Chicago deep dish made with 00 flour and 20% semola." —Dellavecchia
DailyWaffle's Breakfast Pizza
"Breakfast pizza with speck, tomato, green onion and egg. I've been sticking with Kenji's Basic NY style crust. If it ain't broke, don't fix it. This one was a 48-hour cold ferment baked on steel. I noviced on the first pie and cracked the eggs over the pizza while on the peel, creating what is bound to become a classic #FAIL pic. OOPS. So yeah, add them after the pie goes onto the steel. This is a new Sunday morning favorite." —DailyWaffle
BBQ Chicken Pie from Billgraney
"BBQ Chicken Pizza with jalapeno-cheddar and cilantro.
TXCraig's Spicy Detroit-Style Margherita
"This pie hits every sense—sweet tomatoes with a hint of acid, rich creamy mozzarella, salty and spicy Calabrian chilies, aromatic basil, caramelized crispy edges, tender crumb, saturated colors. It doesn't stop until long after it's gone." —TXCraig1
Three Cheese Pizza by Kaz
"Red pie with three cheese (mozz, parm, feta), spinach, onion and mushrooms." —Kaz
Scott G's Pepperoni Pie
"I have found Kenji's tips invaluable. We don't order out at all any more. Every Saturday is pizza night in our house. My wife likes my pie so much that we will be serving them at my daughter's baby shower at the end of May.
Not very complicated. But, it did take me a long time to settle on a crust recipe that we like. Gas oven cranked up to 550˚ and a well seasoned pizza stone are all that I use. This is a classic pepperoni and cheese. Well O.K., a lot of cheese! Going to be trying margheritas here in the next week or so. We have a great Italian food purveyor (Sofo's) here in Toledo, OH so I can get the buffalo mozzarella and the San Marzano tomatoes.
Thanks for all the tip and articles Serious Eats! —Scott G.
"Caputo Rosa, .75% cake yeast, 2.5% kosher salt, filtered NYC tap, muir glen whole tomatoes uncooked and strained, blended w salt and penzeys pizza spice, fresh mozz from Joes dairy, and Locatelli. 65% hydration, 6 hour bulk rise at room temp, cold ferment for 3 days. Cooked just under 3 mins on steel, then transferred to another oven w the broiler cranked for about a minute. Had to put a layer of sauce to protect the cheese. Tender, and crispy w some nice leopard spots." —Wagyutail
Cauliflower Crust by BGEPizza
"This is my first attempt at a cauliflower crust "pizza". In quotes because it tasted and behaved like no other pizza I've ever had! It was surprisingly tasty, but it was not pizza. Good though, and it was VERY foldable! The crust includes riced cauliflower, an egg, mozz, parm-regg and some seasonings. Baked on parchment for a bit, then topped and baked some more. This one has thinly sliced garlic, sautéed curley kale, onions and shiitake mushrooms plus more mozz and parm. Maybe next time I'll try tomato sauce and pepperoni. Still don't think it will taste like a pizza though." —BGEPizza
Wiseguy Tribute from Paralleli
"Using up some odd bits of flour. A 50/50 blend of a bulk white whole wheat and GM's Better For Bread. 62% HR, 2% Salt, 0.3% IDY, and three days in the fridge. Minimal hand knead and about a 3 min bake. Turned out quite tasty with a nice 'micro thin crisp layer' and good flavor. Sometimes simple is good. The recent Chris Bianco article made us what a Wiseguy(ish) pie." —Paralleli
Bulgogi Pineapple Pie by Jhanley
"Another dirty tray submission...Sticking with my Asian inspired pies, Korean beef (bulgogi), baby arugula, pineapple, garlic and grande fresh mozzarella. This particular batch of dough had over 48 hours fermentation, then 4 hours at room temperature. Turned out world class!" —Jhanley
AWiseman's Grilled Cholula Pizza
"Really sunny Oregon days scream for grilled pizza! (They also scream for radioactive cheese photographs.) Homemade yeasty dough with tons of olive oil, homemade super-fresh sauce with a touch of brown sugar and Cholula, spicy ground beef and the quintessential store bough pepperoni. The first try I stretched too thin and made a mess of it after the first side was grilled. (Dough fight anyone?) Second attempt was better managed, although next time I'm going to use only bread flour to see if I can control the consistency a little better." —AWiseman
Mozza Dough from Millions
"This week, I made a batch of dough mostly according to Nancy Silverton's Pizzeria Mozza recipe (I brought the hydration down to 64%, and skipped the sponge step). Early in the week, I baked at 600 degrees and got a pretty good replica of Mozza's pizza, but I wanted to see how the dough would react to higher heat. This one was baked when the steel was at 680, under the broiler for two minutes, five seconds. It was much more neapolitan in texture and tenderness, but the rye flour and barley malt gave it a noticeable complexity of flavor. Yummy." —millions
Smoked Pork Shoulder Pie by Kengk
"Smoked pork shoulder, canned Cento sauce, Olivia mozzarella. All in all, pretty disappointing, sauce and cheese too bland. As always though, the Serious Eats New York Style crust was excellent!" —Kengk
Sicilian Sausage from Chris S.
"This week, I used the Jeff Varasano's dough recipe, a 24 hour cold rise because we had unexpected, hungry guests! Fresh tomato sauce with broccoli, chorizo and chilli with buffalo mozzarella and a smoked paprika sea salt crust. Cooked using the baking steel and broiler method." —Chris S.
Amusebouche's Fig and Pear Pie
MightyPizzaOven's 'Say Cheese'
"My favorite pie I made this week is with just whole milk moz. cheese plus a drizzle of my EVOO / Aleppo pepper. I love the taste of cheese and bread. Dough: 100% KABF, 62% Water, .5% ADY, 2% Salt, 50 hours bulk cold ferment, 2 hours balled at room temperature, 4 minutes bake using Mighty Pizza Oven. See my post at pizzamaking.com for bottom shots." —MightPizzaOven