The traditional Margherita that officially opened the oven Saturday night.
Mascarpone w/ a little bit of blue cheese mixed in, fresh figs, and a little pinch of Turkish chili flakes. Post bake, I added some fig preserves and prosciutto. OMG!
White Truffles and Mushrooms
Mushroom and white truffle made with Chau’s mozzarella, Boschetto al Tartufo, and Parmigiano-Reggiano. This was probably the favorite pie of the evening, as it usually is.
Vermont Smoked Pepperoni, of course. Omid made this pie, and maybe it’s just me, but I think it has a bit of a di Michele look to it (the crust - not the toppings of course).
Diana brought the most beautiful garlic scapes, served here thinly sliced with Chau’s mozzarella, EVOO, and a pinch of salt. It’s the first time I’ve tried garlic scapes. This pie was simply sublime.
A slice of Diana Margherita. I named it in honor of her introducing me to Aleppo. It’s a Margherita with some Aleppo sprinkled on the sauce and drizzled with Calabrian Chili oil post bake. Possibly my favorite pie of all time.
Crumb shot of the same Diana slice.
Upskirt view of the same Diana slice.
Spicy Mushroom Pie
Spicy mushroom pizza made with both fresh Jalapeno and Turkish chili flakes (similar to Aleppo but a little deeper, darker flavor—Aleppo is a bit lighter with citrus notes).
Brussels Sprout Extravaganza
Antoine’s Motorino-inspired Brussels sprout pie.
Bee Sting Tribute
Inspired by Roberta’s awesome Bee Sting, this pie has Fresh mozzarella, fennel sausage, dried cranberries soaked in tequila and Grand Mariner, red pepper flakes, and honey, basil, and fennel pollen added post bake.
No-cheese clam pie made with fresh-shucked clams.
Fig 'n' Clam
Fresh shucked clams, figs, garlic scapes, Turkish chili flakes and honey post bake. I was a little skeptical of this one when Chau was making it, but it turned out to be incredible.
Rabbit Food Pizza
Diana’s rabbit food pie with fresh cherry tomatoes from my garden.
Ricotta Summer Squash Pizza
Bill’s elegant creation topped with fresh mozz, baby zucchini and yellow squash, and lemon with ricotta added post bake.
VIA 313's Detroiter
Brandon and Zane Hunt of VIA 313 in Austin treated us to several of their incredible Detroit-style pies including this Detroiter.
36.7 Second Marg
My fastest bake ever at 36.7 seconds (1,100º F on the walls and 975º F on the deck). I wish the cheese would melt in this short time because the pillowy softness of the crumb is unbelievable.
Charcuterie, including some homemade, and cheese abounded.
We had a few bottles of wine in addition to abundant Texas craft beers. One friend who couldn’t make it sent a bottle of Jefferson’s Presidential Reserve 18 year bourbon in his place. We have good friends :)
Gene’s incredible Crusher sherbet made with Eagle brand milk, Orange Crush, crushed pineapple and maraschino cherries.
Breakfast Pie, Part I
For breakfast, a Tscarborough anarchy pie (called anarchy because he has no rules—which basically means he doesn’t measure anything in his dough yet it always comes out perfect. I don’t have that ability).
Breakfast Pie, Part II
Tom’s other breakfast pie was transcendental, which is not something I’m used to experiencing at breakfast. It had mascarpone, lemon slices, and drunk cherries.
Java was always in the middle of the action and living large with all the pizza people fed him. In my best Italian accent; “Now thats’a happy puppy!”