Slice-My Pie Monday: Japanese Pizza, Pecan Crust, and More! 2/07/2011

On Slice this week the submission for “My Pie Monday” were different and lookin so tasty.

http://slice.seriouseats.com/archives/2011/02/mpm-20110207.html

If anyone wants to see all the pies featured on Slice, you can click though the Slideshow

http://slice.seriouseats.com/archives/2011/02/mpm-20110207-slideshow.html

I had sent in some pictures of pies I had made the previous week.  This is the link to my “My Pie Monday” I sent in.

http://slice.seriouseats.com/archives/2011/02/mpm-20110207-slideshow.html#show-138627


and the description of the pie.

Norma's Pecan-Crust Pizza: "This pizza dough was made with a blend of 80% King Arthur Sir Lancelot flour, 10% Spring Wheat Prairie Gold (ground-up kernels), and 10% pecan flour. This pie was dressed with my regular tomato sauce, a blend of mozzarella and mild white cheddar, grape tomatoes, a couple of slices of red and green pepper, and a piece of fresh basil, after the bake. It had a hint of pecan flavor from the ground pecans. I have a spice and nut grinder that I used to grind the Prairie Gold kernels and also the pecans into flour. I also used the preferment Lehmann dough formula for this pizza but added more water because the Prairie Gold and pecan flour did affect the hydration of the dough formula." —Norma427

Thanks Slice http://slice.seriouseats.com/  for thinking my pie was good enough to be included in “My Pie Monday”!

Norma