VIEW SLIDESHOW: My Pie Monday: Ramps, Queso Fresco, Detroit-Style and More!

It's a beautiful day for another round of My Pie Monday!
Come on through for a look at this week's collection of brilliant homemade pizzas.

If you're making your own pies, be sure to send us a photo for next week's My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Please make sure to include your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Sourdough Pizza, Kimchi Pies, Roasted Cauliflower, and More!

I hope you're hungry, because it's time to sink your teeth into some serious My Pie Monday action. Click through the slideshow to view this week's collection of 14 homemade pies.

If you're making pizza at home this week, be sure to send us a photo for our next round of My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Please make sure to include your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the Associate Editor of Serious Eats a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Smoked Pork Shoulder Pizza, Bulgogi-Pineapple Pie, BBQ Chicken, and More!

Happy My Pie Monday! Today, we have a gorgeous line-up of 16 homemade pies from Slice'rs around the country (and overseas!). Click through the slideshow to take a look.

If you're making pizza at home this week, be sure to send us a photo for our next round of My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Please make sure to include your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: BBQ Chicken Pie, Boardwalk-Style, Deep Dish, and More!

It's time for some My Pie Monday action! This week, we've got an array of 18 stunning homemade pizzas. Click through the slideshow to view them all.

And, of course, if you're making pizza at home, be sure to send over a shot to My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Sicilians, Detroiters, Bar Pies, and More!

It's a lovely morning for some My Pie Monday. Jump on over for a look at 16 homemade pies made by Slice'rs across the country (and beyond!).

Pepperoni spices things up on pies from TXCraig1, Millions, Paralleli, and Imtopher. We've got some chorizo and cheddar from PizzaQueen, Okaru adds broccoli rabe and asparagus to the mix, and DerrickTung brings some hot Italian sausage and shredded mozzarella to a par-baked cracker crust. Arugula tops ForzaPizza's mozzarella pie, BGEPizza gives Roberta's Baby Sinclair a go, and Andris combines prosciutto and baby peas on his Baking Steel pizza. Meanwhile, Adam Kuban reveals another mouthwatering bar pie, Norma continues her Detroit-style exploits, this time with a vegetable medley, and JimmyG goes Sicilian. For the sweet-toothed, there's a mascarpone and Nutella-topped pie from SonnyC79, along with Vanessa dessert "pizza," which promises to fool even the most discerning of eyes.

If you're making pizza this week, send over a shot to My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Focaccia Pizza, Sweet and Savory Potato Pie, Chinese Sausage, and More!

That's right, it's My Pie Monday time! Feast your eyes on this week's round-up of 15 gorgeous homemade pizzas.

Amusebouche1 gets creative with a sweet and russet potato crust and kenposurf takes a focaccia base for a whirl. Tanner gives Reinhart's Americana dough a run for its money, TXCraig1 and Whohah go sourdough, and Norma427's Detroiter gets some smoked pepper bacon. ScottD comes to us with a Margherita and some beautiful leoparding, and Imwalkin throws some hoagie peppers onto his pizza. We've got a cheeseburger pie from Kengk—pickles included!—and a taste of the Southwest form Okaru, who tops his pizza with cream cheese, roasted jalapeños, and crushed tortilla chips. BGEpizza tries his hand at a pistachio-topped pie, Billgraney shares a pan pizza with sun dried tomatoes and roasted peppers, and DerrickTung gives us a peek at his Chinese sausage topping tests. We have two beauties from Fornographer—one with asparagus and boursin, the other with creminis and smoked mozz. A second round of asparagus from Pizzaprincess comes paired with prosciutto, fontina, and an egg.

See this week's pies in the slideshow »

If you're making pies at home, be sure to contribute to My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Smoked Pork Jowl Pie, Spanakopita, Asian Pear Pizza, and More!

What are you waiting for? Get in here and peruse this week's round-up of homemade pizzas. We've got some real beauties today from the My Pie Monday crew!

This week, TXCraig1 gets cheeky with a 50 second smoked pork jowl and basil pie. We've got a bar pie from Adam Kuban and a sourdough pepperoni pizza from Alannaface. Andris and Imtopher unveil four-cheese pies, while Fornographer and IainPie share two simple and stunning Margheritas. Derricktung talks chicken tandoori, JimmyG adds some spice to his onions and mushrooms, and Amusebouche1 combines Asian pear, brie, and muenster. We have not one but two pies from Okaru, since a certain someone left off his pizza last week. Sorry, Okaru! The spanakopita sounds amazing!

Want to contribute to My Pie Monday? Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don't care whether it's a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Peking Duck Pizza, Chicago Deep Dish, Breakfast Pies, and More!

Happy My Pie Monday! Come on in and check out this week's lineup of homemade pizzas. We've got everything from a classic Chicago-style deep dish pizza to paper thin matzo pies. And they. Look. Awesome.

So without further ado, hop on over to the slideshow »

If you're making pizza this week, don't forget to submit to My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don't care whether it's a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Filipino Breakfast Pie, Spicy Summer Squash and Arugula, Stuffed Detoit Pizza, and More!

I hope you're ready for My Pie Monday, because we've got another stomach-rumbling lineup this week!

A warm welcome to newcomer professorplum, who shares a lovely Neapolitan-style Margherita. Amusebouche1 unveils a deep dish pizza with triple cream brie and an ajvar pepper spread, Andris shares a baking steel pie topped with summer squash and arugula, Adam Kuban goes the bar pie route, and Okaru brings shiitake and jalapeños to a mozz-provole blend.

Detroit-style pies seem to be all the rage—Norma does two different topping combos, Billgraney stuffs his chock full o' mushrooms, and SonnyC79 goes sweet and savory with fig preserves and prosciutto.

Meanwhile, Derricktung goes with an inventive Filipino Breakfast Pie, in preparation for the launch of his farmer's market operation, Za Pi.ESNY1077 tackles buffalo chicken, sauasage-style, while NovaChild's chicken pie gets a dose of cilantro and mint pesto. Imwalkin pairs some smoky mozzarella and prosciutto on a San Marzano base and Florida9 gives Kenji's foolproof pan pizza a whirl.

See all of this week's pies in the slideshow »

Want to contribute to My Pie Monday? Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don't care whether it's a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Savory Caponata, Haute Hawaiian, French Bread Pizzas, and More!

Come one, come all! It's time for another round of My Pie Monday!

This week, we've got sourdough pies by way of Whohah and Kengk, along with a couple of French bread pizzas from jamesws and newcomer Taylor. Meanwhile, Npinto returns to the MPM fold with not one, but three gorgeous pies. Derricktung shares a glowing white pie, Mnvader and Csafranek go the pepperoni route, and Norma returns with another tantalizing Detroiter. Wagyutail adds some shiitakes to his pizza, TheMattSmith drops in with wild boar chorizo, and Billgraney throws grilled mushrooms and roasted red peppers into the mix. We've also got an inspired eggplant caponata pie from Okaru and, last but not least, a 'haute' Hawaiian pie from Stromie.

See all 14 of this week's pies in the slideshow »

Want to contribute to My Pie Monday? Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don't care whether it's a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Kung Pao Pizza, BBQ Pulled Pork with Mango, Bacon Jam, and More!

Brighten up your day with some My Pie Monday inspiration. We have 17 contributions this week, running the gamut from breakfast to barbecue. Step on in and bask in the pizza glow!

Sweet pies seem to be trending this week: Amusebouche1 tops his brie and prosciutto pizza with a drizzle of Mike's Hot Honey, Norma shares a cinnamon-sugar Detroiter, SonnyC79's pepperoni pizza gets a douse of roasted jalapeño-infused honey, Derricktung adds some cubed mango to his barbecued pulled pork, and Dhorst2 unveils a breakfast pie dabbed with bacon jam and coffee-rubbed mozzarella.

On the savory side, we've got a puttanesca pie from Okaru, along with a hearty dose of cheddar from both Kcanonico and Paralleli. Imwalkin's chili cheese pie packs a punch, nzmick shares his first pan pizza, and Billgraney goes with a classic combo of bacon and caramelized onions. Jimmyg delivers a combo of peppers and garlic with young pecorino and mushrooms; Kenposurf pairs his peppers and garlic with scallions and olives. Tanner shakes things up with a crunchy Kung Pao-inspired pie, while Scottd keeps things traditional with a gorgeous Margherita.

See this week's pies in the slideshow »

Want to contribute to My Pie Monday? Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you're not baking your own pies, we want to know about the ones you're eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don't care whether it's a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Thai Chicken Karaage, 40 Second Pepperoni, Triple White Sauce Combo, and More

It's another beautiful My Pie Monday! Come feast your eyes on this week's collection of 17 brilliant homemade pizzas.

Jimmyg delivers one of his stunning Sicilian Rianata pies, and TXCraig1 whittles his cook time down to a mind-blowing 40 seconds (Check out this guy's oven. Holy...moly). Okaru pulls out a food processor for the quick 'n' easy crust of a dazzling fresh basil pizza. Thai chicken karaage makes a guest appearance on SonnyC79's latest creation, and boy oh boy does it look good. Meanwhile, Imwalkin combines smoked mozz and Scamorza cheeses with rosemary, and kengk goes sourdough. Alexwood shares a nice, blistery baking steel pie, derricktung piles on some tantalizing prosciutto and fresh mozzarella, and Norma takes a break from the Detroiters for a Mack's attempt. Pizzabakker goes all out with three different white sauce recipes from the Lahey cookbook, and Florida9 modifies Reinhart's Napoletano recipe, with mouthwatering results.

We've also got some chicken sausage and basil from Daajo and an inspiring Reuben-inspired pizza from Tscarborough. Millions covers the breakfast beat with a hearty bacon, egg, and cheese combo, and Paralleli heats things up with some sausage and mushrooms. Last, but not least, Tanner and Chrognac both share some meaty, cheddar cheesy pan pies.

But enough words! See the slideshow »

If you're making pizza, please do send us a shot for our next My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Want to join the MPM crew? See our Pizza Making Guide »

Looking for inspiration? Take a look at past round-ups »

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Polly-O Pan Pie, Spicy Bacon Jam, Detroit-Style Marco Pollo Pizza, and More!

A joyous My Pie Monday to one and all! We have a jaw-dropping count of twenty-five contributors this week, and I'm not kidding when I say that each and every one of them has been kicking some major pizza butt.

Our regulars are out in full force, along with a slew of newcomers.Dailywaffle unveils a garlicky spinach pizza; Cheesus gets blue 'n' green with some gorgonzola and broccoli; our very own Erin Zimmer shares her third pan pie of the week; and eatitatlanta goes all-out Polly-O. Meanwhile, Norma keeps her Detroit momentum going strong with a Marco Pollo pie, and Adam Kuban chimes in with his own Detroit-style beaut. We've got a no-knead from Tailbiter and Kakugori goes wild with a "Frito Chili Pie-zza."

I could keep going, but honestly, folks, with so many phenomenal contributions this week, let's not waste any more time. Click through the slideshow catch the full spread in all its pie-tastic glory!

If you're working some pizza magic this week, please do send us a shot for our next My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Want to join the MPM crew? See our Pizza Making Guide »

Want to peruse more pizza beauty shots? Come along »

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: Yabby Pan Pie, Roasted Grapes with Goat Cheese, Pizza Triangles, and More!

Aw, here, put some My Pie Monday on that Tuesday! We're back from President's Day with an array of 18 scrumptious pies to trigger your inner pizzaolo.***

First off, a warm welcome to a slew of new contributors! Suziey and Eric K. both join MPM with some classic Margheritas, and Moo102 comes to us with a first time EVER pizza! Kenji's Foolproof Pan Pizza continues to yield stunning results from the likes of harrycaul, Kenneth K, and Bloo. On steel, we have a cheddar pie from Florida9, a Quadruple Chili Threat-inspired pizza from imwalkin, and a jalapeño popper pie by way of Okaru.

Meanwhile, some intriguing combos emerge on the toppings front. Charliel7 brings us caramelized onions, sausage, and "yabbies" (it's an Australian thing!). Amusebouche1 gives roasted grapes, maple walnut, and goat cheese a shot, and goes from skeptic to believer. Oh, and pizza gets a sweet new 'do from Jamesws, who assembles some golden, buttery looking triangles.

Norma wows us yet again with a Detroit-style pie, this time graced with a 3 meat combo. On the other end of the spectrum, surcredibility shares a delicate pizza bianca with olive oil, fennel seeds, grated garlic, and sprinkle of pecorino. Jimmyg's recipe for success taps Sicilian sausage, Brussels Sprouts, and chili flakes, while Kenposurf whips out a rustic wholewheat pie. Last, but far from least, Millions whisks us off our feet with a perfect heart-shaped Valentine's Day pie. Shame on all the rest of you lackluster romantics! Good thing you make some damn fine pizza, or we'd have a real problem.

Click through the slideshow to view the full lineup in all its pizzalicious glory. And if you're crafting your own pizza this week, please do send us a shot for next week's My Pie Monday! Just take one horizontal snapshot of your homemade pizza (at least 610px by 458px, please!), briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Want to peruse more pizza beauty shots? Right this way! No, please, after you »

***A formal apology is owed to TXCraig1, as somebody left his pie out of this week's original post. His Detroit-style pie with jalapeños and bacon can now be found in the slideshow. Sorry, Craig!***

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

VIEW SLIDESHOW: My Pie Monday: BBQ Brisket, Pizza Pringles, Kobe Beef Bacon, and More!

Kick off your week right with some glorious My Pie Monday inspiration. We've got quite the hunger-inducing line-up today, with a whopping 18 pizzas fresh from the oven.

This week, we welcome newcomer Manda, who kicks things off with some serious Super Bowl love, giving Kenji's Foolproof Pan Pizza a whirl along with BGEPizza. Let's also give it up for Burger365, who makes a Brussels sprouts- and pancetta-topped comeback after 4 painful months sans oven, and TXCraig1, who brings his bake time down to 45 seconds!

Adam Kuban and Norma427 pop in with Detroit-style pies, while Adam's pizza monkey bread gets a nod (and some stuffing!) from Imwalkin. Okaru, Florida9, and millions get things cookin' on steel, with mouthwatering results. Also on the roster are SHole, who puts his leftovers to good use in an empty-the-fridge pie, and jamesws, who keeps things simple with Kenji's Crispy Bar Pizza. Meanwhile, B7gourmand goes for a colorful array of broccoli, crushed tomatoes, and caramelized onions, while kenposurf's toppings of pineapple and vegetables accidentally wind up hidden beneath his cheese. More exciting topping combinations emerge all around: Champagne cream and clams from JEL; pizza-flavored Pringles grace kakugori's latest pie; Amusbouche1 goes all out with BBQ brisket; and last, but not least, some Kentucky rye-dosed dough, topped with Kobe beef bacon, cremini mushrooms, and mozz from Jimmyg.

So yeah. I think it's pretty reasonable to say that these folks mean business. And that business is zomygodpizza!

Click through the slideshow to view the full array in all its pizzalicious glory. And if you're crafting your own pizza this week, please do send us a shot for next week's My Pie Monday! Just take one horizontal snapshot of your homemade pizza (at least 610px by 458px, please!), briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats screen name!

Want to peruse more pizza beauty shots? Right this way! No, please, after you »

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.