Mushroom Pizza aka 'Shroomy 2.0'
Shroomy 2.0 - Dough Hands
10 min
5 minutes
London
Ingredients:
- Chestnut & Shiitake Mushrooms
- Soy Sauce
- Extra Virgin Olive Oil
- San Marzano Tomatoes
- Fior di Latte
- Garlic Oil
- Taleggio
- Tarragon
- Parmesan
Products used:
Method
Step 1 - Cooking The Shrooms
Finely slice your mushrooms and place them in a baking tray. Add a glug of extra virgin olive oil and a generous douse of Soy Sauce. Cook these in the oven - Ensure that you use caution and that you move the mushrooms around to prevent the burning. Cooking in a Woody is very similar to a conventional oven but heat is much more intense!
Step 2 - Stretch Your Dough
Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)
Step 3 - Tomato Base
First layer is your crushed tomatoes. Hannah likes to use crushed San Marzano.
Step 4 - Topping Your Pizza
Sprinkle on some mozzarella - we always opt for Fior di Latte. Add the mushrooms you cooked previously along with the garlic oil, taleggio and tarragon - these two really do compliment each other.
Step 5 - Cooking The Pizza
Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (400°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds - 3 minutes.
Hannah's pizza is cooked at a lower temperature, this is to form crispier / darker crust with more 'bite' when compared to a traditional Neapolitan pizza. This style of pizza is often referred to as 'London' style - Think of a Neapolitan / New York hybrid.
Step 6 - Finishing
To finish, add some parmesan and hit the crust with some Extra Virgin Olive Oil.