Homemade Mushroom Pizza
Ingredients
- 1 lbs portobello mushroom caps
- 1/3 cup extra-virgin olive oil
- Kosher salt and ground black pepper
- 1 tbsp finely chopped fresh thyme
- 3 medium garlic cloves, minced
- 1 portion pizza dough, warmed to 75°F, or store-bought pizza dough ( or store-bought pizza dough) recipe follows
- Bread flour, for dusting
- 1 tbsp semolina flour, for dusting
- 1 cup fontina-Parmesan cream recipe follows
- 2 scallions, thinly sliced on a diagonal
- 1/4 tsp red pepper flakes
For the Pizza Dough
- 548 grams bread flour 4 cups (plus more for dusting)
- 1 tbsp white sugar
- 3/4 tsp instant yeast
- 1.5 cups cool (65°F) water
- 2 tsp Kosher Salt
For the Fontina-Parmesan Cream
- 3/4 cup heavy cream, cold
- 2 oz shredded fontina cheese 1 cup
- 1/4 cup grated Parmesan cheese
- 1 tbsp minced fresh rosemary
- 1/2 tsp ground black pepper
Notes
- Don’t under cook the mushrooms. Roasting them until they are well browned removes moisture that would otherwise make the pizza crust soggy.
- The mushrooms can be prepared and refrigerated up to 24 hours beforehand.
- Use King Arthur bread flour as it has a higher protein content, producing crusts with good flavors, nicely crisped surface and satisfying chew.
- Don’t shorten the fermentation and room-temperature warming times for the dough. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
- If you do not want to make your own dough, use store-bought dough. Divide the dough into 4 equal parts, and use one part to shape.
- When shaping the pizza dough, make sure the edges are thicker than the center so they will contain the sauce, which becomes runny during baking.
- Pizza bakes best at 550°F. If your oven heats only to 500°F, the pie will need to bake for an extra two minutes.
- If you don’t have a pizza stone, use an overturned-rimmed baking sheet.