I’m not really a mushroom guy. But recently I’ve been dreaming about a wild mushroom pizza. I looked around the internet for guidance but didn’t get inspired by anything. Ultimately I followed the recipe of a guy from my hometown who owns Razza. It’s a pizza place that is always in the top 10 for NYC pizza (we’re across the Hudson). I’m glad I did. I literally started cursing in pleasure after eating this.
Here’s what I did.
Last night I started the dough, roasted the mushrooms and caramelized the onions. For the dough, I make Roman Style (high hydration) rectangular pizza. I love this dough bc it’s super crunchy, can feed a group and I can make it in my oven!! The only special item needed is the pan. For anyone interested I follow a YouTuber’s recipe called Mile Zero Kitchen
Here’s some pics of the mushrooms - Shiitake, shimeji, oyster and wood ear - getting roasted.
I weighed them and added 1% salt and 1/2 % champagne vinegar.
As I’m alone I just used my 1/2 pan size. Wasn’t sure how much onion and mushroom I’d need. Ended up using all of my 3 caramelized onions and about 70-80% of the mushrooms.
With Roman pizza I always do 2 steps. Usually cook the tomato sauce on the dough for 12 mins. Add the toppings and cook an additional 5 mins. Totally guessing here I stretched the dough and added the onions a mushrooms for the first cook. Then added the mozzarella and I used Gruyère instead of scamorza. I think that was a good decision as it added a wonderful nuttiness.
My thoughts are - I could eat a bowl of caramelized onions by themselves. They really made this delicious. And the roasted wild mushrooms give more umami then meat and aren’t but a fraction of the heaviness. I loved this and will be making it again soon.
Here’s what I did.
Last night I started the dough, roasted the mushrooms and caramelized the onions. For the dough, I make Roman Style (high hydration) rectangular pizza. I love this dough bc it’s super crunchy, can feed a group and I can make it in my oven!! The only special item needed is the pan. For anyone interested I follow a YouTuber’s recipe called Mile Zero Kitchen
Here’s some pics of the mushrooms - Shiitake, shimeji, oyster and wood ear - getting roasted.
I weighed them and added 1% salt and 1/2 % champagne vinegar.
As I’m alone I just used my 1/2 pan size. Wasn’t sure how much onion and mushroom I’d need. Ended up using all of my 3 caramelized onions and about 70-80% of the mushrooms.
With Roman pizza I always do 2 steps. Usually cook the tomato sauce on the dough for 12 mins. Add the toppings and cook an additional 5 mins. Totally guessing here I stretched the dough and added the onions a mushrooms for the first cook. Then added the mozzarella and I used Gruyère instead of scamorza. I think that was a good decision as it added a wonderful nuttiness.
My thoughts are - I could eat a bowl of caramelized onions by themselves. They really made this delicious. And the roasted wild mushrooms give more umami then meat and aren’t but a fraction of the heaviness. I loved this and will be making it again soon.
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