In this recipe, I have used tipo 00 pizza flour, to get an extra airy and crispy base. It is perfect for long-term rising, as shown in the recipe, but you can also use wheat flour, a little more yeast, lukewarm water and a shorter rising time to have the pizza ready faster. Use the edible mushroom t…
Add flour, yeast, salt and water to a bowl. Mix together and knead for 15 minutes. Let the dough rise under a cloth for 1 hour. Divide the dough into portions, (one portion makes 2 small pizzas or one large), and place the dough in a plastic box with a lid. Rise for a minimum of 5 hours at room temperature.
2
To a small bowl, combine the creme fraiche, minced garlic, lime juice and pepper. Season with a little salt according to how you like it best.
3
Slice the mushroom.
4
To a bowl, make a marinade of soy sauce, sesame oil, maple syrup and apple cider vinegar. Place the mushrooms to the bowl and combine.
5
Melt the butter to a frying pan and fry the mushrooms dry and until they collapse. I like to season with pepper and salt.
6
Set the oven to the highest heat (250 degrees Celsius). If you have, this would be the perfect moment to use a pizza stone.
7
Add some flour to the table. Shape each roll of pizza dough into a pizza base using your hands. Start from the center and press the dough outwards. It should be thin in the middle and fuller along the outer edges. Transfer it to a baking sheet.
8
Spread white sauce, mushrooms, fresh mozzarella, grated Parmesan, fresh basil, chilli flakes and sliced onion all over, with the exception of the edge.
9
Bake the pizza to the bottom rack in the oven. About 15 minutes. Keep an eye on it so it doesn't burn.
