Mushroom Pizza

Method

1. 01

   Step 1: Mix the day before

   Stir the yeast into the cold water, add the flour and mix; leave for 10 minutes. Add the salt and oil and knead for 6–8 minutes until smooth and soft.

2. 02

   Step 2: Cold ferment

   Cover and leave at room temperature for an hour, then move to the fridge for 18–24 hours. It will grow by about half and show bubbles.

3. 03

   Step 3: Ball the dough

   Two hours before baking, divide the dough in two, shape into tight balls and set in oiled, covered containers. They should warm to room temperature and turn soft and puffy.

4. 04

   Step 4: Heat the stone

   Put a pizza stone, steel or upturned heavy tray in the upper third of the oven and heat at maximum (250–280 °C) for at least 45 minutes.

5. 05

   Step 5: Brown the mushrooms

   Slice the mushrooms 3–4 mm thick. Heat 2 tbsp oil over high heat and fry for 6–7 minutes until the liquid has gone and they are browned. Add half the garlic and the thyme leaves for 30 seconds and season with salt. Mix the rest of the garlic into the remaining 1 tbsp oil; tear the mozzarella and pat it dry.

6. 06

   Step 6: Assemble

   Stretch a ball with your fingertips and over your knuckles to 30 cm, leaving a 2 cm rim, and lay it on a semolina-dusted peel. Brush with half the garlic oil, then scatter over half the mozzarella and mushrooms and dot spoonfuls of ricotta in between.

7. 07

   Step 7: Bake

   Slide onto the stone and bake for 7–9 minutes until the rim is browned and spotted and the cheese bubbles, using the grill for the last 1–2 minutes if needed. Let the stone reheat for 5 minutes, then bake the second pizza.

8. 08

   Step 8: Finish

   Scatter with parsley and black pepper and slice straight away.