Crimini, Shiitake, and Oyster Mushroom Pizza
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If you like mushrooms this Crimini, Shiitake and Oyster Mushroom pizza is for you!
This Crimini, Shiitake, and Oyster Mushroom pizza is made in the Neopolitan style. Neopolitan pizza is characterized by an extremely thin base and a soft pillowy crust. Traditionally they are baked in an extremely hot wood burning oven in mere minutes. I was lucky enough to try authentic Neapolitan pizza in Sorrento, on the Amalfi coast of Italy. It was an amazing experience and I can’t recommend it enough.
Although proper Neapolitan pizza can’t be perfectly replicated without a full wood burning pizza oven, this recipe will help you get quite close.
I absolutely love mushrooms. This recipe celebrates the delicious earthy taste of these often overlooked delicacies. There are many kinds of delicious mushrooms. I used a mix of Crimini, Oyster and Shiitake mushrooms in this recipe because I like the taste and they are easy to find at any grocery store.
This Crimini, Shiitake, and Oyster Mushroom Pizza is deliciously hearty without having any meat. The creamy soft buffalo mozzarella perfectly contrasts the acidic tomato sauce and briney garlicky olives, while the woodsy savoury mushrooms and thyme are the star of this pizza. Finally, the flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat. I promise that if you try this pizza recipe, you’ll appreciate the beauty of these mushrooms as well.
TOTAL TIME
- Preparation Time – 10 minutes plus 3 days cold ferment
- Cooking Time – 1 minute in a pizza oven, 7 minutes in a traditional oven
- Total Time – 3 days 11 minutes
INGREDIENTS FOR CRIMINI, SHIITAKE AND OYSTER MUSHROOM PIZZA
All the ingredients for this pizza are easy to source from any local grocer.
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Marinara Sauce
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1 bottle Passata
- 3 Basil Leaves
Sauteed Mushrooms
- 1 tsp Thyme
- 1/2 tsp Oregano
- 2 cups Crimini, Oyster, Shiitake Mushrooms, chopped
- 1 tbsp Olive Oil
- 2 cloves Garlic
Mushroom Pizza
- 3 Olives, sliced
- 100 grams Buffalo Mozzarella
- 2 Sundried tomatoes, sliced
WHAT IS 00 FLOUR?
00 Flour is much more finely milled than regular flour. Because of its composition, it results in the much chewier pizza crust characteristic of Neapolitan pizza.
DO I HAVE TO SAUTEE THE MUSHROOMS?
If you are baking this is a pizza oven you will need to sautee the mushrooms first as they won’t have time to cook in the oven. If you are baking it in a traditional pizza oven you could theoretically add them raw, but then you wouldn’t be able to infuse them with garlic and herbs.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have a tasty pizza.
DO I HAVE TO USE A PIZZA STONE?
If you don’t have a pizza stone you could just use a pan in your regular oven. However I would strongly recommend using one if you are not using a pizza oven. Pizza stones simulate the base of a pizza oven.
WHAT IS NEAPOLITAN STYLE PIZZA?
Neapolitan pizza originated in Napoli and characterized by a thin soft base, and a chewy crust. Because it is so thin, you need to be careful to keep your toppings light.
CAN I SPEED UP THE 72 HOUR COLD FERMENT?
You can quicken the fermentation process by leaving your dough to rise covered at room temperature until doubled in size, instead of refrigerating it for 72 hours. When dough ferments the yeast eats the sugar in the dough, resulting in a tangy flavour and good chew. By refrigerating and cold fermenting the dough, that process is slowed thereby allowing more time to develop flavour and chew before the yeast eats all the sugar and begins to turn to alcohol. If possible I strongly recommend allowing your dough to cold ferment for at least 24 hours.
CAN I FREEZE THE PIZZA DOUGH?
If you want to freeze your pizza dough, put it in the freezer before fermenting it in the fridge. Make sure to defrost it in the fridge overnight and then leave it on the counter for two hours before using.
IS IT POSSIBLE TO OVERPROOF MY DOUGH?
Yes. The ideal window of time to cold ferment your dough is between 24 and 72 hours. After 72 hours, the yeast will eat up all the sugar in the dough an start turning it into alcohol which will change the taste.
WHAT IS BUFFALO MOZZARELLA?
Buffalo Mozzarella is made from the milk of Italian Water Buffalo. It has a thicker, creamier, and richer taste than mozzarella made with cow’s milk, and is the traditional cheese used in Neapolitan pizzas.
INGREDIENT SUBSTITUTIONS
CAN I USE REGULAR ALL PURPOSE FLOUR INSTEAD OF 00?
If you don’t have access to 00 flour you could substitute regular all purpose flour. The dough may not be quite as tender, but it should still have a nice flavour and chew.
CAN I USE DIFFERENT MUSHROOMS?
Definitely. I like the flavours in crimini, oyster and shiitake, but you could definitely experiment with whatever mushrooms you enjoy.
CAN I USE A DIFFERENT KIND OF CHEESE?
If you can’t find Buffalo Mozzarella, Fiore De Latte or fresh Mozarella will also work.
CAN I USE DRIED HERBS INSTEAD OF FRESH?
Dried herbs have a less potent flavour than fresh, I’d suggest using fresh if possible.
CAN I USE CANNED TOMATOES INSTEAD OF PASSATA FOR THE SAUCE?
Passata is made from crushed, strained, tomatoes. There are many brands and styles of passata, but I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.
Canned tomatoes are available whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.
EQUIPMENT FOR CRIMINI, SHIITAKE AND OYSTER MUSHROOM PIZZA
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Below is a list of the main equipment/kitchen tools needed to make Crimini, Shiitake and Oyster Mushroom Pizza:
- Large Bowl
- Cellophane
- Resealable Bags
- Tea Towel
- Measuring Cup – I love this measuring cup. When mine eventually broke, I immediately replaced it. I have it in every size. I love that it’s dishwasher save, light, and the measurements can be read from both over head, and the side.
- Bench Scraper
- Pizza Oven or Regular Oven – I make pizzas in my Gozney Roccbox, but many friends highly recommend their Ooni Pizza Oven which is extremely similar. I researched both ovens extensively before making my final purchase. Both ovens heat to temperatures much higher than a traditional oven or barbeque, and envelope your pizza in an open flame which ensures a more traditional quick bake.
- Pizza Stone, optional – Prior to purchasing a pizza oven, I always made my pizza on a stone in either my barbeque or traditional oven. The stone base helps to simulate the floor of a pizza oven while baking.
- Pan
- Wooden Spoon
COOKING DIRECTIONS
Following a few simple tips will help you make an amazing Crimini, Shiitake, and Oyster Mushroom Pizza.
- Use 00 Flour for your dough and prepare it in advance.
- Use a variety of fresh mushrooms for a flavourful pizza.
- Use Buffalo Mozzarella for an extra creamy rich pizza.
MAKE AHEAD STORAGE
The marinara can be made in advance and stored for up to four days. The dough can also be made in advance and frozen until you are ready to use it.
I wouldn’t recommend saving this delicious pizza to eat later. However if you must, I suggest reheating it on a hot pan and not in the microwave.
FINISHED DISH
Enjoy this amazing Crimini, Shiitake, and Oyster Mushroom Pizza!
OTHER PIZZA DISHES
Pesto Pizza with Olives, Feta, and Sundried Tomatoes
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Crimini, Shiitake, and Oyster Mushroom Pizza
Equipment
- Large Bowl
- Cellophane
- Resealable bags
- Tea towel
- Measuring cup
- Bench scraper
- Pizza oven or regular oven
- Pizza stone, optional
- Pan
- Wooden spoon
Ingredients
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cups Water
Marinara Sauce
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- 1 bottle Passata
- 3 Basil Leaves
Sauteed Mushrooms
- 1 tsp Thyme
- 2 tsp Oregano
- 2 cups Crimini Oyster, Shitake Mushrooms, chopped
- 1 tbsp Olive Oil2
- cloves Garlic
Crimini, Shiitake and Oyster Mushroom Pizza
- 3 Olives sliced
- 100 grams Buffalo Mozarella
Instructions
Pizza Dough
- Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
- Add the flour, salt and olive oil to a bowl and pour in the yeast.
- Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
- Dust a large surface with flour and turn the dough onto it.
- Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
- Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
- Leave the dough in the fridge for 36 hours.
- Remove the dough from the fridge 2 hours before you plan to use it.
- Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Marinara Sauce
- Add 1/4 cup of olive oil to a heavy bottomed pan.
- Add the minced garlic and cook a few minutes until fragrant.
- Add the passata and kosher salt and cook for 10 minutes on medium low.
- Add the torn basil and remove from the heat.
Sauteed Mushrooms
- Chop the mushrooms and dice the garlic.
- Add the mushrooms, garlic, and oil to a pan.
- On medium heat, cook for 5 minutes until they start to brown.
- Toss in the minced fresh herbs.
- Add the minced garlic and sundried tomato and cook for 10 minutes until slightly browned.
Mushroom Pizza
- Preheat your pizza oven to 700 F or oven to 500 F.
- If you're using an oven and have a pizza peel, place it in the oven now.
- Place your pizza peel into the fridge.
- To form the pizza, press down with your fingers into the center of the dough ball
- Flip and do the same thing on the other side.
- Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
- Place the dough back onto the board and using your fingers again stretch the dough by pressing from the center outwards, leaving an edge to form the crust.
- Place a few tablespoons of marinara into the center of your dough ball and spread.
- Tear up the Buffalo Mozzarella and spread it over the pizza.
- Spread the mushroom mixture over the pizza and sprinkle the olives.
- Place your pizza peel onto the work surface and gently pull your pizza onto it.
- Gently stretch the pizza by pulling it from underneath.
- Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.
This sounds amazing!
Simple, yet flavorful! I love it!
This pizza was delicious as a mushroom lover! The three different varieties added such a wonderful flavor, and they were so meaty and hearty. Definitely worth making!
I switch up my pizza toppings but mushrooms are ALWAYS a given. I love the multiple variations.
They look delicious.. And I so love the toppings.. Different, unique, and flavorful!!
Mushrooms are my favorite pizza topping. Three different mushrooms makes this pizza divine!
Wow! This was such an amazing and great pizza! My hubby, daughter, and I are big mushroom lovers. Definitely making this lovely and tasty pizza again!