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Crimini, Shiitake and Oyster Mushroom Pizza in slices

Crimini, Shiitake, and Oyster Mushroom Pizza

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.
5 from 16 votes
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Course: dinner, Lunch
Cuisine: Italian
Keyword: buffalo mozzarella, crimini mushrooms, garlic, mozzarella, mushrooms, oregano, oyster mushrooms, pizza, pizza oven, shitake mushrooms, thyme
Prep Time: 10 minutes
Cook Time: 1 minute
Resting time: 3 days
Total Time: 3 days 21 minutes
Servings: 2 people
Calories: 788kcal
Author: Anneke Silva

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
US Customary - Metric

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.
    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.
    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.
    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.
    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.
    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.
  • 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.
    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.
    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.
    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
    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.
    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.
    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.
    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.
    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.
    Place your pizza in the oven and turn. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.

Notes

Assumes one full pizza serves 2 people.
Pizzas may serve 1-2 people depending on if other side dishes are included.

Nutrition

Calories: 788kcal | Carbohydrates: 57g | Protein: 26g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 4231mg | Potassium: 368mg | Fiber: 3g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 5mg