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Wood Oven Pizza

Mushrom83

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2
serves

INGREDIENTS

1 cup water
1/2 tsp. honey
2 tsp. active dry yeast
3 1/2 oz. sugar
5 1/4 cups all purpose flour, divided
1/2 oz. salt, more as needed
4 tbsp. extra virgin olive oil, divided
1/2 cup semolina flour, for dusting
1/4 lb. oyster mushrooms
4 sweet peppers, sliced
2 oz. dry vermouth
1/4 tsp. crushed red pepper flakes
2 red organic garlic heads, roasted and squeezed
1 tbsp. chopped fresh oregano

INSTRUCTIONS

  1. 1
    For Pizza Dough: Pour the water in a small bowl. Add honey, yeast, sugar and 1 tbsp. flour over the surface of the water. Stir and let stand about 15 minutes. Combine 1/2 oz. salt and 1 cup flour in electric mixer fitted with a paddle attachment. Pour in the yeast mixture and turn machine on low. Add 2 tbsp. olive oil. Add the remaining flour in stages until the dough comes off the sides of the bowl and forms a ball. Place dough in a greased bowl, coating the top of dough as well. Cover with plastic and let stand at room temperature for 1 1/2 hours, until doubled in size. Prepare topping while dough rises. Preheat oven to 500°F. Flatten risen dough into a disk on floured work surface. Roll from the center out, rotating as you go. Lift dough every time disk is turned to loosen. Place on a pizza peel that has been dusted lightly with semolina flour. Brush lightly with olive oil and slide into heated oven onto hot baking stone for 2 to 3 minutes to pre-bake pizza shell. Take out and add prepared mushroom topping.
  2. 2
    For Mushroom Topping: Break oyster mushrooms apart into bite-sized pieces. Heat 1 oz. olive oil in a medium-sized sauté pan. Sauté mushrooms 45 seconds on each side. Add peppers and cook 30 seconds; deglaze with vermouth. Season with salt and red pepper flakes. Take off heat and reserve. Spread pizza crust with roasted garlic. Top with mushroom mixture and sprinkle with oregano. Return to oven and bake 6 to 8 minutes allowing the crust to brown all around. Cut into portions and serve.

notes

Oyster Mushrooms, Red Organic Garlic, Sweet Peppers Recipe by: Gabriel Sergi, Chef de Cuisine; Beacon Restaurant, New York NY

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cuisines European, Italian
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