Now that I’ve got the hang of making great pizza at home using cold-fermented dough and baking it tender but crispy in 3 minutes on an aluminum plate, it is time to make pizzas with different toppings. Mushrooms are always a favorite, and the most important thing to get it right is to always sauté the mushrooms before putting them on a pizza. When you bake the mushrooms raw, they will release a lot of liquid that will make your pizza soggy. For additional flavor I like to sauté the mushrooms trifolati, with garlic and parsley.
200 grams (7 oz) mushrooms, sliced
2 Tbsp fresh flatleaf parsley, chopped
1 clove garlic, minced
salt and freshly ground black pepper
4 Tbsp olive oil
2 Tbsp sieved tomatoes (passata)
1 tsp dried oregano
1 tsp extra virgin olive oil
pinch of sugar
pinch of salt
60 grams (2 oz) mozzarella, preferably buffalo
Bake the pizza on an aluminum plate according to these instructions.