The Umami Woodland Classic
A masterful blend of earthy mushrooms and spicy pepperoni resting on a vibrant tomato base, elevated by a luxurious olive oil finish.
Ingredients
Base Sauce
Pizza Sauce
Cheese
Mozzarella
Meat Toppings
Pepperoni
Other Toppings
Mushrooms
Fresh Garnishes
Olive Oil
How to Make It
DoughHigh-hydration, 48-hour cold-fermented sourdough, stretched to 12 inches for a crispy yet airy crust with significant blistering.
SauceApply 4 ounces of seasoned San Marzano pizza sauce in a circular motion starting from the center, leaving a 1-inch border for the crust.
- 1Preheat your oven with a pizza stone or steel inside at 550°F (290°C) for at least 60 minutes to ensure maximum heat retention.
- 2On a floured surface, stretch your room-temperature dough gently, preserving the air bubbles in the outer rim (the cornicione).
- 3Spread the pizza sauce evenly, ensuring a thin layer that won't weigh down the dough.
- 4Distribute the mozzarella cheese across the sauce, using torn pieces for better melt distribution.
- 5Layer the pepperoni slices across the pizza, slightly overlapping them as they will shrink during the bake.
- 6Place paper-thin mushroom slices on top of the cheese and pepperoni, ensuring they are not piled too high.
- 7Carefully transfer the pizza to the preheated stone using a pizza peel dusted with semolina.
- 8Bake for 6 to 8 minutes until the crust is deeply browned and the pepperoni edges have curled into 'cups'.
- 9Remove from the oven and immediately drizzle the olive oil in a spiral motion over the entire pizza while it is piping hot.
- 10Allow the pizza to rest for 2 minutes before slicing to let the cheese set and the olive oil meld with the mushroom juices.
Chef's Tip
For the best texture, slice your mushrooms using a mandoline; paper-thin mushrooms will crisp up and intensify in flavor rather than releasing moisture and making the crust soggy.