The Midnight Forager’s Classic
A timeless blend of savory mushrooms and zesty pepperoni resting on a bed of rich tomato sauce and melted mozzarella.
Ingredients
Base Sauce
Pizza Sauce
Cheese
Mozzarella
Meat Toppings
Pepperoni
Other Toppings
Mushrooms
How to Make It
DoughA 48-hour cold-fermented Neapolitan-style dough, brought to room temperature 2 hours before stretching.
SauceApply a thin, uniform layer of classic pizza sauce, ensuring it reaches just within an inch of the edge.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or baking steel placed on the middle rack for at least 45 minutes.
- 2On a lightly floured surface, stretch the dough into a 12-inch circle, maintaining a slightly thicker edge for the cornicione.
- 3Spread approximately 1/2 cup of pizza sauce in a spiral motion from the center outward.
- 4Evenly distribute a generous layer of shredded mozzarella cheese over the sauce.
- 5Place the pepperoni slices in a single layer, slightly overlapping to account for shrinkage.
- 6Thinly slice the mushrooms and scatter them over the pepperoni, ensuring they are not piled too high.
- 7Slide the pizza onto the preheated stone using a floured peel.
- 8Bake for 8 to 10 minutes until the crust is deeply browned and the cheese has developed golden spots.
- 9Remove from the oven and allow the pizza to rest on a wire rack for 2 minutes to keep the bottom crisp.
Chef's Tip
To prevent the mushrooms from making the pizza soggy, slice them very thin or quickly sear them in a dry pan beforehand to cook off excess water.