PizzaPi.ai
The Earthy Umami Crisp
A sophisticated take on a classic combo, featuring the savory depth of roasted mushrooms paired with the spicy, crisp edges of premium pepperoni.
Ingredients
Sauce
Tomato/Marinara
Cheese
Mozzarella
Protein
Pepperoni
Toppings
Mushrooms
How to Make It
DoughUse a 72-hour cold-fermented dough at 65% hydration to ensure a light, airy crust with a slight sourdough tang.
SauceApply a thin, even layer of room-temperature marinara starting from the center and spiraling outward to maintain dough integrity.
- 1Preheat your oven with a baking stone or steel inside at 500°F (260°C) for at least 45 minutes to ensure maximum heat retention.
- 2Thinly slice the mushrooms and sauté them briefly in a dry pan over medium heat to release excess moisture before topping.
- 3Hand-stretch the dough to a 12-inch circle on a lightly floured surface or pizza peel, being careful not to deflate the outer rim.
- 4Spread the tomato/marinara sauce thinly, leaving a 1-inch border for the crust to rise.
- 5Evenly distribute the shredded mozzarella, ensuring it covers the sauce to provide a protective barrier for the dough.
- 6Layer the pepperoni slices in a single layer, slightly overlapping them as they will shrink and 'cup' during the baking process.
- 7Scatter the prepped mushrooms over the pepperoni, allowing them to roast in the rendered fat of the meat.
- 8Slide the pizza onto the preheated stone and bake for 8-10 minutes until the cheese is bubbling and browned in spots.
- 9Rotate the pizza 180 degrees halfway through the baking time to ensure an even char on all sides of the crust.
- 10Remove from the oven and let it rest for 2 minutes on a wire rack to prevent the bottom from becoming soggy.
Chef's Tip
Sautéing the mushrooms before they go on the pizza is crucial; it prevents the 'weeping' effect where raw mushrooms release water into the cheese, which often leads to a soggy center.