45min 4 ppl
Mushroom and Truffle Oil Pizza
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
720 kcalper person
Protein 28g
Carbs 88g
Fats 27g
About this dish
Cold-fermented dough develops the complex, slightly tangy flavour of a proper pizzeria crust, while a double-mushroom approach — roasted and sautéed — builds deep umami that truffle oil alone could never achieve.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- chestnut mushroomsthinly sliced250 g
- mixed wild mushrooms (shiitake, oyster, or chanterelle)torn into large pieces200 g
- garlic2 minced and 2 thinly sliced4 cloves
- fresh thymeleaves stripped2 sprigs
- fresh flat-leaf parsleyfinely chopped1 small handful
Dairy & Eggs
- low-moisture mozzarellacoarsely grated150 g
- fontina cheesecoarsely grated80 g
- Parmesanfinely grated30 g
Dried Goods
- strong white bread flourplus extra for dusting500 g
- instant dried yeast7 g
- caster sugar5 g
- lukewarm water320 ml
Spices & Seasonings
- fine sea salt10 g
- flaky sea salt and freshly cracked black pepperto finishto taste
Oils & Condiments
- extra-virgin olive oilplus extra for drizzling2 tbsp
- white truffle oil2 tbsp
Utensils
- large mixing bowl
- sealed containers or zip-lock bags
- pizza stone or baking steel
- baking tray
- wide skillet
- pizza peel
- box grater
Method
1
Combine the flour, yeast, sugar, and fine sea salt in a large bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 8–10 minutes until smooth and elastic. Divide into 4 equal balls, lightly oil each, and place into individual sealed containers or zip-lock bags.
Approx. 15 minutes
2
Refrigerate the dough balls for 48–72 hours. Remove from the fridge 2 hours before baking to come fully to room temperature.
Approx. 120 minutes
3
Preheat your oven to its maximum setting (ideally 280–300°C / 540–570°F) with a pizza stone or heavy baking steel on the top rack for at least 45 minutes until searingly hot.
Approx. 45 minutes
4
Toss the torn wild mushrooms with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast at the same temperature for 10–12 minutes until the edges are dark and crisp. Remove and set aside.
Approx. 12 minutes
5
Heat 1 tbsp olive oil in a wide skillet over high heat until shimmering. Add the sliced chestnut mushrooms in a single layer without stirring for 3 minutes until deeply golden on one side.
Approx. 3 minutes
6
Stir in the minced garlic and thyme leaves and cook for a further 1 minute until fragrant. Season well and remove from the heat.
Approx. 1 minutes
7
On a lightly floured surface, stretch one dough ball by hand into a roughly 28–30 cm round — pressing from the centre outward and letting gravity do the work. Repeat with remaining balls, working one pizza at a time.
Approx. 3 minutes
8
Scatter an even layer of grated mozzarella and fontina over the stretched base, leaving a 2 cm border. Distribute the sautéed chestnut mushrooms and roasted wild mushrooms evenly over the cheese, then scatter the sliced raw garlic across the top.
Approx. 2 minutes
9
Slide the pizza onto the hot stone and bake for 6–8 minutes until the crust is blistered and charred in spots and the cheese is bubbling and lightly browned.
Approx. 8 minutes
10
Remove from the oven and immediately drizzle with truffle oil, scatter over the Parmesan and fresh parsley, and finish with flaky sea salt and cracked black pepper. Rest for 2 minutes before slicing.
Approx. 2 minutes
