A white pizza that takes fungi seriously. Slack, cold-proved dough blistered hard, three kinds of mushroom over smoked mozzarella, and the second it leaves the oven, Truffle'd Hot Honey Drizzle in thin amber threads with a scatter of lilac thyme flowers. Then a lemony rocket salad straight on top, because hot pizza and cold leaves were always meant to meet.
1 hr + 24 to 72 hr prove. Makes 2 pizzas.
Ingredients
- 500g strong bread or 00 flour
- 350ml cold water
- 10g fine salt
- 2g instant dried yeast
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- 400g mixed Swiss brown, king oyster and shiitake mushrooms, sliced
- 250g smoked mozzarella, torn
- 3 tbsp olive oil + 1 garlic clove, grated
- Fresh thyme flowers, a scatter
- 2 handfuls rocket + ½ lemon
Method
- The dough, days ahead: stir the flour, water, salt and yeast into a shaggy, sticky mass. No kneading. Rest 20 mins, then fold it over itself in the bowl with a wet hand, four folds. Repeat twice more, 20 mins apart.
- Divide into 2, ball tightly, and into oiled containers in the fridge for 24 to 72 hours. Longer is better. The fridge does the flavour work while you live your life.
- Pizza day: dough out 2 hours before. Fry the mushrooms hard in 2 tbsp of the oil with the garlic and salt until browned and dry, not stewed. Oven or pizza oven as hot as it will physically go, stone or steel inside.
- Stretch each ball thin from the centre out, leaving a fat rim. Brush with the last of the oil, then the smoked mozzarella and mushrooms. Bake until the crust is leopard-spotted and the cheese bubbles: 2 mins in a pizza oven, 7 to 9 on a screaming steel.
- The second it lands: 1 dessertspoon of Plateit Truffle'd Hot Honey Drizzle per pizza in thin threads, thyme flowers scattered over. Toss the rocket with olive oil, lemon and salt, and pile it on top. Cut. Argue over the crown.
Swap it: No time for dough? 500g of good store-bought dough gets you 90 percent of the way, and the honey covers the difference.
