A heavy pizza with too many toppings might result in a sloppy pizza. Thus, just a few wild mushrooms are needed for this pizza. Pick whatever appeals to you most in the store. However, we consider this pizza virtually a salad when topped with a bit of Fancy Ranch dressing. Anchovies are diced and added to homemade ranch dressing to create Fancy Ranch. Instead of limiting yourself to only drizzling the pizza with the sauce, why not provide a small dish on the side for dipping?
- 1 ball Artisan Pizza Dough.
- All-purpose flour, for dusting
- Semolina flour, for dusting
- ¼ cup Basic Pizza Sauce (recipe follows)
- 2 ounces torn fresh mozzarella
- 1 ounce sliced or torn wild mushrooms
- Olive oil
- Fancy Ranch, for drizzling
Step-1: The chilled dough should be covered at room temperature for 1 to 2 hours until it is cool enough to leave a fingerprint when pushed but is not quite frigid. Place one ball of dough on a well-floured work surface. Press the dough firmly, leaving a 1/2-inch border, using your floured fingers.
Step-2: If using a home oven, place baking steel or a big circular cast-iron pizza pan (such as a Lodge 15-inch) on the centre rack and warm to 500 degrees Fahrenheit. Heat oven to 400 degrees and put the pan there to heat for approximately 30 minutes. If you’re using a pizza stone and an outdoor pizza oven, follow the manufacturer’s recommendations for preheating the pizza stone and oven for 20 minutes on high. (Please note that we have only given gas oven cooking instructions since it is more challenging to regulate the heat when using a wood stove.)
Step-3: Curve the outside of your palm into a C, then press your hand firmly within the dough’s border to create a narrow ring about half an inch wide. Stretch the dough gently by lifting it onto the knuckles of both hands and turning it after each stretch so that it keeps its round form. To make a 10-inch circle with a uniform thickness and a somewhat thicker outer ring, continue gently stretching the dough, allowing gravity to help it expand. Form a circle with the dough and lay it on a pizza peel coated with semolina. Simple Pizza Sauce should be spread over the dough disc. Toss with a slice of fresh mozzarella. The preparation of mushrooms may be as simple as placing them in a small dish and seasoning them with salt, olive oil, and a little olive oil. Add to the toppings on a pizza.
Step-4: Lightly shake the peel with the pizza on it to release it. Dust the peel with a combination of semolina and bread flour, then gently remove the edge of the pizza with a bench scraper if it seems stuck. With swift, decisive motions, unload pizza onto a hot baking sheet or directly onto an outdoor pizza oven stone. Slide half of the pizza onto the pan by setting the peel edge at a 20-degree angle on the pan and swiftly pulling back the peel. Pull the peel back and side to side to loosen the pizza, then slide it onto the pan.
Step-5: If using a home oven, preheat to 500 degrees Fahrenheit and bake for 3 minutes or until the crust is golden and slightly puffed. Turn the pan around by ninety degrees and turn the oven to broil. Broil pizza for 3 to 6 minutes, or until cheese is melted and the crust is golden brown. Cook pizza in an outdoor pizza oven for 2 to 4 minutes, until the centre is set and the crust has raised and charred in areas, rotating pizza 90 degrees with a peel every 20 to 30 seconds.
Step-6: Peel the pizza and place it on a cutting board. Prepare by cutting into wedges and drizzling with Fancy Ranch.
Basic Pizza Sauce
As far as tomato sauce goes, the most straightforward preparation is usually the finest. We put a wide variety of tomato sauces through our paces, including those that had been cooked, raw, canned, and jarred, and finally settled on a basic sauce based on Muir Glen Organic Tomato Sauce as the winner. Remove the lid, grate some garlic, pour in some olive oil, and then mix in some fresh oregano, salt, and pepper. Once spooned over dough, its acidity and sweet-savoury taste become the focal point of a cheese pizza while allowing the other toppings to take a backseat.
1 (15-oz.) can Muir Glen; Organic Tomato Sauce
2 Tbsp. extra-virgin olive oil
2 medium garlic cloves, grated on a Microplane
1 1/2 tsp. chopped fresh oregano
3/4 tsp. fine sea salt
1/4 tsp. black pepper
Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days.