Mushroom Detroit Style Pizza
Marc Schechter (@sqaurepieguys) is back, with a mushroom Detroit style pizza that will make you want to get your dough proofing immediately.
For the pizza:
1 portion of Detroit style pizza dough
450g / 15.8 oz cremini mushrooms
200g / 7 oz baby king oyster mushrooms,
2 tsp rice bran oil
1 tsp fresh or dried thyme leaves
100g / 3.5 oz cheddar cheese, grated
50g / 1.8 oz dried mozzarella, grated
Granda Padano, for serving
A pinch of dried thyme, for serving
For the ricotta cream:
15 oz/ 425g ricotta
2 garlic cloves, minced
Juice of 1/2 lemon
500ml / 16.9 oz heavy cream
Prepare your Detroit style pizza dough.
Place the cremini mushrooms in a food processor and pulse until roughly chopped up then tip into a large bowl. Pulse the baby king oyster mushrooms until they are a similar texture then add to the bowl with the rice bran oil, a good pinch of salt and pepper and the thyme and mix well.
Heat the Gozney to 350C / 660F with a medium flame and place a frying pan in the oven for a few minutes to heat up. Add the mushrooms to the pan and cook them in the oven for a 4-5 minutes until they have browned a little and the thyme is aromatic. Set aside to cool.
Prepare the ricotta cream by adding the ricotta to a large bowl with the garlic and lemon juice then add in a large pinch of salt and pepper. Add a little of the cream then use a stick blender to combine everything together.
Add the rest of the cream little by little, whisking in between, until you have a thick smooth sauce. Add a little more pepper and set to one side.
Add a few large spoon fulls of the ricotta cream to the parbaked and cooled dough and spread over the top, leaving a small gap around the edges. Add the cheddar cheese around the edges then add the mozzarella making sure not to overload the centre of the pizza. (You want to make sure you can still see some of the ricotta cream through the cheese.) Then top with about half of the cooled mushroom mixture.
With the Gozney at 385C / 725F and a high flame add the pizza to the oven for 5 or so minutes until the cheese has browned and the mushrooms on top are just starting to catch.
Use a metal spatula to loosen the cheesy sides from the pan then slice before grating over some granda padano and an extra sprinkle of dried thyme. Any leftover ricotta cream and mushrooms will keep in the fridge for 3-4 days. You may just need to let the ricotta cream down with a splash of milk when you come to use it.