| Cuisine: Italian | Type: Pizza | Serves: 1 pizza |
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Source:
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"The Joy of Pizza" by Dan Richter |
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Attributes:
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Book |
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Comments:
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Rick has been on a multi-year quest for the perfect (repeatable) pizzas, in terms of technique, texture, and flavor. If you are searching for perfection in homemade pizza, get this cookbook. While I usually do not use his crust recipe, the technique and toppings in this book are spot on. I often use our Ooni dual-fuel oven for pizzas, and this one is great cooked with a wood fire. This recipe requires advanced preparation of some ingredients. |
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Serving Suggestions:
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Clearly, you need a good Italian red wine with this pizza. And a bright side salad of mixed greens with a vinaigrette works wonders as an accompaniment. |
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Ingredients:
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1 recipe of pizza dough, enough to make a 12- to 14-inch pizza. I usually use the pizza dough recipe from elsewhere (Reinhart) because it is simple and can be made in one day. Look for Rick's Go-To Pizza Dough. But I highly recommend experimenting with different doughs. 90 grams fresh mozzarella, torn or cut into 1-inch pieces. 1/2 cup roasted mushrooms (see below) 2 tbs. caramelized onions (see below) 10 grams scamorza (This is a cheese similar to mozzarella, which can be used as a substitute. Do not use smoked scamorza.) Coarse sea salt 1 tbs. finely chopped chives Freshly grated Parmesan cheese For the mushrooms (this makes more than you need for the pizza, but the leftovers can be used in many ways): 1 pound fresh mixed mushrooms, torn or cut into bite-sized pieces Extra-virgin olive oil A dash of kosher salt (ideally 1% of mushroom weight after roasting) A splash of sherry vinegar (ideally 0.5% of mushroom weight after roasting) For the onions (this makes more than you will need, but these are delicious used other ways. Try them on a hamburger). 1/4 cup oil, this can be pork fat, olive oil, butter, or a mixture 6 medium onions, thinly sliced Sea salt |
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Instructions:
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For the base: 1. Stretch the dough into a round that is 12 to 14 inches in diameter. 2. Distribute the mozzarella, mushrooms, onions, and scamorza evenly to the edge of the border. Season with salt. 3. Bake in a hot, preheated pizza oven or on a pizza stone preheated to 500°F in your oven. It won't take long to cook. 4. Sprinkle with chives and a dusting of grated Parmesan. For the mushrooms: 1. Preheat the oven to 425°F. 2. Distribute the mushrooms over a half-sheet pan and drizzle with olive oil to coat. Roast just until they start to caramelize. 15 to 20 minutes. (Okay, this chef is pretty anal about proportions.) Weigh the mushrooms and season as in the ingredient description. Or, wing it. The mushrooms can be stored in an airtight container for up to 3 days. For the onions: 1 Heat the oil and onions in a large pan over low heat. Season with some salt. Cook until soft and caramelized, about 45 minutes. The onions will keep in a sealed container in the refrigerator for up to 3 days. |
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Related recipes:
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None |
2025-11-23