Ingredients
Equipment
Method
- See separate recipe for making the pizza dough. NOTE: There are TWO pizza dough recipes on this site. One for a wood-fired oven and one for a conventional oven. If you are baking this on a pizza stone in a conventional oven, then pre-bake the pizza dough, after it has been shaped, for two to three minutes.
- Add the San Marzano tomatoes and juices to a blender with fine sea salt. Pulse several times until the tomatoes break up and form a purée.
- Form the dough into a 12" round pizza (see pizza dough recipe). Brush the prepared pizza dough a good olive oil making sure to cover the crust. Spread a scant ¼ of the sauce on top of the olive oil to within ¾" of the edge. Sprinkle the Parmesan or Pecorino Romano on top of the sauce. Spread the mozzarella cheese on top. Liberally apply the mushrooms on top of the cheese.
- Bake for 90 seconds or so in a 900 degree wood-fired pizza oven, turning every 20 seconds (a bit longer on a pizza stone in a convention oven). Remove when the cheese has melted and the crust is golden brown. Let the pizza rest a few minutes to setup.