John Miller
Mushrooms are a popular pizza topping, but there is some debate about whether they should be cooked before being added to a pizza. Some people argue that cooking mushrooms before adding them to a pizza can help to remove excess moisture, which can prevent the pizza from becoming soggy. Others claim that they have never had issues with raw mushrooms making their pizza soggy and prefer the texture and flavor of raw mushrooms. Those who do cook their mushrooms before adding them to a pizza have different methods, including sautéing, roasting, and microwaving. When sautéing, some people use olive oil, while others claim that cooking the mushrooms without oil first will help to remove more moisture. Some popular mushroom varieties for pizza include white mushrooms, white button mushrooms, baby bella mushrooms, oyster mushrooms, and cremini mushrooms.
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What You'll Learn
Sautéing the mushrooms
To start, clean your mushrooms with a paper towel and cut them into slices. The thickness of the slices will depend on the type of mushroom and your personal preference. For example, portobello mushrooms should be sliced into 1/2-inch pieces, while smaller mushrooms can be cut into 1/4-inch slices.
Next, heat a large skillet or sauté pan over medium-high heat. Using a large pan ensures that the mushrooms have enough space to get a proper sear. Add a generous amount of olive oil to the pan. Once the oil is warm, add some minced or chopped garlic to the pan. Sauté the garlic for about 20 seconds to 1 minute, stirring frequently, until it is golden brown. Be careful not to burn the garlic.
Now it's time to add the mushrooms to the pan. You can also add some chopped herbs, salt, and pepper to the pan at this stage for extra flavour. Cook the mushrooms, stirring occasionally, for about 5 to 10 minutes, until they are tender and starting to caramelize. If the pan starts to look dry, add another tablespoon of olive oil and continue cooking.
Once the mushrooms are cooked to your liking, remove them from the heat and add lemon juice to taste. You can also drain the mushrooms on a paper towel-lined plate to remove any excess moisture before adding them to your pizza.
Sautéing your mushrooms is a great way to enhance their flavour and ensure a delicious, non-soggy mushroom pizza!
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Choosing the right mushrooms
First, select fresh, whole mushrooms. Avoid canned mushrooms, as they can be slimy and are not recommended for pizza. Choose a variety of mushrooms that you enjoy, such as shiitake, oyster, cremini (also known as baby bella), portobello, or white button mushrooms. You can even mix different types of mushrooms together to create a unique blend of flavours and textures. If using portobello mushrooms, remember to slice them before cooking, as they are larger and denser.
Next, clean and slice your mushrooms. Remove any thick stems and chop larger mushrooms into smaller pieces. The thickness of your slices will depend on your personal preference and the type of mushroom you are using. Thicker slices may require pre-cooking to ensure they are fully cooked, while thinner slices can be added raw to the pizza. However, note that raw mushrooms may release moisture during baking, potentially making your pizza soggy.
To prevent sogginess, consider sautéing your mushrooms before adding them to your pizza. Sautéing helps remove excess moisture and can enhance the flavour of your mushrooms. Simply heat some olive oil in a pan over medium-high heat, add minced garlic, onions, and your mushrooms, and cook until soft and fragrant. You can also season your mushrooms with herbs, salt, pepper, and a squeeze of lemon juice. Just be careful not to overcook them, as they will continue to cook in the oven.
Remember, the key to choosing the right mushrooms is to select fresh, tasty varieties that complement your other toppings. Experiment with different types of mushrooms and find the perfect combination that suits your taste preferences.
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Preparing the dough
First, combine the water, yeast, and honey in a bowl and let it sit for 10 minutes until the yeast is floating at the top and looks foamy. Next, add in the flour and olive oil and stir thoroughly until there are no dry bits of flour left. Cover the bowl with a damp hand towel and let it sit for another 10 minutes. Finally, add in the salt and mix on medium-high speed for about 10 minutes, or until the dough is sticking to the bottom of the bowl.
Once the dough is ready, you will need to let it come to room temperature before shaping it. You can do this by stretching or rolling it out into a circle, about 12 to 14 inches in diameter, and then transferring it to a baking sheet, pizza pan, or a lightly floured pizza peel. If you are using a baking stone or steel, stretch the dough into a circle and place it onto a piece of parchment paper that has been lightly dusted with flour.
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Adding toppings
The most popular mushroom variety for pizza is the white button mushroom, which is known for its subtle flavour and versatility. However, you can also experiment with other varieties such as shiitake, cremini, oyster, or a combination of these.
Before adding mushrooms to your pizza, it is recommended to cook them on a stovetop to remove excess moisture and create a deeper flavour. Slicing them thinly and cooking them in a pan with salt is a popular method. You can also add olive oil, garlic, and pepper to taste. Cook the mushrooms until they release their moisture and achieve a golden brown colour.
Once your mushrooms are cooked, you can add them to your pizza. Start by spreading your favourite pizza sauce over the dough, followed by a layer of cheese. Evenly distribute the mushrooms over the cheese, and feel free to add other toppings such as caramelised onions, Italian sausage, fresh basil leaves, or a drizzle of aioli. You can also experiment with different types of cheese, such as goat cheese, feta, ricotta, or blue cheese.
If you're using a pizza stone, place your baking sheet on top. Otherwise, put the sheet pan directly on the rack. Bake your pizza in a preheated oven at 450-500 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it, as the cooking time may vary slightly depending on your oven.
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Baking the pizza
Once you've prepared your dough, sauce, and cooked your mushrooms, it's time to assemble and bake your pizza. Start by brushing the crust with olive oil, then add your sauce and toppings. If you're using cheese, it's best to add it in two layers—first, add a light layer of cheese, then your mushrooms, and finally, top with more cheese.
If you're using a pizza stone, baking steel, or a similar heavy-duty baking surface, preheat your oven to 500°F (260°C) and place your pizza surface in the oven before you start assembling your pizza. Let the oven preheat for at least 30 minutes, and then switch to the broil setting on high. When you're ready to bake, stretch your dough and place it directly on the preheated surface in the oven.
If you're using a traditional baking sheet, preheat your oven to 450°F. Stretch your dough and place it on a lightly floured baking sheet or a rimless baking sheet. You can also dust it with cornmeal or semolina flour.
Bake the pizza for 8 to 10 minutes on a baking sheet, or 6 to 8 minutes on a baking stone or steel. Look for a golden crust and browned cheese with some dark charred spots on the crust. If using a baking sheet, you may need to broil the pizza for a minute or two at the end to achieve this.
Once the pizza is baked, remove it from the oven and let it cool for a few minutes. If desired, drizzle it with olive oil and season with salt and herbs like chopped fresh chives or thyme. Finally, slice and serve your mushroom pizza!
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Frequently asked questions
You can use a variety of mushrooms, including white mushrooms, white button mushrooms, baby bella (cremini), shiitake, oyster, portobello, maitake, and enoki. You can use one type or a mix of different mushrooms.
It depends on the type and thickness of the mushrooms and the crust. For thin-crust pizzas with thickly sliced mushrooms, it is recommended to precook them to prevent the pizza from becoming soggy. For a deep-dish pizza with thinly sliced mushrooms, you can add them raw. Cooking the mushrooms first also adds extra flavor.
Mushrooms pair well with cheese, such as mozzarella, parmesan, fontina, goat cheese, and blue cheese. You can also add herbs like thyme, oregano, chives, tarragon, lemon balm, parsley, and basil. Other toppings include garlic, onions, kale, and truffle oil.
