Garlic and thyme mushroom pizza

This recipe uses a slow ferment for the pizza dough, which many pizzaiolo (pizza masters) use as a way to improve texture and flavour.

• makes

  4

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 3 cups thinly sliced button mushrooms
• 3 garlic cloves, finely minced
• 2 tbsp extra virgin olive oil
• 3 thyme sprigs, leaves stripped, plus extra to serve
• salt and black pepper, to taste
• 2 - 3 cups shredded mozzarella cheese

All-in pizza dough

• 1 kg strong bread flour or "00" flour
• 20 g salt
• 7 g (1 sachet) dry yeast
• 3 tbsp extra virgin olive oil

White sauce

• 125 g (½ cup) sour cream
• 125 ml (½ cup) thickened cream
• 25 g (¼ cup) finely grated parmesan, plus extra to serve
• 2 garlic cloves, crushed
• 3 thyme sprigs, leaves stripped
• ¼ tsp black pepper, plus extra to serve

You will need to begin this recipe 3 days ahead.

Chilling/freezing time: 3 days

Instructions

1. For the pizza dough, place all the ingredients in a stand mixer fitted with a dough hook. Add 650 ml water and knead until a smooth dough forms. Divide into 4 equal pieces and transfer to individual containers of about 2 cups capacity with airtight lids. Place in the fridge for 3 days.
2. Remove the dough from the fridge about 30 minutes before starting to cook and stand at room temperature. Preheat the oven grill to as high as it can go.
3. For the white sauce, place all the ingredients in a bowl and stir to combine well.
4. Combine the mushrooms, garlic, olive oil and thyme in a bowl and season well with salt and pepper.
5. Stretch out each piece of dough on a piece of baking paper to about the same size as a heavy–based frying pan that can fit in the oven.
6. Top the pizza base with the white sauce, then the cheese, then scatter with the mushrooms.
7. Heat the frying pan over high heat until very hot. Drop the paper holding one of the pizzas into the frying pan and transfer to the oven. Cook for about 5 minutes or until the pizza is cooked through and risen. Top with a little more thyme, black pepper and parmesan. Drizzle with a little oil and serve. Repeat with the remaining dough and toppings.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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