Mushroom and Zucchini Pizza
By Ethan Stowell
Mushroom and Zucchini Pizza
By Ethan Stowell
Yield/Serves:
Makes 4 (12-inch) pizzas
Pizza Dough:
Toppings:
Tomato Sauce:
- 3 cups Italian “00” flour, plus more for dusting
- 1 cup hot water (120°)
- ⅓ teaspoon active dry yeast
- 1¼ teaspoons salt
- Olive oil for brushing
Toppings:
- 2–3 zucchini, sliced thin
- 1–1½ cup mushrooms, sliced thin
- ¾–1 cup hard mozzarella, grated
- Pecorino Romano, finely grated
Tomato Sauce:
- 8–10 whole roma tomatoes, peeled and lightly puréed (extra liquid removed)
- Salt, to taste
Homemade pizzas are so much more flavorful than anything you’ll get from delivery. Once you’ve mastered this basic recipe, you'll be making your own pies whenever the craving strikes.
Place the hot water and yeast into a stand mixer bowl, like the Kenwood Chef Kitchen Machine, and let sit for 3 to 4 minutes to allow the yeast to bloom. After yeast is activated, add the flour and salt to the bowl. Attach the dough hook and mix on low for one minute to incorporate, then switch to a medium speed to knead the dough for about 5–7 minutes.
Remove the pizza dough from the mixer and place in a bowl that’s twice as big as the ball of dough. Rub olive oil all over dough. Cover bowl with plastic wrap and place in the refrigerator overnight to proof.
The next day, turn the dough out on a work surface and cut into four equal pieces. Knead each piece of dough into a rough ball of dough and brush all sides with more olive oil. Place on a cookie sheet, wrap in plastic wrap put in the refrigerator overnight again.
The next day, about three hours before you plan to cook your pizzas, remove the cookie sheet from the refrigerator and let the dough come to room temperature. Dust your hands in flour and stretch the balls of dough into 12" rounds.
Lightly coat each pizza with tomato sauce. Sprinkle on Pecorino Romano then top with a thin layer of mozzarella and vegetables.
Bake on a pre-heated pizza stone until crust is golden brown and bubbling. Add fresh basil leaves, drizzle on olive oil and serve.
Place the hot water and yeast into a stand mixer bowl, like the Kenwood Chef Kitchen Machine, and let sit for 3 to 4 minutes to allow the yeast to bloom. After yeast is activated, add the flour and salt to the bowl. Attach the dough hook and mix on low for one minute to incorporate, then switch to a medium speed to knead the dough for about 5–7 minutes.
Remove the pizza dough from the mixer and place in a bowl that’s twice as big as the ball of dough. Rub olive oil all over dough. Cover bowl with plastic wrap and place in the refrigerator overnight to proof.
The next day, turn the dough out on a work surface and cut into four equal pieces. Knead each piece of dough into a rough ball of dough and brush all sides with more olive oil. Place on a cookie sheet, wrap in plastic wrap put in the refrigerator overnight again.
The next day, about three hours before you plan to cook your pizzas, remove the cookie sheet from the refrigerator and let the dough come to room temperature. Dust your hands in flour and stretch the balls of dough into 12" rounds.
Lightly coat each pizza with tomato sauce. Sprinkle on Pecorino Romano then top with a thin layer of mozzarella and vegetables.
Bake on a pre-heated pizza stone until crust is golden brown and bubbling. Add fresh basil leaves, drizzle on olive oil and serve.