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Maximum Mushroom Pizza

Today we're making a MAXIMUM MUSHROOM PIZZA!! Not just mushrooms on top. We'll make duxelles, a French mushroom paste, to use as a base instead of tomato sauce. Finally, we'll top the pie with sauteed chantrelle mushrooms (morels would have been good as well). --------------------------- Okay, I know I said that I wished that I had truffle oil to top the pie with post-bake, but I take it back. I actually think that would overpower the other mushroom flavors. --------------------------- Duxelles Recipe Ingredients: 600g crimini mushrooms 300g shiitake mushrooms 2 shallots, minced 4 cloves of garlic, minced a few sprigs of parsley, minced half stick of butter salt to taste black pepper to taste Method: Food process the mushrooms Melt the butter in a frying pan over medium heat Sweat the shallots and garlic in the butter, until translucent Add mushrooms, stir frequently until cooked down, about 45 minutes Remove from heat Add salt and pepper to taste Mix in the parsley --------------------------- Dough Recipe Ingredients: 80% unmalted 00 flour (I used King Arthur, but Caputo or similar should work just fine) 15% home-milled red fife at 80% extraction (any T85 flour, or even whole wheat, should work okay) 5% whole rye flour 70% water 20% levain 3% salt Method: Add salt to water Mix levain into salt water Add flour and mix until no dry flour is left Rest 30-45 minutes 3 sets of stretch and folds evenly spaced over an hour Divide and ball Cold ferment in the fridge for 1-3 days Rest on countertop at room temperature for ~3 hours Make pizza :) --------------------------- Chapters: 0:00 Intro 0:13 Making the Duxelles 2:49 Sauteing the Chantrelles 3:09 Building the Pizza 4:15 Baking the Pizza 4:55 Finished Pizza