Mushroom Pizza
Scallion Cream, Mushrooms, Mozzarella, Provolone, Cheddar, Scallions, Truffle
Chef Michael Carter of Down North Pizza | Philadelphia
“Down North is a mission-led restaurant where we exclusively hire formerly incarcerated individuals and provide them culinary career opportunities. Our pizza is what we call Philly Detroit-style. Many of us got used to pan pizza while in the penitentiaries, so we pulled on those memories to make our style of pizza while supporting our mission. I worked for a while on our dough recipe as I wanted to make sure it was airy and more crispy. I needed a dough that was resilient and King Arthur products got us there.” —Chef Michael Carter
Adapted by StarChefs | october 2024 | Photo: Stephen Reccia
INGREDIENTS
Dough:
Yield: 2 parbaked pizzas
12 grams dry yeast
10 grams granulated sugar
635 grams King Arthur Sir Lancelot high-gluten flour
30 grams olive oil
22 grams kosher salt
Scallion Cream:
1 bunch scallions, tops removed
Olive oil
Kosher salt
Ground black pepper
8 ounces cream cheese
2 tablespoons lemon juice
Mushrooms:
Olive oil
Sliced mushrooms of your choice
Confit garlic
1 teaspoon truffle zest
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 pizza pie
3 ounces shredded mozzarella
3 ounces shredded provolone
3 ounces shredded cheddar
Extra virgin olive oil
Sliced scallions
Truffle zest
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a whisk attachment, add yeast, sugar, and 500 grams water. Mix until just combined. Let sit 10 minutes, or until yeast begins to bubble. Replace attachment with dough hook. Add flour and oil. Mix on low speed 10 minutes. Increase speed to medium. Add salt and mix 10 minutes, or until dough is smooth and elastic. Divide dough in half and transfer to two oiled 10-inch square baking pans. Flatten slightly, then cover with plastic wrap and let sit 30 minutes at room temperature. Heat oven to 700°F. Remove dough from plastic wrap. Using oiled hands, press dough into all corners of the pan. Let proof additional 30 minutes, or until dough begins to rise. Transfer to a baking stone and bake 4 minutes, or until bottom is slightly golden brown. Let cool 1 hour.
For the Scallion Cream:
Heat oven to 400°F. Place scallions on a sheet tray. Drizzle with oil, then season with salt and pepper. Roast until tender. Let cool, then roughly chop. Transfer to a food processor with remaining ingredients. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Mushrooms:
In a sauté pan over medium-high flame, heat olive oil. Add mushrooms and cook until lightly browned. Add garlic and truffle zest. Season with salt and pepper. Cook until mushrooms are tender. Remove from heat and set aside.
To Assemble and Serve:
Heat oven to 550ºF. In a mixing bowl, combine cheeses and set aside. Spread desired amount Scallion Cream over 1 parbaked Dough portion. Top with generous amount cheese blend and Mushrooms. Bake 15 minutes, or until crown begins to form. Remove pizza from pan and slice into six pieces. Drizzle with olive oil. Garnish with scallion and truffle zest.
