Parisian

Ingredients for Parisian

• 1 (375g /370-gram) ball Master Dough , preferably with starter, made with Poolish

• Flour, for dusting

• 230g (225 grams) assorted mushrooms (such as pioppini, oyster, shiitake, and trumpet)

• Olive oil, for sautéing

• Fine sea salt and freshly ground black pepper

• 140g (140 grams) part-skim mozzarella cheese, shredded (120 to 30g )

• 1-1/2 teaspoons (6 grams) truffle paste, or 1 fresh truffle (to taste)

• 1-15g (45 grams) Saint André Cheese

• 2 pizza baking stones or steels, pizza peel

Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 16°C to 18°C. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 260°C for 1 hour.

Meanwhile, clean and trim the mushrooms so that they will all cook in about the same amount of time. Leave the pioppini and other small, delicate mushrooms whole. Slice the trumpets lengthwise into slices 1/8 inch thick.

Heat a generous film of oil in a skillet over medium-high heat until very hot. Add the larger mushroom pieces and sauté for 1 minute. Add the remaining mushrooms, season with fine sea salt and pepper, and sauté, stirring often, for 2 to 3 minutes, until the mushrooms are softened but not browned. Remove from the heat and set aside.

Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.

Dust a wooden peel with the flour. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.

Mound the mozzarella in the centre of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border. Scatter the mushrooms evenly over the top.

Slide the pizza onto the top stone. Bake for 7 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.

Transfer the pizza to a cutting board and cut into 6 wedges. Garnish each wedge with 1/4 teaspoons dollops of truffle paste, pinches of the Saint André, and shavings of Comté. Scatter the rocket over the top and finish with a drizzle of extra virgin oil and a pinch each of pepper and Maldon salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.