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square-mushroom-pizza

This mushroom square pizza is my go-to when I want something that feels like proper pizzeria pizza—without needing a fancy oven or special gear. The dough is high hydration and cold-fermented for flavor, but it can be kneaded entirely by hand. All you need is a baking sheet and a standard oven. That’s it. The crust gets crispy on the bottom, light and airy in the center, and is sturdy enough to hold a generous layer of tomato sauce, mozzarella, and deeply roasted mushrooms. The mushroom topping gets hit with garlic, soy sauce, and parsley after roasting for extra depth and freshness. It’s the kind of thing that feels impressive, but is totally doable from home—even if it’s your first time making pizza dough. *Best Practices* *1. Use bread flour* It gives the dough strength and chew. All-purpose will work in a pinch, but bread flour delivers better structure. *2. Don't skip the cold ferment* Letting the dough rest for up to 72 hours in the fridge develops flavor and improves texture. This step is worth the wait. *3. Knead using the slap-and-fold method* It’s ideal for high hydration dough and easy to do by hand—no stand mixer needed. If you are unsure of how to do this, I recommend searching up a quick video on how to do it, it's easy! *4. Oil your sheet pan generously* This prevents sticking and helps the bottom crisp up while baking. *5. Stretch the dough gently* If the dough resists, cover, let it rest for 20-30 minutes, then continue. Don’t force it or it’ll tear and lose its airiness. *6. Bake in the lower third of the oven* This ensures the bottom gets golden and crisp before the top overcooks. *7. Cool slightly on a wire rack* It helps retain the crust’s crispness and prevents sogginess from steam buildup. *8. Roast the mushrooms separately* This concentrates their flavor and prevents them from releasing water directly onto the pizza. *9. Strain your tomatoes for sauce* Removing excess liquid keeps the pizza from getting soggy and gives you a more concentrated flavor.

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