April saw my love of pizza fire up and May has kept that fire going. I have kept using the classic New York Style dough from Serious Eats. It continues to be incredibly consistent and bakes well. I tend to vary the flour between all AP, 50/50 AP and 00 flour, and all 00 flour without noticing any changes. Two – three days in the fridge is the sweet spot for it, so if I make dough Sunday morning, the pizza Wednesday and Thursday will be the best.
Here are a few photos of my pizzas from the last few weeks.
Roasted Mushroom Cream Sauce:
The sauce definitely doesn’t look that great after baking, but it tastes fantastic.
Slice mushrooms and peel garlic. Roast in 350 degree oven until they’ve lost most their moisture and smell delicious
Add diced red onion to a hot pan with butter. Cook until starting to become translucent (7-10 minutes)
Add cream. Cream should scald and become foamy. Stir to make sure cream doesn’t burn.
Once cream has reduced and leaves a trail on the bottom of the pan, add to mushroom mixture.
Blend mushroom cream mixture until smooth.