Forager Called Bianca Pizza

MAKE USE OF THE PREHEAT TIME
Set up the Gozney for high-heat pizza cooking, 430°C / 800°F. Place the cast-iron pan inside to heat as the oven warms up.

PRECOOK THE MUSHROOMS
Once the cast iron pan is hot, roughly chop or tear a mix of chestnut, portobello and oyster mushrooms and add the mushrooms to the pan with a drizzle of extra virgin olive oil. Fry for a few minutes until lightly caramelised, then season with sea salt, pepper and add the sliced garlic. Cook for another 30 seconds. Remove from the heat and allow to cool.

PREPARE PIZZA BASE
Press and open the pizza dough into a 12-inch circle, pushing the air towards the crust and removing any excess flour.

ADD PIZZA TOPPINGS
Spread the whipped ricotta evenly over the base, followed by a generous grating of Parmesan. Add the mozzarella, then spoon over the mushrooms and finish with a light drizzle of extra virgin olive oil.

COOK THE PIZZA
Transfer the pizza onto a dusted peel and launch into the oven. Allow the base to set before turning, checking the underside before the first turn. Rotate as needed, presenting different sides to the flame and adjusting its position in the oven to achieve an even bake. Continue until the crust is well risen and coloured, the base is cooked through and the cheese is melted.

IF THE BASE IS COOKING TOO SLOWLY:
Use your pizza turner or peel to shield the pizza from the heat. This redirects the hot air and radiant heat away from the top of the pizza, buying you a little extra time for the base to cook.

IF THE BASE IS COOKING TOO FAST:
If the base is cooked before the pizza is fully cooked on top, use your pizza turner or peel to lift it up off the floor of the oven and present it to the flame. Turn very frequently when doing this.

ADD MORE CHEESE!
Finish with a final grating of Parmesan, a scattering of fresh parsley and a grind of black pepper, then drizzle with a little extra virgin olive oil before serving.