Dough – check, cheese – check, toppings – check. Simple components that produce such varying results. Follow the recipe below and you’ll have Casa del Mar’s famous Funghi pizza!
We recommend Williams Sonoma for a quality pizza stone. Chef Jason Bowlin recommends prepping dough for 4 pizzas, freezing the left over dough for your 2nd, 3rd and 4th attempt. Those pressed for time, Chef Bowlin recommends buying premade pizza dough from Whole Foods Market.
All you need…
For the Mushrooms:
1qt Mixed Roughly Chopped Mushroom (Creminis, Buttons, Oysters etc.)
1/2T Extra Virgin Olive Oil
1T Chopped Sage
1/4T Fresh Lemon Juice
Salt and Pepper to Taste
1/4C Burrata Cheese
For the Dough:
1.5tsp Dry Active Yeast
2T Extra Virgin Olive Oil
5C AP Flour
1 ¾ Cups Warm water
Method for the dough:
1. Scale out all ingredients
2. Slowly whisk dry active yeast into the warm water. Let sit for 5 minutes in Kitchen-aide mixing bowl.
3. Add flour, sugar, extra virgin olive oil and salt to the water and yeast mixture. Do not add salt directly to the yeast.
4. With the dough hook, mix the ingredients on speed 1 for 8 minutes. The dough will be smooth and a little sticky.
5. Lightly oil a large bowl with olive oil. Place the dough in the bowl, cover and label with the date and time.
6. Let the dough proof in the refrigerator for 24 hours-proofing creates flavor and allows dough to rise.
7. To portion, separate the dough into 4ea 8oz pieces. Roll each portion into a ball. Turn the ball over. Pinch and twist the dough toward the center to form a tight dough ball.
8. Place the dough balls into a lightly floured sheet tray and cover. Let the dough relax in the refrigerator for 2 hours.
9. Let the dough come to room temperature at least 1 hour before use.
Method for Roasted Mushrooms:
1. Heat a large sauté pan on medium-high heat. Add the extra virgin olive oil and bring it just to the smoking point.
2. Add the mushrooms (working in batches as to not overcrowd the pan). Cook until tender when they start to gain a little color. Set mushrooms aside in a mixing bowl.
3. Season the mushrooms with 2T of the sage, lemon juice, and salt and pepper to taste.
Method for Baking the Pizza:
1. Preheat the oven to 500F with a pizza stone on the middle rack for 1 hour.
2. Lightly dust an upside down sheet tray or a pizza peel with semolina or AP flour. Stretch the pizza dough into a 10” round and place on the pizza peel or sheet tray.
3. Brush the crust with extra virgin olive oil. Top each pizza with a quarter of the mushrooms, a quarter of the burrata cheese, and sprinkle with the chopped sage.
4. Gently slide the pizza onto the pizza stone. Bake the pizza for 8 minutes until the crust is golden brown.
5. Finish the pizza with a drizzle of your best extra virgin olive oil.
(*Side note: Don’t worry if you burn it. We have plenty more here.)
The Lounge At Casa is open Sunday-Thursday 10:30 am-12:00 am and Friday-Saturday 10:30 am-1:30 am.