The Finished Pizza
Quick fact: black garlic has medicinal properties, and is very high in antioxidants. We knew pizza could be a cure-all!
Get the recipe here
You want to thinly slice the criminis because they need to fully cook while the pizza is in the oven.
Alvaro seasons his sauce simply with salt, pepper, minced garlic, and fresh oregano.
Next, apply a thin coat of sauce to the surface of the dough. Sprinkle a small handful of grated Parmigiano over the sauce. Evenly distribute the chopped mozzarella and crimini mushrooms over the dough.
Chef Alvaro stresses that you do not want to have a heavy hand with any of the ingredients. Because this is a thin-crust pizza, you will risk the crust getting soggy if you load on the sauce, cheese, mushrooms, etc. We know all those ingredients look mmm good, but restraint is key!
Leoncini, a producer of cured pork products in the Veneto region, has started exporting smoked pancetta and you can find it in most high-end Italian markets.
You can usually buy pancetta pre-sliced, or you can get the butcher to slice it for you. Arrange the slices of pancetta over the dough.
And if you can't find pancetta, bacon is always an awesome replacement.
The Final Step
Heat your oven to the highest temperature it can reach and let it warm for about an hour. If you're using a pizza stone you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp, the cheese has melted, and the pancetta has crisped up nicely.
At Toby's, they're working with a wood fired oven that reaches 900 degrees Fahrenheit.