:pizza:I do a 'Three Way Crimini'...1)Fresh, 2)Sauteed and 3)Oven Roasted...On top of a Margherita, Basil pre and post baked...Fresh is just thinly sliced...Sauteed is in butter, salt and pepper until the thinly sliced mushrooms gain color...Oven Roasted with 1/4" sliced mushrooms, olive oil, balsamic vinegar, salt, liquid smoke, tossed and roasted at 450F until brown, about 10-15 minutes...I cold retard dough (handmade with spring water, high gluten flour, salt and dry yeast), use fresh mozz and paint the mozz with 3oz tomato mixure---use 15 oz. crushed tomatoes(includes a little salt, 1 crushed clove garlic, 1 basil leaf, 3 anchovies, simmered to just break down the anchovies)---- and mosaic pizza w/sauce...a little EVOO, a sprinkle of sea salt, add small amounts of all three mushrooms, cook on stone in 550F oven (1hour preheat) and finish under a gas broiler to obtain char and finish cornicione...Add a few pieces of fresh mozz post bake, let rest for 5 min, cut into squares and enjoy...It is a treat! RJelli
