Shaved Mushroom White Pizza, Gruyère, Melted Onions, Black Truffle, Torn Parsley, Fried Rosemary, and Dehydrated Thyme

Adapted by


Pizza Dough
1 kilogram bread flour, plus additional as needed
750 grams 58°F filtered water
25 grams salt
5 grams instant dry yeast
olive oil
Parmesan Cream
2 ounces of unsalted butter
1 ounce all-purpose flour
2 cups nonfat milk
3 cups whole milk
4 ounces shredded mozzarella
2 ounces Parmesan
Melted Onions
2 cups thinly sliced Spanish onions
2 tablespoons olive oil
To Assemble and Serve
2 cups sliced mushrooms
2 tablespoons roughly chopped parsley
2 tablespoons sliced green onions
1 ounce grated Gruyere
extra virgin olive oil
rosemary leaves
thyme leaves
sea salt
black truffle shavings


For the Pizza Dough:
In a stand mixer fitted with a dough hook, combine flour, water, salt, and yeast and mix on low speed until dough begins to pull away from the sides of the bowl. Turn mixer off, cover, and rest 20 minutes. Lightly oil a bowl. Mix dough on medium-high for 3 minutes, until shiny and elastic. Transfer dough to oiled bowl, cover, and proof at room temperature 1 hour. Turn proofed dough out onto floured surface, punch out air, and fold in thirds like a letter. Return to bowl, cover, and refrigerate overnight.

Scale dough to 300-gram portions and form each into a tight boule, pressing out the air. Seal each boule inside a lightly oiled quart container, proof at room temperature 1 hour, and refrigerate 10 to 12 hours. Remove dough from refrigerator about 1 hour before needed, crack lids to de-gas, and proof until dough reaches the top of the containers.

Turn each boule out onto lightly floured surface, punch down the center with both fists without disturbing the edges. Lift up dough on top of fists and gently stretch from the center outward, until the pizza reaches 13 inches in diameter, avoiding handling the outer edge. Rest each shaped pizza 5 to 10 minutes at room temperature.

For the Melted Onions:
In a medium saucepan, combine onions and olive oil. Place pan on low heat and season lightly with salt. Continue cooking over medium heat, stirring occasionally, until onions are caramelized.

For the Parmesan Cream:
Place a medium saucepot onto the stove over medium heat. Add butter and flour and cook three minutes, stirring with a rubber spatula. Slowly stream in nonfat milk, whisking constantly.  Continue to whisk and turn up heat to medium-high; the mixture should begin to thicken. Stream in whole milk and continue to whisk; bring to a boil. Once boiling, remove from heat and whisk in mozzarella and Parmesan cheese. Strain and cool.

To Assemble and Serve:
Heat deck oven to 500°F to 525°F. Top Pizza Dough with 2 ounces Parmesan Cream and 1 tablespoon Melted Onions. Distribute mushrooms on the pizza and sprinkle with parsley, green onions, and then Layer 1 ounce gruyere. Drizzle pizza with 1 tablespoons olive oil, place in oven, and bake 10 minutes. Cut immediately and garnish with thyme, rosemary, olive oil, and sea salt. Finish with black truffles.