Wild mushrooms, blistered crust and smoky cream

MAKE THE DOUGH

Add the flour and yeast to a large bowl and mix. Gradually add the water, mixing until a rough dough forms. Add the salt and olive oil, then knead for 8–10 minutes until smooth and elastic. 

Cover and leave to rise at room temperature for approximately 1–2 hours, or until noticeably increased in size. Divide into two equal balls, cover and refrigerate for 12–24 hours for a slower fermentation. Remove from the fridge approximately 1–2 hours before cooking to bring the dough back to room temperature.

MAKE THE CHARCOAL CREAM

Pour the double cream into a clean Kilner jar. Add one piece of good-quality British lumpwood charcoal that has been fully lit and is glowing throughout. 

Swirl the cream around the charcoal for 10 seconds to ensure it cools the lit charcoal down before sealing. Seal the jar and leave to infuse for approximately 10–15 minutes, gently swirling the jar once or twice during the infusion. 

Remove the charcoal and strain the cream thoroughly through a fine sieve. Season with salt and ½–1 tsp white wine vinegar, then refrigerate until ready to use.

COOK THE MUSHROOMS

Clean the mushrooms and tear larger varieties into bite-sized pieces.Heat a pan over a high heat and add a drizzle of olive oil.Cook the mushrooms in batches if necessary, allowing them to brown deeply without overcrowding the pan.

Cook for approximately 5–8 minutes, tossing occasionally, until deeply browned and caramelised.Reduce the heat and add the butter and grated garlic. Cook for another 1–2 minutes, tossing to coat the mushrooms in the garlic butter. Season with salt and black pepper, then remove from the heat.

PREPARE THE PIZZA

Bring the wood-fired oven up to pizza temperature. Stretch each dough ball into a pizza base, leaving a slightly thicker border around the edge.Scatter the cooked mushrooms over the dough. Add the torn fior di latte and finish with the grated Parmesan.

COOK THE PIZZA

Launch the pizza into the wood-fired oven. Cook until the crust is blistered and golden, the base is crisp and the cheese is bubbling. Rotate during cooking as necessary for an even bake.

FINISH

Remove the pizza from the oven. Dollop generously with the chilled charcoal cream. Finish with fresh lemon zest, freshly cracked black pepper and a drizzle of extra virgin olive oil. Serve immediately.