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Baking recipe · from the recipe book

New York Roasted Zucchini, Pepper and Mushroom Pizzas

A chewy, crisp-edged cold-fermented New York crust topped with sweet roasted peppers, zucchini and mushrooms under melted mozzarella, with a fresh basil finish.

New York Roasted Zucchini, Pepper and Mushroom Pizzas

Ingredients

  • 3⅔ cups500 gBread flour
  • 1⅓ cups325 gWaterlukewarm
  • ¾ tsp3 gInstant yeast
  • 2½ tsp10 gGranulated sugar
  • 2 tsp12 gSalt10 g for dough, 2 g for vegetables
  • 3½ tbsp45 gOlive oildivided
  • 1½ medium300 gZucchinisliced into thin half-moons
  • 2 medium240 gRed bell peppercut into thin strips
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1 medium110 gRed onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • 10½ oz300 gPart-skim mozzarellashredded
  • 3 tbsp grated20 gGrated Parmesan
  • ½ tsp1 gCrushed red pepper
  • ½ cup leaves12 gFresh basiltorn
  • 1½ tbsp15 gSemolina flourfor dusting

Steps

  1. Day 1 dough: in a large bowl whisk the bread flour, instant yeast, sugar and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix until no dry bread flour remains. This is about 65% hydration and 2% salt.
  2. Rest the dough 15 minutes, then knead 8 to 10 minutes until smooth and elastic and it springs back slowly when poked.
  3. Cover and let rise 1 hour at about 75°F (24°C), until puffy but not yet doubled. Divide into 2 equal balls, place in lidded containers oiled with 5 g of the olive oil, and refrigerate 24 hours for a cold ferment.
  4. Baking day: take the dough out 2 hours before baking and let it sit covered at about 75°F (24°C) until it has nearly doubled and feels soft and airy.
  5. Meanwhile, roast the vegetables: heat the oven to 450°F (230°C). Toss the zucchini, red bell pepper, mushrooms and red onion with 15 g of the olive oil, the garlic, the oregano and the remaining 2 g of salt. Spread on a sheet pan and roast 20 to 25 minutes, stirring once, until browned at the edges and the moisture has cooked off. Let cool.
  6. Place a pizza stone or upside-down baking sheet on the lowest rack and heat the oven to 500°F (260°C) for 45 minutes.
  7. Dust a peel or sheet of parchment with half of the semolina. Gently stretch one dough ball by hand into a 14-inch round with a slightly thicker rim, and lay it on the semolina.
  8. Brush the rim with half of the remaining olive oil (5 g). Scatter half of the mozzarella over the dough, then half of the roasted vegetables, then half of the parmesan.
  9. Slide onto the hot stone and bake 9 to 12 minutes, until the crust is deep golden, the underside is crisp and the cheese is bubbling and spotted brown.
  10. Repeat with the remaining half of the semolina, the second dough ball, the remaining 5 g of olive oil, and the remaining halves of the mozzarella, roasted vegetables and parmesan.
  11. Let each pizza rest on a rack 3 minutes, sprinkle with the red pepper flakes and torn basil, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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