Eh, what the heck, pizza del fungi y mozzarella di bufala.
This is the last of four small pizzas derived from a small batch of dough that aged in cold storage for one day then two days then three days, then skip day four and day five, and now it is day six. This little dough wad is aged six full days, and what a difference that does make!
I must say, this is the best of all the pizzas. Its simplicity is exemplary. The combination of aged dough and mozzarella di bufala is outstanding. The commercial sun-dried pesto jazzed up with more sun-dried tomatoes does not distract. The coating of mushrooms is wonderful. I am sad now that it is all gone. But do you know what? I cannot believe I am saying this, but honestly, there is only so much pizza a boy can take day after day so this sadness is mitigated with love for variety.
The three previous pizzas from this dough:
3) pizza peperonata without mozzarella bufala
2) sausage pizza with mozzarella bufala
1) plain mozzarella pizza mozzarella di bufala taste-test
Previous pizzas not from this batch of dough:
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