2025 Perfect Your Pizza Finalist: Chrissy Shurr’s “Detroit-Style Mushroom & Pancetta Pizza”

This recipe started out as a thought— “mushrooms and a few different cheeses.” A thicker, “Detroit-style” crust is crunchy yet soft, sturdy enough to hold up a creamy garlic-mascarpone sauce, mushrooms sautéed with fresh herbs, crispy pancetta, and three additional cheeses. Just before serving, peppery baby arugula (with a tart lemon-honey dressing) is added on top, for an additional layer of texture and flavor.

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2022

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$21.00

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Ingredients for Pizza Dough:

• 300 grams bread flour
• 100 grams all purpose flour
• 12 grams Kosher salt
• 5 grams instant active yeast
• 280 grams water 5 grams extra virgin olive oil, plus more for pan (1-2 Tbsp per pan)

Directions for Pizza Dough:

1. Mix all ingredients together in a large bowl, until a rough dough has formed.
2. Tightly cover the bowl and let rest overnight, at least eight hours.
3. The next day, divide the dough (if only making one pizza, store the remaining dough in the refrigerator, tightly sealed) and place in an oiled 10” pan.
4. Gently press and flatten as much as the dough allows. Tightly cover the pan with plastic wrap and leave at room temperature for another two to four hours, depending on temperature.
5. After that rest, press the dough to the edges of the pan and get ready to assemble and cook the pizza.

Ingredients for Garlic & Mascarpone Béchamel:

• 1 Tablespoon unsalted butter
• 1 Tablespoon all purpose flour
• 6 fluid ounces whole milk
• 1 Tablespoon minced garlic
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 ounces mascarpone cheese

Directions for Garlic & Mascarpone Béchamel:

1. In a small pot over medium-high heat, melt the butter, then whisk in the flour. While constantly whisking, gradually pour in the milk. Continue whisking the mixture until it thickens enough to coat the back of a spoon, approximately 4-6 minutes.
2. Once thickened, remove from heat and add the garlic, salt, black pepper, nutmeg, and mascarpone, mixing until thoroughly combined.
3. Set aside to cool until ready to assemble the pizza, stirring occasionally while cooling.

Ingredients for the Sautéed Mushrooms:

• 2 Tablespoons extra virgin olive oil
• 6 ounces baby portabella mushrooms, sliced thin
• 6 ounces shiitake mushrooms, sliced thin
• 6 ounces white button mushrooms, sliced thin
• 2 Tablespoons minced shallots
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons fresh flat-leaf parsley, finely chopped
• 1/2 teaspoon fresh thyme, finely chopped
• 1/4 teaspoon fresh tarragon, finally chopped

Directions for the Sautéed Mushrooms:

1. Heat olive oil in a large saucepan over medium-high heat.
2. Once oil is hot, add the mushrooms and sauté, stirring occasionally, for approximately ten minutes, until most of the liquid released from the mushrooms has evaporated.
3. Add the shallots, salt, and pepper, and continue to cook (still stirring) until all moisture has evaporated.
4. Remove from heat and stir in the parsley, thyme, and tarragon. Set aside until ready to assemble the pizza.

Ingredients for the Crispy Pancetta:

• 4 ounces diced pancetta

Directions for the Crispy Pancetta:

1. Cook pancetta in a medium saucepan over medium-high heat, stirring occasionally, until fat has rendered and pancetta has started to crisp. Using a slotted spoon, remove pancetta from the pan and drain on a plate lined with paper towels, to absorb excess fat. Set aside until ready to assemble the pizza.

Ingredients for the Lemon-Honey Dressing:

• 2 teaspoons fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 2 teaspoons honey
• 1 fluid ounce extra virgin olive oil
• 1/8 teaspoon Kosher salt

Directions for the Lemon-Honey Dressing:

1. Combine ingredients in a jar with a tight-fitting lid, then shake vigorously until emulsified (may need to shake again just before using).

Assemble the Pizza:

1. One half of pizza dough, in a 10” pan as described above
2. 1/2 cup Garlic & Mascarpone Béchamel
3. 2/3 cup finely shredded mozzarella cheese
4. 1/2 of the Sautéed Mushrooms
5. 1/2 of the Crispy Pancetta
6. 2 ounces goat cheese
7. 1 ounces shaved aged parmesan cheese
8. 1 ounce baby arugula
9. 1 Tablespoon Lemon-Honey dressing

Directions:

1. Spread béchamel over prepared dough in pan, almost to edges.
2. Sprinkle mozzarella over top, going all the way to the edges.
3. Spread mushrooms on top of mozzarella, then do the same with the pancetta.
4. Crumble goat cheese evenly across the pizza.
5. Place pan in an oven preheated to 550 degrees Fahrenheit, and bake for 14 minutes, until cheese is melted (browned around pan edges) and underside is crispy and golden brown.
6. While pizza is cooking, toss the arugula with the lemon-honey dressing.
7. Briefly remove pizza from oven and sprinkle shaved parmesan over top, then return to oven for one more minute.
8. Transfer pizza from pan to cutting board and slice into desired number of slices, then top with dressed arugula and enjoy!