Mushroom Pizza aka 'Shroomy 2.0'

Finely slice your mushrooms and place them in a baking tray. Add a glug of extra virgin olive oil and a generous douse of Soy Sauce. Cook these in the oven - Ensure that you use caution and that you move the mushrooms around to prevent the burning. Cooking in a Woody is very similar to a conventional oven but heat is much more intense!

First layer is your crushed tomatoes. Hannah likes to use crushed San Marzano.

Sprinkle on some mozzarella - we always opt for Fior di Latte. Add the mushrooms you cooked previously along with the garlic oil, taleggio and tarragon - these two really do compliment each other.

Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (400°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds - 3 minutes.

Hannah's pizza is cooked at a lower temperature, this is to form crispier / darker crust with more 'bite' when compared to a traditional Neapolitan pizza. This style of pizza is often referred to as 'London' style - Think of a Neapolitan / New York hybrid.