Should pizza toppings be pre-cooked

Cooked or raw mushrooms on pizza?

Short answer: it depends.

Long answer:

You are right that the decision to pre-cook mushrooms before placing them on pizza is about controlling moisture. Some strong mushrooms like Portabellos are also about cooking completely. The following must be taken into account:

  • What is the mushroom density per pizza area? That is, how much space is between the panes?
  • Are these strong mushrooms (white, crimini, portabello) or tender mushrooms (chantrelle, oyster, enoki)?
  • How thick are they cut?
  • Are there other "wet" items on the pizza topping, such as a sauce or fresh tomatoes?
  • How thick is the crust?
  • How long does the pizza cook and how hot?

At one end of the scale, if you're making a thin crust and tomato sauce pizza and covering it completely with thickly sliced ​​portables, you should almost certainly be pre-cooking it. However, if you're making a deep dish pizza with just a few thinly sliced ​​white mushrooms on top then don't mind. Things in between are at your discretion.

For pizza restaurants, American pizza is a medium crust, and they generally don't put as many mushrooms on each slice, so it's okay to serve them raw. However, I've been to thin crust neo-political style pizzerias where they actually partially cooked the "wild mushrooms" in front of me.

When you pre-cook the mushrooms, you'll also want to cook them so that moisture is removed. That means frying them in the pizza oven on a baking sheet with parchment ... without them to roast meat.