How to
14 Oct 2018

Magic Mushroom Pizza

by Psillow

Mushrooms are normally eaten on an empty stomach, to limit nausea and to provide a clean start to the experience. There are, however, reasons why people may want to add mushrooms to food—a pizza party is only one! Studies in the 1960s, conducted by Timothy Leary at Harvard, were the first to demonstrate that psychedelic experiences can be more powerful and provide more positive outcomes if undertaken in a group. While more than eight people may lead to feelings of exclusion, the studies found the “sweet spot” to be 2-6 people—ideal for sharing a pizza!

Technically, this recipe can be used to make a non-magical pizza, if members of the party do not intend to partake. In this instance, mushrooms can be added onto the hot pizza, right out of the oven, to soften them and ensure precise dosage. As an alternative, two well-labelled sauces can be made for dipping normal pizza or garlic bread. Like the sauces, pizza can be easily portioned. As long as the starting ingredients are remembered, the dose can be calculated per slice. For this recipe, you may want to wait 30-60 minutes before going back for seconds. Consuming food with mushrooms may delay the onset of the experience; however the acidity of the tomatoes, near pH4, may counteract this slightly by playing a similar role to lemon, pH2, in the “lemon-tek.”

Expected time: 30 minutes (add 1 hour if making your own dough or pizza sauce) | Difficulty: Easy

Portions: 2-8

Dosage per slice: An “average” dosage of dried P. cubensis is 1-2g, “intermediate” is 2-3.5g, “experienced” dose would be 3.5-5g. Your personal experience and research will help you decide your dose. Example: A single pizza shared between 4 people, who have experience with psychedelics, may contain as little as 6g for a lighter experience, to 12g for a heavier experience. Familiarity with the relative potency of your ingredients is important.

Ingredients

Dried magic mushrooms, ground (Dried magic mushrooms, refer to dosage above) 1 12-inch pizza shell (12 inch pizza shell, or 200-300g fresh or frozen pizza dough, or see the dough recipe below for a 14 inch deep-dish pizza) 6 oz pizza sauce (150-200 ml pizza sauce, see two options below) 6-7 oz mozzarella cheese (200g of mozzarella, or melting cheese of your choice) Toppings of your choice

Directions

If you’re making your own pizza dough or sauce, start on this first. See the recipes below for each component.

Once your ingredients are ready, turn on your oven to let it preheat to as hot as it can get. A hot oven is the secret to good pizza. Don’t forget to turn it down to the required temperature when you load your pizza! For a prepared crust, follow the directions per your product. If you made your own dough, get that in your pan. Make sure the crust is “docked” or repeatedly pricked with a fork. Making small holes in the crust ensures an even rise and prevents the sauce from pooling in certain areas, throwing off the dose. Spread the sauce over the crust, to within 1-2cm of the edges. Make sure it is even to ensure correct dosage if using an active sauce. Follow up with half the cheese. Apply your toppings, and finish with the remaining cheese. Turn down the oven to the temperature prescribed by the crust you’re using. For the deep-dish, 200C or 400F is ideal, though each oven is different. Bake for 20-25 minutes, until the crust is golden and cheese melted. Start checking in the last 5 minutes of cooking to prevent burning. Remove the pizza to cool. If adding mushrooms on top of the pizza, it can be done now to allow them to warm up. Cool for 5-10 minutes and carefully divide depending on the dose inside.

Components ## Pizza Sauce, Two Ways

Pre-made sauce and powdered mushrooms

  • Powder or grind the mushrooms as finely as possible. Start adding the minimal amount of pre-made sauce to maintain potency, until a desired thickness is reached.

Tomato concentrate and mushroom broth

  • Finely chop or powder the dry shrooms and add to a mug or bowl.
  • Boil water and pour 150-200ml over the mushrooms and allow to steep 10-30 minutes, stirring occasionally
  • The mushrooms can be strained, using only the liquid. If straining out powder, be sure to press out remaining liquid.
  • Add concentrated tomato paste to this broth until the desired consistency is reached
  • Finish with herbs and spices to taste: Garlic, Salt, Pepper, Oregano, Basil, Italian Herbs, Rosemary, etc.
  • Leaving it to sit while you prepare the rest of the pizza allows the added flavours to mix.

Deep-dish Pizza Dough

Similar to Pizza Hut, this crust is one baked in a rimmed dish. It is thicker and fluffier, with a “fried-like” edge and underside. This method also makes preparing and handling the dough easier, with no need to stretch it or work with a peel.

Add the following to a large bowl:

  • 125 ml Warm Water
  • 40 ml Cool Milk
  • 0.5 Tsp Salt
  • 0.5 Tbsp Sugar
  • 2-4g Instant Yeast
  • 1-2 Tbsp Oil
  • 240 g White Flour

Mix well until a dough ball forms. Add some flour or water if the dough seems too wet or dry, respectively. However, this will be a soft dough and will likely be sticky before kneading.

Turn the dough onto a smooth surface, no flour or oil required. Flour your hands before kneading the dough for roughly 10 minutes by hand. Taking a 5-minute break halfway-through, or if the dough starts to feel tight, helps gluten development.

The dough can now be refrigerated overnight, or left to rise for up to an hour if a fluffier crust is desired. Otherwise, it should be left to rest at least 10 minutes before being put in a liberally oiled pan. Once in the pan, spread and smooth the crust to the edges of the pan. Flip the dough to apply oil by hand to both sides once flattened, which will help brown the crust. Leave it to puff out for 10-30 minutes before docking with a fork and applying sauce and toppings.

Will you try this magic mushroom pizza? Let us know your method, specie and overall experience in the comments below.

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