Pizza, Lion's Manes

It's my pizza and I'll do what I want with it. Brooklyn can have its 100% white flour pizza, leavened with commercial yeast, flash-baked for 45 seconds and brought to the table with a soggy middle, a few squished San Marzano tomatoes, and a sprig of basil.

Since I only have 550º and a thick seasoned black steel baking sheet, this is the local pie:

—Naturally leavened dough from our starter, local whole wheat, rye, and bread flour
—Sauce made with anchovies, our canned heirloom tomatoes and tomato paste, thyme, and olive oil
—Local lion's mane mushrooms and onions

Served with a crazy (and really awesome) accidental red sparkler from Angiolino Maule