Mushroom Pizza with Sage, Fontina, and Parmesan
Adapted from Baking Illustrated
INGREDIENTS for the Basic Pizza Dough
1/2 cup warm water (about 110°)
1 envelope (2 1/4 tsp.) instant yeast
1 1/4 cups water, at room temperature
2 tbsp. extra-virgin olive oil
2 cups (22 oz.) bread flour, plus more for dusting (used all-purpose)
2 cups whole-wheat flour
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
For the Extras
3 cups pizza sauce, I use marinara
1 pound fresh mushrooms, sliced thin
6 ounces fontina cheese
1 tsp minced sage leaves
6 tablespoons grated Parmesan
- Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and stir to combine.
- Add flour and salt to the liquid ingredients. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
- Shape into smooth round ball and cover with a damp cloth. Let dough relax for at least 10 minutes (no more than 30 minutes)
- Saute mushrooms with sage.
- Brush rolled out dough round with oil. Spread 1 cup tomato sauce even over dough round, leaving ½ inch border. Scatter a third of the mushrooms and then ½ cup fontina cheese over the sauce.
- Slide on peel (covered with corn meal) onto pizza stone (which should have been heated for at least 30 minutes at 500 degrees) and bake for 8 to 12 minutes. Remove pizza from oven and sprinkle with Parmesan.
- Repeat with the two other rounds.