- 3 cup bread flour (2 2/3 cups for pizza, 1/3 cup for flouring pizza peel)
- 2 teaspoon salt for dough
- 1/2 teaspoon salt & 1/2 tsp. pepper for mushroom saute
- 1/2 teaspoon sugar
- 1 tablespoon honey
- 1/2 cup warm water for dough
- 1/3 cup warm water for yeast
- 1/2 tablespoon active dry yeast (approx 1/2 0.25 oz package active dry yeast)
- 4 tablespoon olive oil
- 4 clove garlic, minced
- 1 cup dehydrated porcini mushrooms
- 1/3 cup cornmeal
- 1 1/2 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Rehydrate the mushrooms using warm water and repeated rinsing.
Make sure mushrooms are fairly soft.
Pat dry and chop.
This may be done beforehand, and kept in fridge until use.
Preheat oven to 450 degrees F (230 degrees C) and place a pizza stone in the oven to preheat.
Combine the flour, salt, honey and ½ cup warm water in an electric mixer with a dough hook.
Mix on low for 2 minutes.
Proof the yeast with ½ tsp sugar and 1/3 cup of the water.
Let foam for 8-10 min.
Add the yeast mixture, and let mix for another 6 minutes on medium speed.
You may need to add a few extra drops of water until=2 0dough clumps into a ball form during this phase.
Add 1 tbsp the oil and let mix for another 1 minute.
The dough should be fairly tough.
Make a Make a nice round dough ball.
Place the ball in a warm, moist place covered with saran wrap, and let rise for approx 30 min.
Heat the 2 tbsp olive oil in a large skillet over medium heat.
Stir in ½ of the garlic and saute for 30 seconds.
Remove this oil/garlic mixture and place in small dish.
(save later for brushing) Then add the last tbsp olive oil, remaining garlic, and mushrooms.
Saute for about 2 minutes.
Season with salt and pepper.
On a lightly floured pizza peel, pat or roll out the pizza dough to about a 1/4 inch thickness.
Take a fork and many small holes throughout the crust.
Fold back the dough and dust the peel with cornmeal.
Place the crust back over the cornmeal.
Brush the crust with prepared garlic olive oil.
Sprinkle the Fontina and Parmesan cheeses, followed by the sauteed mushrooms.
Garnish with Parley.
Carefully transfer the pizza to the pizza stone.
Bake at 450 degrees F for about 9-10 min, or until crust is light brown and cheese is melted and bubbly.