1 recipe Pizza Dough (4 pizzas)
1 recipe Roasted Garlic Pizza Sauce or regular Pizza Sauce
½ pound crimini mushrooms
½ pound shitake mushrooms
fresh marjoram, thyme or oregano, chopped
extra virgin olive oil
soy cheese (non-dairy) optional
1. Once the dough has proofed for the second time and your oven with the baking stone is preheated to 450˚F, you are ready to bake the pizzas.
2. To prepare the topping, slice the crimini mushrooms and cut the shitake mushrooms in half. You can use any variety of wild mushroom (chanterelle, porcini etc…) you like. Shitakes are the least expensive and most widely available. Criminis are cheap and can be found everywhere. In a hot non-stick skillet under high heat, drizzle 1-2 tablespoons of olive oil. Toss in all the mushrooms and cook until the mushrooms have some carmelization (light browning). Add the fresh chopped herbs and set aside.
3. On a well floured surface begin to flatten the dough ball with your fingertips beginning from the inside out and moving in a circular fashion to create a thicker crust at the edges. You can now stretch the dough by dangling it from your fists or fingertips and moving in a circular fashion. This will take some practice. You can also try tossing the pizzas. Using your fists, again, cross your hands one over the other with the pizza dangling from your knuckles. With a quick tossing motion uncross your hands, in the process tossing the pizza into the air, spinning it and stretching it out in circular manner. Another option is to use a pin to roll out the pizzas. Pizza should be thin in the middle and thicker as you move out. Place the pizza on a floured peel (you can use a piece of cardboard if you don’t have a peel).
4. Spread a thin layer of the sauce on the dough. Use as much sauce as you like. I don’t like to use too much because it makes the pizza soggy after it has cooked. Spread a generous portion of the mushrooms. If you like you can add a light sprinkling of soy cheese. I do sometimes, but generally prefer to eat my pizzas without any cheese. Sprinkle some dried oregano.
5. Gently slide the pizza off of the peel and onto the stone. If your peel is floured adequately, the pizza should slide right off. Bake until the bottom of the crust is a golden brown, 5-8 minutes. Throw under the broiler for a minute to brown the top of the crust.