Emulsifier Free Classic Mushroom Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp kosher salt
For the mushroom topping
- 8 oz cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- salt and pepper to taste
For assembly
- 1 ½ cups shredded low-moisture mozzarella cheese
- 1 tbsp olive oil, for drizzling
For serving
- ¼ cup freshly grated parmesan cheese (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and 1 tsp kosher salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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