Recipe for Mushroom pizza with mozzarella and fontina
Makes two 16-inch pies
DOUGH
1½cups all-purpose flour1½cups bread flour¾teaspoon active dry yeast2teaspoons salt1½cups cold waterExtra all-purpose flour (for sprinkling)Olive oil (for sprinkling)
1. In a heavy-duty stand mixer, combine the all-purpose and bread flours, yeast, and salt. Add the water and mix on medium speed for 3 minutes. The dough should be glossy and slightly wet.
2. Turn it out onto a lightly floured counter and divide into 2 pieces. Rub the inside of 2 plastic containers with olive oil. Add the dough and turn it so it is coated all over with oil. Cover with foil and refrigerate for at least 3 hours (or overnight for greater flavor ), or until the dough doubles in bulk.
SAUCE
¼cup olive oil4cloves garlic, finely chopped4fresh plum tomatoes, coarsely chopped1¼cup red wine1can (1 pound, 12 ounces) 6-in-1 all-purpose ground tomatoes or canned plum tomatoes½cup milk½teaspoon crushed red pepper1tablespoon chopped fresh basilSalt and black pepper, to taste
1. In a large skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring often, for 5 minutes or until lightly browned. Add the fresh plum tomatoes and cook, stirring often, for 5 minutes more.
2. Add the wine, canned tomatoes, and milk. Bring to a boil, lower the heat, and add the red pepper flakes, basil, salt, and black pepper. Simmer for 15 minutes.
CHEESE AND MUSHROOMS
4cups shredded mozzarella2cups shredded fontina½cup freshly grated Parmesan1pound (4 cups) crimini mushrooms, thinly slicedCornmeal (for sprinkling)
1. Set the oven at 550 degrees. Heat a pizza stone on the bottom rack for at least 30 minutes.
2. Turn the dough out onto a lightly floured counter. With your hands, gently stretch each piece to a 16-inch round. Liberally sprinkle a pizza peel with cornmeal. Transfer a round of dough to the peel.
3. Add half the sauce, 2 cups of the mozzarella, 1 cup of the fontina, and ¼ cup of the Parmesan. Sprinkle with half the mushrooms. Slide the pizza off the peel onto the pizza stone.
4. Bake the pizza for 12 to 14 minutes or until the dough is very crisp at the edges. Cook the remaining dough with the remaining sauce, cheeses, and mushrooms in the same way. Transfer the pizza to a board and cut into wedges. Fluto Shinzawa. Dough adapted from “It Must Have Been Something I Ate’’
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