Mushroom Pizza Recipe

Activate the Yeast

In a small bowl, combine warm water (about 110°F or 43°C) with sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Preheat the Oven

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Shape the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch circle.

Add Sauce and Toppings

Transfer the shaped dough onto a piece of parchment paper. Spread the tomato sauce evenly over the surface, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top, followed by the sliced mushrooms. Drizzle olive oil over the toppings and sprinkle with dried oregano, salt, and black pepper.

Bake the Pizza

Carefully slide the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Slice and Serve

Remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve hot.