There’s sort of no such thing as bad pizza. I mean, even the soggiest, simplest pizza satiates that base craving for cheesy, tomatoey comfort food, right?
But good pizza, dare I say great pizza, is a whole other level. When fall hits and you’re craving earthy, creamy, mushroomy things, make this pizza and don’t say I didn’t warn you. I could eat this every day.
1/2 teaspoon dry yeast
Pinch of sugar
4 cups flour
1 teaspoon salt, plus more to taste
4 tablespoons olive oil
1 14-ounce can crushed tomatoes
2/3 cup tomato puree
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sherry vinegar
2 garlic cloves, minced
4 cups mixed wild mushrooms
2 teaspoons fresh oregano, chopped
1 cup ricotta cheese
8 ounces fontina cheese, sliced
1. Make the dough: Put 1 1/4 cups warm water in a bowl, add the yeast and sugar, and let sit for 5-10 minutes, until foamy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and 2 tablespoons olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes. Place the dough in a floured bowl, cover, and let rise in a warm place for 1 1/2 hours.
2. Make the tomato sauce: Place the crushed tomatoes, pureed tomatoes, dried oregano, bay leaf, vinegar, and half of the garlic in a saucepan, cover, and bring to a boil. Lower the heat, remove the lid, and simmer for 20 minutes, stirring occasionally, until reduced.
3. Make the topping: Heat the remaining 2 tablespoons oil in a frying pan. Add the mushrooms and remaining garlic. Season to taste and cooking, stirring, for about 5 minutes or until the mushrooms are tender. Set aside.
4. Preheat the oven to 425F degrees. Knead the dough for 2 minutes, then divide into 2 equal pieces. Roll out each piece into a round and place onto two lightly oiled baking sheets.
5. Spoon the tomato sauce onto each dough round. Brush the edges with a little olive oil. Add the mushrooms, fresh oregano, and cheeses. Bake for about 15 minutes until golden brown and serve warm.