Ingredients
Equipment
Method
- Preheat your oven to its highest temperature, ideally 500°F (260°C) or higher, with a pizza stone or inverted baking sheet placed on a middle rack. Let it heat for at least 45 minutes. Meanwhile, clean the mushrooms by wiping them with a damp paper towel. Slice cremini and shiitake; tear oyster mushrooms for better texture.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer—don't crowd them. Cook undisturbed for 4-5 minutes until deeply browned on one side. Stir, then add the minced garlic and thyme. Season generously with salt and pepper. Cook for another 2-3 minutes until fragrant and the mushrooms have released and reabsorbed their liquid. Set aside to cool slightly.
- On a lightly floured surface, stretch your room-temperature dough into a 12-inch circle. Don't use a rolling pin—use your hands to gently press and stretch from the center outwards to preserve air bubbles. Transfer the shaped dough to a piece of parchment paper.
- Spread the pizza sauce thinly over the dough, leaving a ½-inch border. Sprinkle the shredded low-moisture mozzarella evenly. Top with the sautéed mushroom mixture, then dot with pieces of fresh mozzarella and sprinkle with Parmesan. Drizzle the very edges of the crust with a little olive oil.
- Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 10-14 minutes, rotating halfway, until the crust is puffed and golden, and the cheese is bubbly and spotted with brown. Remove from oven, garnish with fresh herbs, slice, and serve immediately.
Notes
Chef's Tips:
• Letting the dough come fully to room temperature is non-negotiable for easy stretching.
• Avoid overloading the pizza with wet toppings, as this leads to a soggy crust.
• Let the pizza rest for 2-3 minutes after baking for cleaner slicing.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) for food safety.
• Refrigerate leftovers within 2 hours of cooking.