servings: 2 personal pizzas

prep time (including dough rise): 8-18 hrs

cook time: 10-15 mins

ingredients:

dough

• 250 g flour
• 1/4 teaspoon active dry yeast
• 1 teaspoon salt
• 3/4 cup water

pizza

• 6 oz fresh mozzarella, torn/chopped
• 8 oz mushrooms, thinly sliced (portabella, crimini, or white mushrooms work great)
• Ricotta
• 2 shallots, or 1/2 white onion, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• Extra-virgin olive oil
• Salt & pepper
• Freshly grated parmesan
• Red pepper flakes

1. To make the dough, follow the recipe for Jim Lahey's No-Knead pizza dough early in the morning on the day you want pizza for dinner (or, the day before). The amounts above make a half serving of the linked recipe, which we've found is enough for 2 personal pizzas for 2 very hungry people.
2. Preheat oven to the highest it will go (500-550 degrees F) with pizza stone inside.
3. Add 1 tablespoon olive oil to large frying pan with mushrooms and shallots. Sautee on medium heat until softened and the mushrooms are slightly browning, about 10 minutes. Add garlic and thyme and sautee another 5 minutes, until mushrooms look dry and there is no extra liquid in the pan. Salt and pepper to taste.
4. Form half of dough into crust shape. Usually, I try to make it approximate a ball and then use my knuckles to punch it down, and stretch it out. Avoid using a rolling pin if possible since it squishes all the bubbles out.
5. The next part you want to work fast– the longer the dough sits on the peel, the more it will stick. Flour pizza peel and lay half of dough on peel. Ensure that dough is not sticking to peel by wiggling the peel back and forth a few times, ensuring it moves freely.
6. Brush dough with EVOO and sprinkle with salt. Arrange half of mozzarella chunks on dough, then half of mushroom/shallot mixture, then dollops of ricotta (we've found that the ricotta helps “glue” the toppings to the pizza so they don't move when transferring to the pizza stone).
7. Slide pizza onto pizza stone in oven and bake for 10ish minutes, until crust is browning along the edges.
8. Remove from oven and garnish with flaky sea salt, red pepper flakes, and freshly grated parmesan. Make another pizza with 2nd half of dough now and toppings, or wait and and have more pizza tomorrow.

originally submitted by margles on May 05, 2020