Ingredients

• 1/4 cup olive oil
• 1 pound white mushrooms, roughly chopped
• 2 cloves garlic, smashed
• Kosher salt
• Flour, for rolling dough
• 1/2 recipe Basic Pizza Dough, recipe follows
• 1/2 cup Basic Tomato Sauce, recipe follows
• 3 ounces sopressata, cut into 1/3-inch thick slices
• 1 pound fresh mozzarella, grated
• 1/4 teaspoon red pepper flakes
• Special equipment: Oven-proof splatter screen

Directions

Basic Pizza Dough:

1 package active dry yeast

3/4 cup warm water, about 110 degrees F

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 3/4 cups all-purpose flour, plus extra for kneading

1 teaspoon salt

In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

In a large mixing bowl, whisk together flour and salt.

With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Yield: 2 dough balls

Quick Tomato Sauce:

1 (28-ounce) can chopped tomatoes

2 cloves garlic, pressed

1/4 cup extra-virgin olive oil

1 teaspoon sugar

1/4 teaspoon salt

2 teaspoons dried oregano

In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.

Yield: 4 cups