- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1 cup lukewarm water (105° to 115°)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- Fine sea salt
- 2 1/2 cups all-purpose flour
- 1 1/2 pounds assorted wild mushrooms, such as oysters and chanterelles, thickly sliced
- 1 large shallot, minced
- Freshly ground pepper
- 4 ounces Fontina cheese, grated, or 5 ounces soft mild cheese, such as Stracchino or Taleggio
- In a large bowl, dissolve the yeast and sugar in 1/4 cup of the lukewarm water and set aside until foamy, about 10 minutes. Add 1 tablespoon of the oil, 1 teaspoon of the salt and the remaining 3/4 cup of water. Stir in as much of the flour as possible. Turn the dough out onto a lightly floured surface and knead until silky, adding a little more flour if necessary; the dough should be soft but not sticky. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Punch the dough down and shape it into 10 balls. Set the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap and refrigerate for at least 1 hour or overnight.
- Heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and shallot, season with salt and pepper and cook until the liquid evaporates and the mushrooms begin to brown, about 9 minutes.
- Preheat the oven to 550° or as hot as it will go. Put a pizza stone in the oven or generously brush 2 large baking sheets with oil. Working with 1 dough ball at a time, punch it down, then stretch or roll it out to a 6-inch circle. Sprinkle or spread some of the cheese on the dough and top with some of the mushrooms.
- Working in batches, bake the pizzas until the crusts are golden and the bottoms are crisp, about 7 minutes on a pizza stone or 11 minutes on a baking sheet. Let cool slightly on a rack, then serve.
The mushrooms can be refrigerated overnight. Let them return to room temperature before proceeding.