Sep 09 2026
Restaurants›Butterface›Funghi Recipe

Funghi Recipe

Inspired by Butterface
Time2h
Serves2

Fontina, wild mushrooms, mozzarella, truffle oil.

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Ingredients

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Dough

Mushroom Topping

Cheeses & Finish

Assembly & Baking

Method

Dough

  1. 1

    Mix and knead

    In a large bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and yeast. Stir and let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix until a shaggy dough forms.

  2. 2

    Knead

    Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).

  3. 3

    First rise

    Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours. For more flavor, refrigerate covered for 12–24 hours and bring back to room temperature before shaping.

Mushroom Topping

  1. 4

    Prepare mushrooms

    While the dough rises (or 30 minutes before baking), heat a large skillet over medium-high heat. Add butter and olive oil. When hot, add sliced mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed 2–3 minutes, then stir and brown another 2–3 minutes.

  2. 5

    Season

    Reduce heat to medium, add minced garlic and thyme; sauté 30–45 seconds until fragrant. Season with salt and freshly ground black pepper. Remove from heat and set aside to cool slightly. Excess moisture can be drained off with a slotted spoon.

Assembly & Baking

  1. 6

    Preheat oven

    Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it.

  2. 7

    Shape dough

    Punch down the risen dough and divide into 2 equal portions for two 10–11" pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll one portion into a roughly 10–11" circle, keeping a slightly thicker edge for the crust. Dust a pizza peel or rimless baking sheet with semolina or cornmeal to prevent sticking.

  3. 8

    Brush and cheese

    Brush the dough lightly with olive oil (about 1 tsp). Sprinkle an even layer of shredded fontina (about ½ cup) over the surface, leaving the edge clear. Distribute torn/sliced fresh mozzarella evenly (about 3 oz per pizza).

  4. 9

    Add mushrooms

    Scatter the sautéed wild mushrooms evenly over the cheese. If mushrooms were very moist, blot them briefly on paper towel before adding.

  5. 10

    Optional Parmesan

    Sprinkle grated Parmesan lightly over the top for extra umami if desired.

  6. 11

    Bake

    Slide the pizza onto the preheated stone or sheet. Bake 7–10 minutes at 500°F (260°C), rotating halfway, until crust is blistered and golden and cheese is melted and bubbling. Baking time will vary with oven and stone; watch closely.

  7. 12

    Finish

    Remove pizza from oven. Immediately drizzle truffle oil sparingly (about ½ tsp per pizza) over the top. Sprinkle chopped fresh parsley. Let rest 2 minutes, then slice and serve.

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