Fungo Pizza Recipe

Activate yeast and mix

In a large bowl, stir warm water, sugar or honey and instant yeast. Let rest 5 minutes until slightly foamy. Add olive oil, then add about 3 cups of flour and the salt. Stir with a wooden spoon until a shaggy dough forms.

Knead dough

Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding remaining 0.5 cup flour as needed, until dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place for 60–90 minutes, until doubled in size.

Shape

Gently punch down the dough to release air. Divide into two equal portions (for two 10–12" pizzas) or keep whole for one large pizza. Let rest 10 minutes before shaping on a floured surface into rounds or ovals to desired thickness.

Prep mushrooms

While the dough rises, clean and slice mushrooms. Pat dry to prevent excess moisture on the pizza.

Cook aromatics

In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add sliced shallot and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Sauté mushrooms

Increase heat to medium-high and add remaining 1 tablespoon olive oil plus the sliced mushrooms. Spread into a single layer if possible and let them sear undisturbed 2 minutes, then stir and continue cooking 4–6 minutes until mushrooms release liquid and it evaporates, edges brown, and mushrooms are tender.

Deglaze and finish

Pour in the white wine or vermouth and scrape any browned bits from the pan. Cook 1–2 minutes until mostly evaporated. Stir in fresh thyme, lemon zest, salt, and pepper. Taste and adjust seasoning. If using, fold in crème fraîche or mascarpone off heat for a silkier topping.

Preheat

Preheat oven to 500°F (260°C) or highest setting with a pizza stone or baking steel on the middle rack for at least 30 minutes. If using a baking sheet, preheat the sheet upside down in the oven.

Top the crust

Lightly brush the shaped dough with olive oil. Scatter half of the mozzarella over the surface, leaving a 1/2" rim. Spoon the warm mushroom mixture evenly over the cheese (the mushrooms should be well drained of excess liquid). Sprinkle remaining mozzarella and the grated Parmesan evenly. Add a light pinch of red pepper flakes if desired.

Bake

Transfer pizza to the preheated stone or sheet. Bake 8–12 minutes (depending on oven and thickness) until crust is blistered and golden and cheese is melted and bubbling.

Finish

Remove pizza from oven. Let rest 2 minutes, then sprinkle with chopped parsley and a drizzle of olive oil. Slice and serve hot. Repeat assembly and bake for second pizza if you made two dough rounds.