Mushroom Recipe

Activate yeast

In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix and knead

In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes).

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape

Punch dough down and divide if making two pizzas. Let rest 10 minutes, then stretch or roll each portion into a 12-inch round on a floured surface. Transfer to a parchment-lined baking peel or sheet dusted with semolina or flour.

Char and prepare corn

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and the corn kernels. Cook, stirring occasionally, until kernels develop dark charred spots, about 6–8 minutes. Remove to a bowl and set aside.

Cook mushrooms

In the same skillet over medium-high heat add 1 tbs olive oil and 1 tbs butter. Add sliced mushrooms and a pinch of salt and cook undisturbed 3 minutes to brown, then stir and continue cooking until golden and moisture has evaporated, about 5–7 more minutes. Add minced garlic in the last 1 minute and stir. Season with remaining 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using. Remove from heat and let cool slightly.

Assemble

Preheat oven to 500°F (or highest your oven allows) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. On the stretched dough, brush a thin film of olive oil over the surface (about 1 tbs). Sprinkle half of the smoked mozzarella evenly over the crust. Distribute charred corn and cooked mushrooms evenly across the cheese. Top with remaining smoked mozzarella, leaving a 1-inch border for the crust.

Bake pizza directly on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling.

Remove pizza from oven and immediately brush the crust lightly with a little olive oil. Sprinkle finely chopped fresh chives evenly over the hot pizza and finish with a small pinch of coarse sea salt if desired. Let rest 2–3 minutes, slice, and serve.