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Ingredients
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Dough & Assembly
Sauce & Base
Topping
Finish & Serve
Method
Dough & Assembly
- 1
Prepare dough
Bring the chilled Neapolitan dough ball to room temperature for 60–90 minutes (until pliable and the gluten relaxes). Lightly dust a work surface with 00 flour (about 1/4 cup).
- 2
Shape dough
Using fingertips, gently press from the center to the edges to form a 10–12 inch round, leaving a slightly thicker rim (cornicione). Avoid using a rolling pin; maintain air in the edge for a light crust.
Sauce & Base
- 3
Make quick garlic tomato sauce
In a small bowl, combine crushed tomatoes (1/2 cup) with grated garlic (1 clove), 1 tablespoon extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste; adjust seasoning lightly. Do not overwork—this is a fresh Neapolitan-style sauce.
- 4
Spread sauce
Using the back of a spoon, spread about 3–4 tablespoons of the tomato mixture over the dough, leaving a 1-inch border for the crust. Keep the sauce thin — Neapolitan pizzas use a light layer.
Topping
- 5
Sauté mushrooms and shallot
Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon butter. When butter is foaming, add sliced mushrooms and a pinch of salt (1/4 tsp) and pepper (1/8 tsp). Sauté without overcrowding for 3–5 minutes until mushrooms release liquid and begin to brown. Add the finely minced shallot and continue cooking 1–2 minutes until shallot is translucent and fragrant. Stir in 1 teaspoon fresh thyme leaves near the end. Remove pan from heat and let cool slightly for 2 minutes so mushrooms aren’t steaming wet on the pizza.
- 6
Assemble toppings
Scatter the sautéed mushrooms and shallot mixture evenly over the sauced dough. Distribute 6 oz shredded or thin-sliced fontina evenly over the mushrooms in small clusters so the cheese melts and browns in spots. If using, sprinkle a light pinch (1/8 tsp) red pepper flakes for heat.
Bake & Finish
- 7
Preheat oven or pizza oven
If using a home oven, preheat to the highest temperature (500–550°F / 260–290°C) with a pizza stone or steel on the highest rack for at least 45 minutes. For a wood-fired or dedicated pizza oven, heat to 800–900°F (427–482°C) if possible and use appropriate launching peel procedures.
- 8
Bake pizza
Transfer assembled pizza to the preheated stone/steel or pizza oven. Bake 4–7 minutes in a high-heat pizza oven (or 6–10 minutes in a home oven) rotating halfway if necessary, until the crust is blistered and leopard-spotted and the fontina is melted and slightly golden.
- 9
Finish
Remove pizza from oven. Drizzle 1 teaspoon finishing extra-virgin olive oil over the top, scatter fresh basil leaves or additional thyme if using, and let rest 1–2 minutes. Slice and serve hot.
