The Forager Pizza Recipe

Activate yeast and combine

In a large bowl or the bowl of a stand mixer, stir the warm water and sugar (or honey) until dissolved. Sprinkle the active dry yeast over the water, let sit 5–10 minutes until foamy.

Mix dough

Add the flour and salt to the bowl. Add 2 tablespoons olive oil. If using a stand mixer, use the dough hook and mix on low until combined, then increase to medium-low and knead 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes until elastic.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm place 1–1.5 hours, or until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions (for two 12-inch pizzas) or keep as one for a large 16–18-inch pizza. Shape into balls, place on a tray, cover and let rest 20–30 minutes before shaping.

Prepare mushrooms and aromatics

While the dough rises, wipe mushrooms clean with a damp towel and slice larger ones into 1/4-inch slices. Finely mince the garlic and finely dice the shallot. Strip thyme leaves from stems and thinly slice sage.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add shallot and sauté 1–2 minutes until translucent. Add mushrooms in a single layer if possible; let them brown undisturbed 2–3 minutes, then stir and cook another 3–4 minutes until deep golden.

Deglaze and season

Add minced garlic, thyme and sliced sage; cook 30–45 seconds until fragrant. Pour in the white wine (or stock) to deglaze, scraping up browned bits, and cook 1–2 minutes until liquid mostly evaporates. Season with 1 teaspoon salt and 1 teaspoon pepper. Remove from heat and set aside to cool slightly.

Prepare ricotta spread

In a small bowl combine the ricotta, lemon zest (if using), a pinch of salt and the red pepper flakes (if using). Stir until smooth and set aside.

Preheat oven and shape dough

Preheat the oven to 500°F (or highest your oven allows) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll each dough ball into a 12–16 inch round, leaving a slightly thicker rim for the crust.

Assemble base

Transfer the shaped dough to a pizza peel or baking sheet dusted with semolina or flour. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil. Spread an even, thin layer (about 2–3 ounces) of the ricotta mixture over the center of the dough, leaving the rim bare. Sprinkle the shredded mozzarella evenly over the ricotta, reserving a small handful for finishing. Scatter the sautéed mushroom mixture evenly across the pizza. Sprinkle grated Parmesan over top.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven temperature and pizza size.

Rest and garnish

Remove pizza from oven and let rest 2 minutes. Top with fresh arugula or baby greens tossed in a light drizzle of olive oil if desired. Finish with a drizzle of truffle oil (optional), sprinkle toasted nuts, and scatter remaining mozzarella shreds or additional Parmesan. Finish with a pinch of flaky sea salt.