Pepperoni & Portobello Recipe

Activate and mix

In a medium bowl, combine warm water and sugar, then sprinkle the instant dry yeast over the surface. Let sit 5 minutes until foamy. Add the flour, salt, and olive oil to the bowl.

Knead

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on low with a dough hook for 5–6 minutes.

First rise

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

If using refrigerated pizza sauce, give it a quick stir. Measure out the mozzarella and Parmesan so they are ready to assemble.

Prepare mushrooms

While the dough is rising, clean the portobello mushrooms with a damp cloth and remove stems if present. Slice caps thinly (about 1/8–1/4 inch).

Sauté mushrooms (recommended)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced mushrooms, sprinkle 1 teaspoon salt and 1 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5–7 minutes. Remove from heat and set aside. Sautéing reduces excess water so the pizza won’t become soggy.

If you prefer raw mushrooms, slice them and use as-is; note they may release moisture while baking.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If your oven won’t reach 500°F, preheat to the highest temperature available (475–500°F).

Shape dough

After the dough has doubled, gently deflate and transfer to a lightly floured surface. Press and stretch or roll into a 12-inch round (or desired size) about 1/4-inch thick, leaving a slightly thicker rim for the crust.

Assemble pizza

Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel. Spread 3 tablespoons of pizza sauce evenly over the surface, leaving the rim bare. Sprinkle 1 3/4 cups shredded mozzarella evenly over the sauce, reserving about 1/4 cup for finishing. Arrange the sautéed (or raw) portobello slices evenly over the cheese. Distribute the pepperoni slices on top of the mushrooms. Sprinkle the remaining 1/4 cup mozzarella and the 2 tablespoons Parmesan over the pizza. Finish with 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes, if using.

Bake

Using the parchment or peel, slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until the crust is golden and the cheese is bubbly and slightly browned. Baking time will vary with oven temperature and stone.

Finish and rest

Remove the pizza from the oven and transfer to a cutting board. Drizzle 1/2 tablespoon olive oil over the crust and top, scatter fresh basil leaves if using, and let rest 3–5 minutes before slicing to allow the cheese to set.