M.s.g. Recipe

Mix & Knead

In a large bowl, combine warm water (about 105–115°F) and instant yeast; stir and let sit 2 minutes. Add flour and salt, then drizzle in olive oil. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or use a stand mixer with dough hook 4–5 minutes).

First Rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes. Punch down and let rest 10 minutes before shaping.

Shape

On a lightly floured surface, press and stretch dough into a 12–14" round, keeping a slightly thicker 1/2" rim for the crust. Transfer to a pizza peel or baking sheet lined with parchment if baking on a sheet; if using a pizza stone, dust peel with semolina or flour.

While dough is rising, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced shiitake and cremini and spread into a single layer. Let cook undisturbed 2–3 minutes to get color, then stir. Add minced garlic, salt, and black pepper and continue to cook 2–3 minutes until mushrooms are tender and slightly caramelized. Remove from heat and set aside to cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack if using. If using a sheet pan, preheat to 475°F (245°C).

In the same skillet over medium heat, crumble the Italian sausage and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If sausage released a lot of fat, drain off all but about 1 teaspoon. Add 1 teaspoon minced garlic, red pepper flakes and dried oregano, stir 30 seconds to bloom the spices, then add the tomato sauce and warm through 1–2 minutes. Taste and adjust salt if necessary. Remove from heat.

If you prefer less moisture on the pizza, lightly pat cooked mushrooms with paper towel before assembling and, optionally, spoon the sausage mixture through a fine mesh to remove excess oil and liquid.

Brush the dough rim lightly with extra-virgin olive oil (about 1/2 tablespoon). Spread the tomato-sausage sauce evenly over the dough, leaving the rim untouched, using about 1/2–2/3 cup of the saucy mixture (reserve any extra).

Distribute the cooked sausage pieces across the pizza, then scatter the roasted shiitake and cremini mushrooms evenly. Top with shredded or sliced mozzarella, distributing to cover but leave some visible sauce for balance. Sprinkle the grated Grana Padano or Parmesan over the top.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake 8–12 minutes at 500°F (stone) or 12–15 minutes at 475°F (sheet) until the crust is golden and cheese is bubbling and slightly browned. Rotate halfway through for even baking if needed.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle thinly sliced fresh chives over the top and finish with a light drizzle (about 1/2 tablespoon) of extra-virgin olive oil. Slice and serve.