Mushrooms Pizza

Give your classic pizza a generous topping of mushrooms to make this delicious mushroom pizza. Use my no-knead pizza dough and 5 minutes pizza sauce and make pizza night fun for the full family.

Table of Content

• About this pizza
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Tips for making better homemade pizza
• Comments

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How often do you order pizza? Well, we have pizza almost every two weeks because my kids love pizza. But, we also try many variations. Hence, our pizza nights are always fresh and fun with new ideas. For example, my Margherita pizza, Hawaiian pizza, olives and onion pizza, 3 cheese pizza, white pizza, artichokes pizza, chicken tikka pizza.

About this pizza

This homemade pizza is very popular in our home because we all love mushrooms. You can also make it semi-homemade with ready to use store-bought pizza dough and sauce. But, I love making everything from scratch because it is really simple and easy.

There are there components to this pizza:

1. The dough - Today, I am using my no-knead pizza dough. And yet, you can also use either my classic pizza dough or the overnight pizza dough. This makes a soft chewy base with crusty edges.
2. The sauce - I'm using my quick pizza sauce in 5 mins with canned tomato. But, I have two other tomato sauce recipes you can use: my tomato sauce with fresh tomatoes, and my marinara sauce with fresh tomatoes.
3. The toppings - Today, I'm using mushroom slices with a sprinkle of Parmesan and Mozzarella.

In addition, the process of making this pizza is also simple and easy.

• Make the dough - 10 mins
• Let the dough rise - 4 to 6 hours up to 24 hours
• Divide the dough and let it rest - 15 mins
• Preheat oven - 20 mins before
• Roll the pizza dough - 15 mins
• Add topping and cheese - bake - 15 mins

And, if you don't want to use a tomato sauce, you can also make it a white pizza with a white sauce. And yes, pineapple and ham over white sauce are absolutely delicious. Also, read my tips on making better homemade pizzas.

Ingredients and substitutes

1. Flour - You can also use bread flour instead of all-purpose flour. I am using plain all-purpose, which works great.
2. Yeast - I'm not a slave to any particular brand. But, I use instant dry yeast as compared to fresh or instant yeast. Also, you can add the yeast directly to your flour without testing it. But, I'm old school, I like to use the safe and stress-free method. Therefore, I still let my yeast activate first.
3. Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
4. Sugar - The sugar here is not for sweetness but to feed the yeast. This helps the yeast grow and nurture the bread. So, don't omit it, and no, it will not make your dough sweet. And yet, if you don't fancy sugar, try honey or agave syrup.
5. Oil - Like sugar, oil is also food for our yeast. It helps the yeast grew and develop flavor. In addition, we also use oil to brush the edges, which gives us a nice crisp edge.
6. Salt - Use fine grain salt, which will dissolve in the dough easily.
7. Mushrooms - I find it is best to use thin slices of mushrooms like champagne or button mushrooms. Otherwise, you will have too much moisture, making the pizza soggy. Another way, is to sauté the mushrooms first, so you dry out all the moisture.

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Step by step instructions

Prepare the dough

• In a bowl, combine flour and salt – and set aside.
• In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
• Next, add the yeast mixture to the flour mixture.
• Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
• This is a very wet dough, so don’t try touching it with your hand.
• Cover with a clean kitchen cloth or plastic wrap.
• Let on the countertop for an hour.
• Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
• Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.

Divide, rest, and roll

• Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
• Remove the dough from the fridge.
• The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
• Dust your work surface generously with flour.
• Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
• Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
• Tip - Let the dough rest again for 10 to 15 minutes.
• Then, using a rolling pin, roll one piece of dough to about 12 inches (see video).
• Next, transfer the pizza to a pizza peel, pizza pan, or baking tray. The video below uses a pizza peel.
• Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
• Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy (optional).

Pizza sauce

• First, add all ingredients in a blender until smooth.
• Next, pour into a saucepan and cook on high for 2 minutes.
• You want the excess moisture to evaporate (see video).
• Let cool. Then, use it on your favorite pizza.

Top and bake

• Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
• Spread pizza sauce.
• Spread the mushrooms slices all over the pizza.
• Now, sprinkle the parmesan, followed by the mozzarella.

• Then, transfer the pizza to the preheated oven.
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

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Frequently asked questions

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Printable Recipe