Grandma Pizza with Mushrooms
A classic grandma pie with a thick focaccia crust covered in Mozzarella Cheese and Seasoned Mushrooms.
- 2.5 tsp Instant Yeast
- 1 2/3 cups warm water
- 3 tbsp Olive Oil
- 1 tsp Salt
- 4 1/3 cups flour
- 1 can Fire Rosted Diced Tomatoes
- 16 oz Mozzarella Cheese
- 1 pound Mushrooms
- 1 tbsp Olive Oil
- 1 tbsp Soy Sauce
- 1/2 cup Olive Oil
Make the Dough
In the Bowl of a stand mixer, proof yeast and water together for 10 minutes until foamy
Add olive oil, salt and 3 1/2 cups flour to yeast mixture and knead together. Add additionally flour to get a tacky texture. Knead for 7-10 minutes
Let proof for 1 hour.
Preheat oven to 475
Pour 1/2 cup olive oil into the bottom of a 10 x 15 inch jelly roll pan (or walled cookie sheet). Make sure olive oil reaches all corners of the pan. Push risen dough into all corners of the pan and let rest while you prepare the mushrooms.
Rough chop mushrooms and saute with olive oil and soy sauce. Bonus: add a splash of wine and season to your pleasure.
Spread can of diced tomatoes and their juices over the pizza crust. Crumble mozzarella over tomatoes and mushrooms on top.
Bake in the ovens for about 25 minutes. Crust should be crispy and cheese melted.
Let cool for a few minutes before transfering onto a cutting board to slice and serve.