Earthy mushrooms, milky mozzarella, bright tomato, and a crisp, chewy crust make this homemade mushroom pizza feel like a cozy pizzeria night at home. The dough follows the classic Italian pizza approach of flour, water, salt, and yeast, while a quick mushroom sauté keeps the topping savory instead of soggy. ([napo.pizza](https://www.napo.pizza/en/recipes/en-avpn-authentic-neapolitan))

Servings: 4 | Prep: 25 min | Cook: 28 min | Total: 143 min

Ingredients

• 400 g tipo 00 flour, plus extra for dusting
• 240 ml lukewarm water, about 24–27°C
• 10 g fine sea salt
• 2 g instant yeast
• 20 g fine semolina flour, for the peel or baking paper
• 200 g canned San Marzano tomatoes, crushed by hand
• 5 ml extra-virgin olive oil, for the sauce
• 1 g fine sea salt, for the sauce
• 250 g cremini or button mushrooms, thinly sliced
• 15 ml extra-virgin olive oil, for sautéing the mushrooms
• 1 large garlic clove, finely grated
• 1 g fine sea salt, for the mushrooms
• Freshly ground black pepper, to taste
• 160 g fior di latte or fresh mozzarella, well drained and torn into small pieces
• 10 ml extra-virgin olive oil, for finishing
• 8 fresh basil leaves

Instructions

1. Make the dough: In a large bowl, stir the water and 10 g salt until dissolved. Add the yeast, then add the flour and mix until no dry patches remain. Knead on a lightly floured surface for 8–10 minutes, until smooth, elastic, and slightly tacky.
2. First rise: Place the dough in a clean bowl, cover, and let rise at room temperature for 60–90 minutes, or until nearly doubled.
3. Divide and rest: Turn the dough onto a lightly floured surface and divide into 2 equal balls. Cover with a clean towel or overturned bowl and rest for 20 minutes while the oven heats.
4. Preheat the oven: Place a pizza stone or baking steel on the upper-middle rack and heat the oven to 250°C for at least 45 minutes. A very hot stone or steel helps the base bake quickly and crisp at home. ([bbcgoodfood.com](https://www.bbcgoodfood.com/recipes/sourdough-pizza))
5. Make the sauce: In a small bowl, stir together the crushed tomatoes, 5 ml olive oil, and 1 g salt. Keep the sauce uncooked for a fresher Italian-style tomato flavor.
6. Cook the mushrooms: Heat 15 ml olive oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until their liquid evaporates and the edges begin to brown. Stir in the garlic, 1 g salt, and black pepper; cook for 30 seconds more, then remove from the heat.
7. Shape the first pizza: Dust a peel or sheet of baking paper with semolina. On a floured surface, press one dough ball from the center outward, leaving a slightly thicker rim. Stretch to a 28–30 cm round.
8. Top the pizza: Spread half the tomato sauce over the dough in a thin layer, leaving the rim bare. Add half the mozzarella and half the sautéed mushrooms. Drizzle with 5 ml olive oil.
9. Bake: Slide the pizza onto the hot stone or steel and bake at 250°C for 7–9 minutes, until the crust is puffed and browned, the cheese is melted, and the mushrooms are sizzling.
10. Finish and repeat: Transfer to a board, scatter with 4 basil leaves, and rest for 2 minutes before slicing. Repeat shaping, topping, and baking with the second dough ball and remaining toppings.

Tips and Variations

• Drain the mozzarella well: Fresh mozzarella can release moisture as it melts, so tear it and drain it on kitchen paper for 15–20 minutes before topping.
• Do not overload the pizza: A thin layer of sauce and an even scatter of mushrooms helps the crust stay crisp.
• Make it richer: Add 20 g finely grated Parmigiano Reggiano over each pizza before baking.
• Try mixed mushrooms: Use a blend of cremini, shiitake, and oyster mushrooms for deeper flavor.
• Add heat: Finish each baked pizza with a pinch of dried chilli flakes or chilli oil.
• Overnight dough option: After kneading, cover and refrigerate the dough for 12–24 hours. Bring to room temperature for 60 minutes before dividing and shaping.