Step-by-Step Instructions

1. 1.Prepare Dough Liquids

   Measure 224g water, 4g honey, and 0.4g dry yeast into a measuring cup. Stir gently with a fork or whisk until the yeast and honey are dissolved.

2. 2.Combine Dry Ingredients

   In a large plastic container, add 280g bread flour and 5.6g salt. Mix well with a fork to ensure the salt is evenly distributed.

3. 3.Mix Dough

   Pour the liquid mixture from Step 1 into the dry ingredients in the container. Mix with a fork until all ingredients are just combined and a rough, shaggy dough forms. It's normal for the dough to be rough at this stage.

4. 4.First Dough Rest

   Cover the container with a lid and let the dough rest at room temperature for 30 minutes.

5. 5.First Dough Fold

   After 30 minutes, remove the lid. Lightly wet your hands with water to prevent sticking. Gently stretch a portion of the dough from the edge, pull it up, and fold it over towards the center. Rotate the container and repeat this stretch and fold action for all four sides of the dough. This process helps develop gluten.

6. 6.Repeat Folds & Rests

   Cover the dough again and let it rest for another 30 minutes. Repeat the stretch and fold process (Step 5) and 30-minute rest three more times. You will perform a total of four folds with 30-minute rests in between each fold. After the final fold, the dough should be noticeably more elastic and smooth.

7. 7.Prepare Dough Containers

   While the dough is on its final rest, lightly grease two small glass containers (like IKEA's glass food containers) with olive oil. Ensure the bottom and sides are coated.

8. 8.Divide and Shape Dough

   Dust your clean work surface generously with semolina flour. Carefully transfer the dough from the container onto the floured surface. Divide the dough into two equal portions, approximately 250-260g each. Shape each portion into a smooth, tight ball by folding the edges towards the center and gently rolling it on the surface. If you don't have a dough scraper, use your hands.

9. 9.Cold Fermentation

   Place each shaped dough ball into the greased glass containers. Cover them tightly and refrigerate for at least 12 hours, and up to 48 hours, for a slow cold fermentation.

10. 10.Caramelize Onions

    Heat a pan with olive oil over medium heat. Add the sliced onions and sauté, stirring occasionally, until they are completely soft and turn a deep, rich golden brown. This will take about 30-40 minutes. Transfer the caramelized onions to a container and set aside.

11. 11.Sauté Mushrooms

    In the same pan, add a bit more olive oil. Add the oyster mushrooms and king oyster mushrooms. Sauté until they are tender and lightly golden brown, about 5-7 minutes. Transfer the sautéed mushrooms to a tray and set aside.

12. 12.Prepare Dough for Baking

    Take one dough ball out of the refrigerator. Dust your work surface and the dough generously with semolina flour. Gently press the center of the dough with your fingertips, leaving a raised edge (cornicione) for the crust. Avoid pressing the edges.

13. 13.Stretch Dough

    Lift the dough with both hands and gently stretch it, allowing gravity to help it expand into a round pizza shape. Continue stretching until it reaches your desired size, typically about 10-12 inches in diameter.

14. 14.Assemble Mushroom Pizza

    Carefully place the stretched dough onto a Teflon sheet or a well-floured pizza peel. Spread the caramelized onions evenly over the dough, leaving the crust untouched.

15. 15.Add Cheese and Mushrooms

    Distribute sliced mozzarella cheese generously over the caramelized onions. Then, evenly spread the sautéed mushrooms on top of the cheese.

16. 16.Drizzle Olive Oil

    Drizzle a small amount of olive oil over the assembled pizza toppings.

17. 17.Bake Mushroom Pizza

    Carefully transfer the pizza to a preheated pizza oven (top 450°C / 842°F, bottom 370°C / 698°F). Bake for 3 minutes. Midway through baking (around 1.5 minutes), use a pizza peel to rotate the pizza 180 degrees for even cooking and browning of the crust. If using a conventional oven, bake at 230°C (450°F) for 10-13 minutes.

18. 18.Finish Mushroom Pizza

    Once baked, remove the pizza from the oven and place it on a cutting board. Grate fresh Parmesan cheese generously over the hot pizza. Slice and serve immediately. Optionally, drizzle with truffle oil for an extra layer of flavor.

19. 19.Prepare Tomato Sauce

    Open a can of peeled tomatoes. Pour the tomatoes into a tall container or the tea canister shown in the video. Use an immersion blender to blend the tomatoes until smooth. This will be the base sauce for the Margherita pizza.

20. 20.Assemble Margherita Pizza

    Take the second dough ball and prepare it as in Steps 12-13. Place the stretched dough on a Teflon sheet or pizza peel. Spread a generous layer of the blended tomato sauce evenly over the dough, leaving the crust untouched.

21. 21.Add Cheese and Basil

    Distribute sliced mozzarella cheese generously over the tomato sauce. Place fresh basil leaves on top of the cheese.

22. 22.Add Cherry Tomatoes

    For extra flavor, add halved cherry tomatoes evenly over the pizza (optional).

23. 23.Drizzle Olive Oil

    Drizzle a small amount of olive oil over the assembled Margherita pizza.

24. 24.Bake Margherita Pizza

    Carefully transfer the pizza to the preheated pizza oven. Bake for 3 minutes, rotating 180 degrees halfway through for even cooking and a perfectly puffed crust. If using a conventional oven, bake at 230°C (450°F) for 10-13 minutes.

25. 25.Finish Margherita Pizza

    Once baked, remove the pizza from the oven and place it on a cutting board. Add more fresh basil leaves and grate fresh Parmesan cheese over the top. Slice and serve immediately.