-
1
Place a baking stone on the lower rack of the oven and preheat to 475 degrees F.
-
2
Remove the dough from the bowl and briefly knead.
-
3
Place on a lightly floured work surface and let rest for 10 minutes.
-
4
Shape into a large round of desired thickness or make into 2 smaller rounds.
-
5
Lightly dust a baker's peel with the cornmeal.
-
6
Transfer the dough to the peel.
-
7
(Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
-
8
In a small bowl, toss the mushrooms slices with the olive oil and garlic and a pinch each of salt and pepper.
-
9
In another bowl, toss the crabmeat with the mayonnaise, green onions, parsley, lemon juice, cayenne, and a pinch of salt, being careful not to break up the lumps.
-
10
Adjust the seasoning to taste.
-
11
Sprinkle the tomme cheese evenly over the pizza, leaving a 3/4-inch border.
-
12
Arrange the mushroom slices over the cheese.
-
13
Transfer to the baking stone and cook until the crust is starting to turn golden brown and the cheese is starting to melt, about 6 minutes.
-
14
Carefully remove from the oven and arrange the crabmeat over the top of the pizza and sprinkle with the Parmesan.
-
15
Return to the oven and bake until the crabmeat is hot and the cheese is bubbly, 4 to 5 minutes.
-
16
Remove from oven and drizzle with the truffle oil, to taste.
-
17
Garnish with chopped chives and serve hot.
-
18
In a large bowl, combine the water, yeast, and sugar and stir to combine.
-
19
Let sit until the mixture is foamy, about 5 minutes.
-
20
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
-
21
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
-
22
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
-
23
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
-
24
Place the dough in the bowl and turn to oil all sides.
-
25
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
-
26
Use as directed.
-
27
Yield: 1 large pizza crust, or 2 medium pizza crusts
