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1
Preheat oven to 500 degrees F.
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2
In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic.
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3
Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
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4
Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
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5
Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge.
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6
Top the dough with mozzarella, mushroom mixture, and sopressata.
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7
Sprinkle the pizza with red pepper flakes.
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8
Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes.
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9
Serve immediately.
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10
1 package active dry yeast
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11
3/4 cup warm water, about 110 degrees F
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12
1 teaspoon sugar
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13
1 tablespoon extra-virgin olive oil
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14
1 3/4 cups all-purpose flour, plus extra for kneading
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15
1 teaspoon salt
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16
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil.
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Let sit for about 3 minutes to fully dissolve and activate the yeast.
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18
In a large mixing bowl, whisk together flour and salt.
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19
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together.
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20
Turn the dough out onto a clean counter surface dusted with flour.
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21
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes.
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22
The surface should be tight and silky and bounce back slightly when pressed.
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23
Lightly grease a large mixing bowl with olive oil and place the dough in it.
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24
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
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25
Once doubled, punch the dough down and divide it into 2 equal pieces.
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26
Knead each 1 slightly to form a uniform ball.
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27
Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
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28
Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided.
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29
Keep covered tightly in plastic wrap or in a sealed food storage bag.
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30
1 (28-ounce) can chopped tomatoes
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31
2 cloves garlic, pressed
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32
1/4 cup extra-virgin olive oil
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33
1 teaspoon sugar
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34
1/4 teaspoon salt
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35
2 teaspoons dried oregano
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36
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.
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37
Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
