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1
Make the pizza dough as directed in the master recipe.
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2
Stick a pizza stone in the oven and preheat them to 500 degrees F.
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3
Coat a saute pan with the olive oil and place over medium heat.
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4
When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor.
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5
Toss in the garlic and rosemary, saute for a minute until fragrant.
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6
Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper.
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7
Remove from the heat.
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8
Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina.
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9
Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
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10
Before cutting the pizza into slices, grate pecorino over the whole damn thing!
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11
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
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12
Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
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13
Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
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14
Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
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15
When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.
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16
Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.
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17
Mix until the dough gathers into a ball, this should take about 5 minutes.
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18
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic.
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19
Form the dough into a round and place in a lightly oiled bowl, turn it over to coat.
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20
Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e.
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21
over a gas pilot light) until doubled in size, about 1 hour.
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22
This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
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23
Once the dough is domed and spongy, turn it out onto a lightly floured counter.
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24
Roll and stretch the dough into a cylinder and divide into 3 equal pieces.
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25
Cover and let rest for 10 minutes so it will be easier to roll out.
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26
Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick.
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27
Dust a pizza paddle with flour and slide it under the pizza dough.
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28
Brush the crust with a thin layer of olive oil, and top with your favorite flavors.
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29
Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.
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30
Repeat with the remaining dough.
