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1
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60u00b0F to 65u00b0F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500u00b0F for 1 hour.
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2
Meanwhile, clean and trim the mushrooms so that they will all cook in about the same amount of time. Leave the pioppini and other small, delicate mushrooms whole. Slice the trumpets lengthwise into slices 1/8 inch thick.
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3
Heat a generous film of oil in a skillet over medium-high heat until very hot. Add the larger mushroom pieces and saute for 1 minute. Add the remaining mushrooms, season with fine sea salt and pepper, and saute, stirring often, for 2 to 3 minutes, until the mushrooms are softened but not browned. Remove from the heat and set aside.
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4
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
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5
Dust a wooden peel with the flour. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
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6
Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border. Scatter the mushrooms evenly over the top.
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7
Slide the pizza onto the top stone. Bake for 7 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.
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8
Transfer the pizza to a cutting board and cut into 6 wedges. Garnish each wedge with 1/4 teaspoon dollops of truffle paste, pinches of the Saint Andre, and shavings of Comte. Scatter the arugula over the top and finish with a drizzle of extra virgin oil and a pinch each of pepper and Maldon salt.
