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1
Heat the olive oil in a large skillet and, when hot, add the garlic and mushrooms and cook over low heat, stirring frequently, for 4 to 5 minutes, or until mushrooms have released their liquid and have begun to soften.
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2
Add the parsley and thyme and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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3
Continue to cook, stirring occasionally, for 30 minutes, or until the mushrooms are soft and all liquid has been evaporated.
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4
While the mushrooms are cooking, preheat the oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
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5
Place the rolled out pizza dough onto 2 pizza peels (or on the back of 2 large baking sheets), using cornmeal to help facilitate moving the dough.
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6
Divide the mushrooms evenly between the 2 dough rounds and top with the grated Taleggio.
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7
Bake the pizzas, 1 at a time if necessary, for 10 to 12 minutes, or until the pizzas are golden brown and crispy and the cheese is melted and golden.
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8
Remove from the oven and sprinkle with kosher salt, Parmesan, and chopped herbs, to taste.
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9
Serve immediately.
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10
In a large bowl combine yeast with water and sugar and stir well to combine.
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11
Set aside until foamy, about 5 minutes.
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12
Add the salt, olive oil, and half of the flour and mix well to thoroughly combine.
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13
Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little.
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14
The dough should be slightly sticky to the touch.
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15
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky.
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16
Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil.
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17
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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18
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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19
Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls.
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20
(See note below for calzones.)
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21
Place on a lightly oiled baking sheet and cover with a damp towel.
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22
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness.
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23
Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice.
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24
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust).
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25
Remove from the oven with a metal peel or spatula and serve immediately.
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26
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
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27
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls.
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28
Place on a lightly oiled baking sheet and cover with a damp towel.
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29
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles.
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30
Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side.
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31
Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.
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32
Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned.
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33
Remove from the oven with a metal peel or spatula and serve immediately.
