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1
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle.
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2
Transfer to separate large baking sheets.
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3
Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza.
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4
Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally.
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5
Sprinkle the mushrooms and pancetta over the cheese.
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6
Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
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7
Cut the pizzas crosswise into rectangular slices and serve immediately.
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8
Mix the warm water and yeast in a small bowl to blend.
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9
Let stand until the yeast dissolves, about 5 minutes.
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10
Mix the flour and salt in a food processor to blend.
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11
Blend in the oil.
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12
With the machine running, add the yeast mixture and blend just until the dough forms.
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13
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
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14
Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
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15
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
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16
Punch the down dough and form into ball.
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17
The dough can be used immediately or stored airtight in the refrigerator for 1 day.
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18
Inactive PrepTime: 1 hour
