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1
Heat 1 cup of water to 110 degrees F. In a large mixing bowl, whisk together the water, yeast, 1 tablespoon olive oil, and salt until the yeast is dissolved.
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2
Add 1 1/2 cups flour to the yeast mixture, mixing by hand until all the flour is incorporated and no lumps remain.
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3
Continue adding flour 1/4 cup at a time working the dough by hand after each addition until all the flour is incorporated, yet the dough remains slightly sticky.
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4
Lightly oil a large mixing bowl with the remaining 1/2 teaspoon olive oil.
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5
Place the dough in the oiled bowl and turn to coat with olive oil.
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6
Cover the bowl with plastic wrap and set in a warm, non-drafty place.
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7
Allow the dough to rise until nearly double in size, about 1 hour.
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8
Remove the dough from the bowl and briefly work by hand, separating into 2 equal sized discs.
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9
Place the dough on a lightly greased sheet pan, cover with plastic wrap, and set in a warm, non-drafty place to rest for 15 minutes, or until ready to use.
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10
Preheat the oven to 500 degrees F.
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11
Heat 1 tablespoon olive oil in a skillet over medium high heat.
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12
Add the mushrooms and saute just until their juice has evaporated, stirring from time to time, about 4 minutes.
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13
Remove from the heat and cool.
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14
With your hands, gently stretch 1 dough disc to a 6-inch round.
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15
Place the dough round on a lightly greased baking sheet, and pat out to a 10 to 12-inch round, about 1/8-inch thick.
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16
Repeat with the remaining dough disc.
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17
Top each piece of dough with half of the mushrooms, half of the proscuitto, and 1 tablespoon of truffle oil.
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18
Sprinkle the cheeses over the mushrooms, and bake until the dough is brown and the cheese is bubbly, about 15 minutes, switching the pans between racks after 7 minutes.
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19
Serve immediately.
