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Pizza Crust:
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Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
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Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
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Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
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Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85u00b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
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Punch the dough down; cover and let it stand 5 minutes.
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Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
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Preheat the oven to 475u00b0.
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9
Mushroom Topping:
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While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
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11
Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
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SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
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Bake at 475u00b0 for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.
