Mushroom and Artichoke Pizza - March 1, 2015

Mushroom and Artichoke Pizza

Mushroom and Artichoke Pizza

Ingredients

Dough:

2/3 Cup Very Warm Water

Salt, A Few Shakes

Honey, A Light Drizzle

Yeast, Approximately 2 Teaspoons

Avocado Oil or Grapeseed Oil, A Light Drizzle*

Flour of Choice (I Use Spelt, Corn, Semolina, And Bread Flour)

*Sometimes I also add/substitute butter.

Sauce:

One 8-Ounce Can Tomato Sauce

Black Olives, A Few In Pieces

Sun-Dried Tomatoes, A Few In Pieces

Green Onions, Snipped

Red Wine Vinegar, To Taste (I Do A Few Tablespoons)

Dried Lobster Mushrooms (A Few Pieces)
Dried Porcini Mushrooms (A Few Pieces)

Dried Reishi Mushroom (A Few Very Small pieces)

Honey, Light Drizzle

Salt, A Few Shakes

Italian Seasoning, A Few Shakes

Fennel Seeds, A Few Shakes (About 10)

Crushed Red Pepper (A Couple Shakes)

Some Water for Dried Mushroom Hydration.

Everything is, in truth, to taste.

Toppings: 

Maitake Mushrooms

Shiitake Mushrooms

Oyster Mushrooms

Beech Mushrooms

Crimini Mushrooms

One Canned/Frozen Artichoke Heart, Pieces

Directions: 

Mix yeast with very warm water, salt, honey, and oil/butter.  Mix with a fork or whisk.  Let sit a minutes, maybe as much as 10 (I tend to do 1-2 minutes).  It should be bubbly/foaming when ready.

Start mixing in flour(s).  Mix in flour gradually until you can handle without it sticking, but not so much that it becomes stiff.  Knead it any way you choose (basically just agitate the hell out of it).  Grease a large bowl.  Place dough in bowl and cover with damp towel, plastic wrap, or something comparable.  I use plastic wrap.  I also put mine in the oven with the light on (makes for a more consistent and robust rise).  It should rise while covered at least an hour.  It should be doubled in size when ready.  

While waiting for dough to rise, mix all sauce ingredients and simmer until at a desired consistency.  Then let sit.  Cool sauce usually works better for pizza than freshly warmed sauce.

Some people punch it down, knead it more, and do a second rise.  I just use it once the first rise is complete.

Preheat Oven to a temperature within the following: 425-475 degrees Fahrenheit (Grapeseed Oil) or 425-500 degrees F (Avocado Oil)

Grease a pizza pan, cookie sheet, or whatever.  Roll the dough out however you want, just make sure it looks right (basically flattened out (1/4-1/2 inch)).  

Spread sauce.  Add toppings in whatever configuration you like. 

Place on lower rack.  Pizza shouldn't cook for more than 12 minutes, may be done by 8 minutes.  Start checking at around the 6 minute mark.  Some like the cheese still white, others like it more darkened.  I tend to prefer darkened cheese.  Take it out when you're pleased.

Lastly, I drizzle or spray (using the Misto) olive oil for added flavor and texture.  

Slice and serve.