Dissolve yeast in 1/4 cup warm water (lukewarm on the wrist is the test) in a large bowl. Set aside for 10
Combine flour and salt in a medium bowl. Add flour mixture to yeast, a little at a time, alternately adding water until the dough is soft and pliable, but not wet.
Working on a lightly floured surface, knead dough until smooth, about 10
minutes. Lightly shape into a ball and put in a lightly oiled bowl. Cover
with a damp towel, and in a warm place to rise until doubled in
bulk, 2-3 hours.
Preheat oven to 500F. Heat 2 tablespoons oil in a large
skillet over medium-high heat. Saute mushrooms until they just begin to give their juices. Do not brown. Set
Heat remaining oil in skillet over medium heat. Add onion and cook
until softened, about 10 minutes.
Stir in tomatoes and chicken stock , cook for 2 more minutes, and season with salt and
Assembly: Stretch dough into a 12-inch round on the hands and place in pizza pan.
Pull edges up with fingers and pinch as you would any pie crust.
mushrooms over dough. Sprinkle with half the mozzarella, then with all the tomato mixture. Sprinkle remaining mozzarella and finish with parmigiano.
Bake in preheated 500 °F oven until edges of crust are golden-brown, about 15 minutes.
Yield: 1 12-inch pizza.
Contributor: Sandy Whitworth
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