Heat the olive oil in a large, non-reactive pot over medium heat. When the oil is hot, add the garlic and cook, stirring, for one minute. Add the basil, oregano and black pepper and cook for 30 seconds, then add the tomatoes and reconstituted mushrooms.
Bring to a brisk simmer and reduce the heat to medium low. Cook, stirring frequently, for about 15 minutes. Taste and add a little sugar to balance the acidity, if desired.
Reduce the heat to low, and using an immersible blender, puree the sauce until smooth.
The consistency of the sauce should be quick thick, but spreadable. If the sauce seems a little too thick, add a little of the reserved mushroom soaking liquid and simmer for a few minutes longer. Remove from the heat and set aside to cool slightly.
1 1/2 cups warm water (110°F to 115°F)
1 1/2 tablespoons sugar
3 teaspoons active dry yeast
4 1/2 cups all purpose flour
4 1/2 tablespoons olive oil
2 1/4 teaspoons salt
2 Tbsp mushroom powder
Nonstick vegetable oil spray
Mix the warm water and sugar together in a large, heavy bowl. Sprinkle the yeast in and stir to dissolve. Let stand in a warm, draft-free place until the mixture begins to bubble (about 10 minutes).
Add the flour, mushroom powder, 4 1/2 tablespoons olive oil and salt. Stir until the wet & dry ingredients are thoroughly incorporated.
Scrape the dough out onto a generously floured surface and knead it until smooth, about 5 minutes. Spray a clean large bowl with oil and transfer the dough to the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap.
Set the bowl in a warm draft-free area and let rise until doubled in volume, about 1 hour.
After 1 hour, punch the dough down, cover again with plastic wrap and refrigerate 1 hour before rolling and baking.
8 oz fresh or 1 oz dried wild mushrooms (morel, porcini, maitake, oyster)
2 Tbsp olive oil
2 - 3 small fresh tomatoes, thinly sliced
8 oz fresh mozzarella cheese
1 cup grated Parmesan cheese, or to taste
Truffle Oil (optional)
Clean & slice the fresh mushrooms thinly, if using.
If using dried mushrooms, reconstitute by soaking them in warm water for 20 - 30 minutes, then draining and rinsing them thoroughly. Blot dry with paper towels.
Heat 2 tablespoons of olive oil in a heavy skillet and saute the mushrooms (fresh or reconstituted) for 5 - 10 minutes. Remove from the heat and set aside.
ASSEMBLING THE PIZZA
Preheat the oven to 500°F at least 30 minutes before baking. Position a rack in the bottom third of oven.
Take the pizza dough from the fridge and place it on a large, lightly-oiled pizza or baking pan at least 14 inches in diameter. Roll and press it about 1/4 inch thick, forming a slightly rim around the edges.
Spread enough tomato sauce on to generously cover the bottom. Place the tomato slices evenly around the pizza. Next, cut or pinch off small pieces of the mozzarella and place on the pizza
Distribute the sauteed sliced mushrooms here and there, and lastly, sprinkle the grated parmesan cheese over everything.
Slide the pizza into the oven and bake for 6 minutes, then rotate to ensure even cooking. Continue to bake about 6 - 8 minutes longer, or until the cheese is bubbling and the crust is a deep golden brown.
Allow to cool for about 5 minutes, then cut into wedges and serve, drizzling with a few drops of truffle oil for an added boost of wild flavor, if desired.