Homemade Mushroom Pizza

Making this roasted mushroom pizza is not just about the end result but also the joy of the process. The aroma of the mushrooms roasting in the oven, the satisfying stretch of homemade dough, and the anticipation of that first delicious bite all contribute to why this recipe is one of my absolute favorites.

The creamy Fontina-Parmesan cheese blend adds an extra layer of indulgence that transforms a simple pizza night into a gourmet experience. Using a pizza stone takes the crust to the next level of perfection, ensuring that every slice is crispy and delicious. Plus, it’s a surefire crowd-pleaser, making it perfect for everything from casual weeknights to festive gatherings.

Why This Recipe Works

This homemade roasted mushroom pizza recipe is a culinary masterpiece for a few simple reasons. First, roasting mushrooms caramelizes their natural sugars, bringing out their deep, rich flavor and adding a delightful texture that pairs perfectly with gooey cheese and a crispy crust.

Speaking of cheese, this recipe isn’t just your typical mozzarella affair. Instead, it features a luxurious Fontina-Parmesan cream cheese blend, adding a creamy, tangy richness that complements the mushrooms in a way that’ll make your taste buds do a happy dance.

I roasted the mushrooms with thyme and garlic until the mushrooms were well browned. This removes any moisture that would otherwise make the pizza crust soggy because no one wants a soggy, gross crust! This step can be prepared in advanced. Just roast the mushrooms and refrigerate for up to 24 hours.

YES, YOU SHOULD MAKE YOUR OWN PIZZA DOUGH

Sure, you can buy pizza dough from the store, but making your own is like the difference between a custom-tailored suit and off-the-rack. Homemade dough gives you complete control over the texture and flavor of your crust. Plus, it’s easier than you might think!

Freshly made dough will yield a crust that’s perfectly crispy on the outside and wonderfully chewy on the inside. With just a few ingredients and a bit of patience, you’ll have a pizza base that’ll make your roasted mushroom topping and Fontina-Parmesan cream shine even brighter.

I used a pizza stone to bake my pizza on. Baking on a preheated pizza stone ensures a beautifully crispy crust with a perfectly cooked bottom—no soggy pizza here! This is the pizza stone I used. If you do not want to make your own pizza dough, store-bought will work as well.

WHY USE A PIZZA STONE

Using a pizza stone to bake pizza can significantly enhance the quality of your homemade pie. Here’s why:

1. Perfectly Crispy Crust

A pizza stone absorbs and retains heat more effectively than a regular baking sheet. This allows the stone to reach and maintain a high, even temperature, which helps in achieving a crispy, golden-brown crust. The stone’s heat conduction ensures that the bottom of the pizza cooks quickly and evenly, giving you that professional-quality crispiness without any soggy spots.

2. Even Cooking

Pizza stones promote even heat distribution. Unlike metal baking sheets that can create hot spots, a pizza stone evenly distributes heat across the surface. This consistency helps ensure that your pizza cooks uniformly, so you don’t end up with unevenly cooked toppings or an overcooked crust.

3. Improved Texture

The porous surface of a pizza stone wicks away excess moisture from the dough, which helps in achieving a more desirable texture. This means your pizza crust will be less likely to become mushy or soggy, resulting in a pizza with a light, airy, and crisp crust.

4. Retained Heat

A pizza stone retains heat for a longer period compared to other baking surfaces. Once it’s preheated, it holds and radiates heat, making it ideal for cooking multiple pizzas in succession without a significant drop in temperature. This helps maintain the quality of each pizza you bake.

5. Authentic Pizza Experience

Pizza stones mimic the conditions of a traditional pizza oven by replicating the effects of a stone hearth. This gives you a more authentic pizza experience, similar to what you’d get in a pizzeria, where high heat and even cooking are key to creating that perfect pizza crust.

6. Versatility

Beyond pizza, a pizza stone can be used for baking a variety of other foods. From artisan breads and calzones to cookies and even roasted vegetables, the versatility of a pizza stone makes it a valuable tool in the kitchen.

Tips for Using a Pizza Stone:

1. Preheat the Stone: Place your pizza stone in a cold oven and preheat it to the desired temperature. This prevents the stone from cracking and ensures it heats evenly.
2. Use Cornmeal or Semolina Flour: Dust the pizza stone with cornmeal or flour to prevent sticking and make transferring the pizza easier.
3. Handle with Care: Let the stone cool completely before washing it. Avoid using soap as it can absorb into the stone and affect the flavor of future pizzas.

By incorporating a pizza stone into your baking routine, you’ll elevate your pizza-making skills and enjoy that perfect, crispy crust every time.

MAKE THE PIZZA DOUGH

Step 1: In a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Mix on low to combine, about 15 seconds. With the. mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and clears the sides of the bow, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.

Step 2: Uncover the bow, sprinkle the salt over the dough, and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the. mixer, push it down, and continue kneading.

Step 3: Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist the insides of 4 quart-size zip-close plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.

Step 4: About 1 hour before making pizza, mist 4 small bowls with cooking spray. Transfer the dough balls to the bowls. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.

MAKE THE FONTINA-PARMESAN CREAM

MAKE THE PIZZA

Step 1: One hour before baking, heat the oven to 375°F with a baking steel or stone on the upper middle rack and a second one in the middle rack.

Step 4: Turn the dough out onto a counter dusted with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once. The round should be thin at the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a round.

Step 6: Using the peel, transfer the pizza to a wire rack. Let cook for a couple of minutes, then sprinkle with scallions and red pepper flakes.

Adapted from the Milk Street Cookbook.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.