Mushroom pizza with goat cheese
by Irene Vlach
Ingredients
- 1 1/2 cup bread flour
- 1/2 cup farine complete
- 1/2 tsp sel
- 1/2 tsp sucre
- 1/8 tsp levure
- 2/3 cup eau
- 1 1/2 Tbsp huile d'olive
- 4 oz champignons
- 2 Tbsp huile d'olive
- 1/8 tsp sel
- cornmeal
- 2 oz fromage de chevre
- 1 1/2 oz fontina, shaved
- 1 tsp thym, frais
- red pepper flakes
Instructions
Whisk together flours, salt, sugar and yeast; make a well in center. Pour 2/3 cup water and oil into well. Stir with a wooden spoon until all dry ingredients are incorporated. Cover with a plate. Let stand 30'. Knead 2-3 minutes to form smooth ball. Add about 2 tsp olive oil to bottom of bowl. Roll dough in oil. Cover bowl with a plate, let stand at room temp. 18-24h or until very bubbly.
Dust a work surface with flour. Scrape dough out of the bowl, divide in half. Working with one portion at a time, dust dough with flour. Pick up one side and fold it toward the middle, then the opposite side, then the top and then the bottom. Press down lightly, adding more flour if needed. Repeat foding process one more time. Turn doug over and shape into a ball. At this point it's ready to roll out and bake. Or freeze in a heavy-duty zip-lock bag up to 2 months.
Combine mushrooms, salt and olive oil. Roll out dough into a 10-12" circle. Transfer to rimless
baking sheet, sprikled with
Journal.