Wild Mushroom Pizza with Sage, Fontina, and Parmesan

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Appears in Cook's Illustrated May/June 1995

Make your dough with bread flour, stretch it instead of rolling, and line your oven with quarry tiles for the best, easiest homemade pizza.

SERVES 4 to 6 as a main entree

TIME 1¼ hours, plus 2 hours rising

WHY THIS RECIPE WORKS

The problem that prevents most cooks from making pizza for a weeknight dinner is the time involved in letting the dough rise. For our pizza dough recipe we found two ways around this problem: either making the dough in the morning and letti...

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