PIZZA DOUGH:

•  2 and 1/2 cups (300 grams) unbleached all-purpose flour
•  1 teaspoon granulated sugar
•  1/2 teaspoon active dry yeast (or SAF instant yeast)
•  3/4 teaspoon kosher salt
•  7 ounces warm water (105 degrees F – 115 degrees F)
•  1 tablespoon extra virgin olive oil
•  2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)

PIZZA SAUCE:

•  1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
•  2-3 fresh garlic cloves, minced with a garlic press
•  1 teaspoon extra virgin olive oil, plus more for drizzling
•  1/4 teaspoon freshly ground black pepper
•  2-3 large pinches of kosher salt

TOPPINGS:

•  2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
•  7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
•  5 – 6 large fresh basil leaves, plus more for garnishing
•  crushed dried red pepper flakes (optional)

PIZZA DOUGH:

•  1 cup + 1/4 cup all-purpose flour
•  3/4 teaspoon granulated sugar
•  1/4 teaspoon active dry yeast
•  1/2 teaspoon salt
•  1/4 cup + 3 tablespoons warm water (105 to 115 degrees Fahrenheit)
•  1.5 teaspoons extra virgin olive oil
•  cornmeal, for dusting

TOPPINGS:

•  2 tablespoons olive oil, plus more for brushing
•  6 ounces shiitake mushrooms, stems removed and sliced into 1/4-inch slices
•  4 ounces baby bella mushrooms, stems removed and sliced into 1/4-inch slices
•  salt
•  freshly ground black pepper
•  2 large garlic cloves, finely chopped
•  1 tablespoon roughly chopped fresh rosemary  (1-2 sprigs)
•  2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
•  2 tablespoons dry sherry
•  5 ounces Castello Reserve Aged Havarti Cheese, grated
•  3 ounces fontina cheese, grated
•  white truffle oil, for drizzling (2 teaspoons roughly)

PIZZA DOUGH:

•  1 cup + 1/4 cup all-purpose flour
•  3/4 teaspoon granulated sugar
•  1/4 teaspoon active dry yeast
•  1/2 teaspoon salt
•  1/4 cup + 3 tablespoons warm water (105 to 115 degrees Fahrenheit)
•  1.5 teaspoons extra virgin olive oil
•  cornmeal, for dusting

TOPPINGS:

•  2 tablespoons olive oil, plus more for brushing
•  6 ounces shiitake mushrooms, stems removed and sliced into 1/4-inch slices
•  4 ounces baby bella mushrooms, stems removed and sliced into 1/4-inch slices
•  salt
•  freshly ground black pepper
•  2 large garlic cloves, finely chopped
•  1 tablespoon roughly chopped fresh rosemary  (1-2 sprigs)
•  2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
•  2 tablespoons dry sherry
•  5 ounces Castello Reserve Aged Havarti Cheese, grated
•  3 ounces fontina cheese, grated
•  white truffle oil, for drizzling (2 teaspoons roughly)