Shiitake and Chanterelle Pizza with Goat Cheese – Serve with Brut
Dough: 2 1/2 cups unbleached all-purpose flour or bread flour 1/2 cup white whole wheat flour or bread flour 3 tablespoons vital wheat gluten flour or bread flour 1/2 teaspoons coarse kosher salt 1 teaspoon sugar 1 cup plus 2 tablespoons warm water (105*F to 115*F) 1 1/2 teaspoons active dry yeast 3 1/2 tablespoons extra-virgin olive oil, divided Additional unbleached all-purpose flour (for kneading and shaping)
Topping: 3 tablespoons extra-virgin olive oil plus additional for brushing 6 ozs fresh Shiitake mushrooms, stemmed, thinly sliced 6 ozs fresh chanterelle mushrooms, thinly sliced 1 cup (packed) coarsely grated whole-milk mozzarella cheese 2/3 cup freshly grated Parmesan cheese 6 ozs chilled soft fresh goat cheese, coarsely crumbled 2 tablespoons sliced fresh chives
For the dough: Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour the yeast-oil mixture through the feed tube. Blend until a ball of slightly sticky dough forms, about 1 minute. transfer the dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in a resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in the bag. Reseal. Chill overnight, punching down occasionally. divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in the refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping. For the topping: Heat 3 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead be made 1 day ahead. Cool, cover, and chill. Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting the dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Side pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes. Position 1 rack in bottom third and1 rack in the top third of oven; place heavy baking sheet on each and preheat oven to 450*F for at least 30 minutes. Side 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on the bottom, about 10 minutes. Sprinkle with chives.
