Best Mushroom Pizza
Give your classic pizza a generous topping of mushrooms to make this delicious mushroom pizza. Use my homemade overnight pizza dough and 5-minute pizza sauce to make pizza night fun for the whole family.
Mushrooms add a deep, savory umami taste that complements the rich flavors of the cheese and tomato sauce, enhancing the overall taste of the pizza. When sautéed, mushrooms develop a tender yet slightly crispy texture that contrasts beautifully with the chewy crust and melted cheese.
Incorporating mushrooms into your pizza not only elevates the flavor but also adds a wholesome, hearty element that’s sure to delight your taste buds. So next time you make pizza at home, don’t forget to include this delightful ingredient!
Why make this pizza
- Flavorful Dough: The overnight fermentation process allows the pizza dough to develop a deeper, more complex flavor, giving it an authentic, pizzeria-quality taste that is hard to achieve with quicker dough recipes.
- Quick and Fresh Sauce: The 5-minute pizza sauce uses simple, fresh ingredients that enhance the pizza’s flavor without lengthy cooking. This ensures a vibrant, fresh tomato taste that perfectly complements the toppings.
- Perfect Mushroom Topping: Sautéing the mushrooms with garlic before adding them to the pizza ensures they are flavorful and not watery. This step prevents the pizza from becoming soggy and adds a delicious, rich umami taste.
- Customizable and Easy: This recipe is straightforward and easy to follow, making it accessible for home cooks of all levels. Additionally, it’s highly customizable; you can easily add or substitute your favorite toppings, cheeses, or herbs to suit your personal taste.
Ingredients and substitutes
- Flour – Bread flour works best for pizza, as it gives it a wonderfully chewy texture. You can also use 50% bread flour and 50% all-purpose flour instead. Of course, if you can’t get bread flour, go ahead and use all-purpose flour as well.
- Yeast – You can use any yeast to make pizza dough. In this recipe, you can use the same amount of active dry or instant yeast and 21 g of fresh baker’s yeast for every 7 grams of instant/active yeast. And, of course, if you are a sourdough starter, you can use my sourdough pizza recipe.
- Water – The temperature of the water you use for yeast has to be warm, not hot or cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115°F.
- Sugar – The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. You can also use honey instead of sugar.
- Oil – It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crust. I like to use extra virgin olive oil to enhance the flavor.
- Salt – Use fine-grain salt, which will dissolve easily in the dough.
- Pizza sauce – I am using homemade pizza sauce made with homemade tomatoes, but you can use canned tomatoes made with San Marzano tomatoes.
- Mushrooms – I find it best to use thin slices of mushrooms, like champagne or button mushrooms. Otherwise, there will be too much moisture, making the pizza soggy. Another way is to sauté the mushrooms first, drying out all the moisture.
Step-by-step: Mushroom pizza recipe
- Pizza sauce: Add all ingredients to a blender until smooth. Pour into a saucepan and cook on high for 2 minutes. You want the excess moisture to evaporate. Let it cool, then use it on your favorite pizza.
- Pizza dough: Combine the flour, salt, and instant yeast in a large mixing bowl. Add the lukewarm water and olive oil. Mix until a shaggy dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours.
- Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours. The dough should double in size.
- Oven: Preheat your oven to its highest temperature (usually around 475-500°F or 245-260°C). If using a pizza stone, place it in the oven to preheat as well.
- Divide: Punch down the risen dough and divide it into two equal parts for two pizzas. Shape each part into a ball.
- Shape: On a lightly floured surface, stretch and shape one dough ball into a round pizza base about 12 inches in diameter. If making two pizzas, repeat with the second dough ball. Transfer the shaped dough to a piece of parchment paper or a pizza peel lightly dusted with flour or cornmeal.
- Assemble: Spread a thin layer of the 5-minute pizza sauce over the dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute half of the sautéed mushrooms on top of the cheese. If using, scatter a few fresh basil leaves over the toppings.
- Bake: Carefully transfer the pizza to the preheated stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Rest: Remove the pizza from the oven and let it cool for a few minutes before slicing. If desired, sprinkle with grated Parmesan cheese.
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Classic Margherita Pizza – classic tomato and cheese.
- Easy White Pizza Recipe – bechamel sauce and cheese.
- Olive Pizza with Red Onions – chopped olives and Spanish onions.
Frequently asked questions
Can I use whole wheat flour for the dough?
Yes, you can substitute all or part of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour can make the dough denser, so you might need to adjust the hydration (water content) slightly.
How can I make my pizza crust crispy?
To achieve a crispy crust, preheat your oven and pizza stone or baking sheet to the highest temperature possible. Also, avoid overloading the pizza with sauce and toppings, which can make the crust soggy.
Can I make the dough without a stand mixer?
Absolutely! You can mix and knead the dough by hand. It might take a bit more effort, but the results will be just as good. Knead the dough on a lightly floured surface until it becomes smooth and elastic.
What if I don’t have a pizza stone?
If you don’t have a pizza stone, you can use a baking sheet turned upside down. Preheat it in the oven, and slide the pizza onto the hot surface for a crispier crust.
How do I prevent the pizza from sticking to the peel or baking sheet?
Use a generous amount of flour or cornmeal on the pizza peel or baking sheet before placing the dough. This helps the pizza slide off easily into the oven.
What type of cheese is best for pizza?
Mozzarella is the most commonly used cheese for its melting properties and mild flavor. However, you can experiment with other cheeses like Parmesan, goat cheese, fontina, or provolone for different flavors and textures.
How can I make a gluten-free pizza?
Use a gluten-free flour blend specifically designed for baking. Many recipes are available online, and you may need to adjust the hydration and kneading process to achieve the desired dough consistency.
Mushroom Pizza ( Overnight Dough)
Give your classic pizza a generous topping of mushrooms to make this delicious mushroom pizza. Use my homemade overnight pizza dough and 5-minute pizza sauce, and make the pizza night fun for the whole family.
Video
Ingredients
Ingredients are for 2 x 12-inch pizzas
Overnight pizza dough
- 400 g (3¼ cups) All-purpose flour
- 5 g (1 tsp) Instant dry yeast
- 9 g (1½ tsp) Salt
- 360 g (1½ cup) Water warm (110F)
- 15 g (1 tbsp) Sugar optional
- 15 g (1 tbsp) Olive oil
5 mins Pizza sauce
- 400 g (14 oz) Tomatoes crushed
- 4 tbsp Tomato paste
- ½ tsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Brown sugar
- ¼ tsp Salt to taste
- ¼ tsp Black pepper powder
- 2 tbsp Olive oil
- 1 sprig Basil fresh
- 1 tbsp Italian seasoning
Plus
- 200 g (8 oz) Mushrooms slices
- 200 g (8 oz) Mozzarella
- 100 g (4 oz) Parmesan cheese
Method
- Pizza sauce: Add all ingredients to a blender until smooth. Pour into a saucepan and cook on high for 2 minutes. You want the excess moisture to evaporate. Let it cool, then use it on your favorite pizza.½ tsp Garlic powder, 1 tbsp Onion powder, 400 g Tomatoes crushed, 1 sprig Basil fresh, 4 tbsp Tomato paste, 1 tbsp Italian seasoning, 1 tbsp Brown sugar, ¼ tsp Salt, ¼ tsp Black pepper powder
- Pizza dough: Combine the flour, salt, and instant yeast in a large mixing bowl. Add the lukewarm water and olive oil. Mix until a shaggy dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours. The dough should double in size.360 g Water warm, 5 g Instant dry yeast, 15 g Sugar, 15 g Olive oil, 400 g All-purpose flour, 9 g Salt
- Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours. The dough should double in size.
- Oven: Preheat your oven to its highest temperature (usually around 475-500°F or 245-260°C). If using a pizza stone, place it in the oven to preheat as well.
- Divide: Punch down the risen dough and divide it into two equal parts for two pizzas. Shape each part into a ball.
- Shape: On a lightly floured surface, stretch and shape one dough ball into a round pizza base about 12 inches in diameter. If making two pizzas, repeat with the second dough ball. Transfer the shaped dough to a piece of parchment paper or a pizza peel lightly dusted with flour or cornmeal.
- Assemble: Spread a thin layer of the 5-minute pizza sauce over the dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute half of the sautéed mushrooms on top of the cheese. If using, scatter a few fresh basil leaves over the toppings.200 g Mushrooms, 200 g Mozzarella, 100 g Parmesan cheese
- Bake: Carefully transfer the pizza to the preheated stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Rest: Remove the pizza from the oven and let it cool for a few minutes before slicing. If desired, sprinkle with grated Parmesan cheese.
Notes
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- Use High-Quality Ingredients: Opt for high-quality flour for the dough and good-quality canned tomatoes for the sauce. Fresh mushrooms and cheese also make a significant difference in the final taste.
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- Proper Dough Handling: When handling the dough, avoid overworking it. This can lead to a tough crust. Gently stretch the dough instead of using a rolling pin to maintain its light and airy texture.
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- Preheat Your Oven and Stone: Ensure your oven and pizza stone (if using) are preheated to the highest temperature possible. A hot oven and stone are crucial for achieving a crispy, well-cooked crust.
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- Avoid Overloading Toppings: Less is more when it comes to pizza toppings. Too many toppings can make the pizza soggy and prevent the crust from cooking properly. Aim for a balanced distribution of sauce, cheese, and mushrooms.
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- Drain and Pat Dry Mushrooms: After sautéing the mushrooms, drain any excess liquid and pat them dry with paper towels. This step prevents the pizza from becoming watery.
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- Monitor the Baking Time: Keep a close eye on the pizza while it’s baking. Ovens can vary in temperature, so the pizza might cook faster or slower than the suggested time. Look for a golden-brown crust and bubbly, slightly browned cheese.
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- Resting Time for Dough: Allow the dough to rest at room temperature for at least 30 minutes before shaping if it was refrigerated. This makes it easier to work with and helps it to rise properly.
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- Use Parchment Paper: If you don’t have a pizza peel, use parchment paper to transfer the pizza to the oven. It makes the process much easier and prevents sticking.
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- Experiment with Flavors: Feel free to experiment with different herbs and spices in the sauce or toppings. Fresh herbs like basil or thyme can add an extra layer of flavor.
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- Cool Slightly Before Slicing: Let the pizza cool for a few minutes before slicing. This helps the cheese set slightly, making it easier to cut and serve.
Equipment you will need
Nutrition
Tried this recipe?
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Loved this mushroom pizza! So easy to make and a kids favorite.
Thank you, Emily
Your tip about not using a metal bowl is brilliant—I never thought of that before! We have been on a homemade pizza kick lately, but we haven’t found the perfect crust. I can’t wait to try yours!
Thanks, Michelle. I hope you enjoy this one
This is such a pretty pizza! The dough looks absolutely perfect too so I’m glad you linked to your no-knead pizza dough recipe. I can’t wait to make this on our next family pizza night.
Thank you, Aimee
Mushroom pizza is my favorite! I love all the options you give for the sauces and the detail on how to make the pizza dough!
Thank you, Pam
Mushroom pizza is my favorite. I really like that the dough is no knead as my hands can’t knead dough anymore.
Thanks, Andrea
Your mushroom pizza looks delicious and I love how easy it is to make. Thanks for sharing.
Thank you, Sarah
This turned out amazing – we are going to make it again tonight because it was such a hit with my teenagers! I love how easy this dough is – this recipe is a keeper!
Thank you so much Cyndy I am so happy to hear that
Great recipe! Loved all the details and tips.
Thanks Kara
I love easy no knead dough recipes and this pizza is delicious! The pizza sauce is really well seasoned and tasty!
Thank you so much for the feedback, Beth
Yum! You can never go wrong with mushroom pizza! I’ve recently been on a mushroom kick, so this recipe is perfect for me! I can’t wait to make this with my family this week, I know they’ll love it!
Thank you,Luci