Give your classic pizza a generous topping of mushrooms to make this delicious mushroom pizza. Use my homemade overnight pizza dough and 5 minutes pizza sauce and make the pizza night fun for the full family.
Table of Content
How often do you order pizza? Well, we have pizza almost every two weeks because my kids love pizza. But, we also try many variations. Hence, our pizza nights are always fresh and fun with new ideas.
Why make this pizza
- This homemade pizza is very popular in our home because we all love mushrooms. You can also make it semi-homemade with ready-to-use store-bought pizza dough and sauce. But, I love making everything from scratch because it is really simple and easy.
- There are three components to this pizza:
- The dough - Today, I am using my homemade overnight pizza dough. And yet, you can also use either my classic pizza dough or the no-knead pizza dough. This makes a soft chewy base with crusty edges.
- The sauce - I'm using my quick pizza sauce in 5 mins with canned tomato. But, I have two other tomato sauce recipes you can use: my tomato sauce with fresh tomatoes, and my marinara sauce with fresh tomatoes.
- The toppings - Today, I'm using mushroom slices with a sprinkle of Parmesan and Mozzarella.
Timeline and process
The process of making pizza is also simple and easy.
- Pizza dough - 20 mins
- Rise - 60 to 90 mins - up to overnight in the fridge
- Divide, shape, and top - 20 mins
- Bake - 10 to 12 minutes
Ingredients and substitutes
- Flour - Bread flour works best for pizza as it gives a wonderfully chewy texture. You can also use 50% bread 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 you can also use 21 g of fresh baker's yeast for every 7 grams of instant/active yeast.
- And of course, if you are a sourdough starter - go ahead and use my sourdough pizza recipe.
- Water - The temperature of the water you use for yeast has to be warm - not hot, nor 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 in the dough easily.
- Tomato 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 is best to use thin slices of mushrooms like champagne or button mushrooms. Otherwise, you will have too much moisture, making the pizza soggy. Another way is to sauté the mushrooms first, so you dry out all the moisture.
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 cool then use it on your favorite pizza.
Pizza dough
- Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixture to stand at room temperature for 3 to 5 minutes until it gets foamy - Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Proof - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again
Assemble
- Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour - Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust. - Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).
Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust. - Top - Spread the pizza sauce and add the sliced mushrooms. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Tips for Success
- I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.
- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room-temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
- For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
More pizza recipes
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushrooms Pizza - assorted mushrooms
- Easy White Pizza Recipe - bechamel sauce and cheese.
- Olive Pizza with Red Onions - chopped olives and Spanish onions.
- Classic Margherita Pizza - classic tomato and cheese.
- 3 Cheese pizza - three kinds of cheese.
- Hawaiian pizza - pineapple and ham
- Red pesto pizza - roasted red pepper sauce
How long does this mushroom pizza keep?
Firstly, pizza is always at its best fresh out of the oven. But it does have a long shelf-life and can be reheated and served again.
What sauce do you use on this pizza?
Traditionally, tomato sauce, pizza sauce or even marinara sauce is very common. But, I also love to use pesto, BBQ sauce, Alfredo sauce, etc. You can also make a white pizza with white sauce. I love a smear of spicy enchilada sauce on my pizza too.
What cheese do you use for this pizza?
Today, I am using mozzarella with a sprinkle of parmesan. But you can also use any other cheese that you fancy.
Printable Recipe
Mushroom Pizza
Print Pin Rate Share by Email Share on FB Save GrowCalories: 243kcal
Adjust Servings Here: 3 Pizzas
Description
Give your classic pizza a generous topping of mushrooms to make this delicious mushroom pizza. Use my homemade overnight pizza dough and 5 minutes pizza sauce and make the pizza night fun for the full family.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients are for 3 x 12-inch pizzas
Overnight pizza dough
- 360 g (1½ cup) Water warm ((110F) )
- 5 g (1½ teaspoon) Instant dry yeast
- 15 g (1 tablespoon) Sugar
- 15 g (1 tablespoon) Olive oil
- 500 g (4 cups) All-purpose flour
- 9 g (1 teaspoon) Salt
5 mins Pizza sauce
- 1 Garlic (sliced)
- ¼ Onion (sliced)
- 1 can Tomatoes crushed
- 1 sprig Basil fresh
- 4 tablespoon Tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon Brown sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Olive oil
Plus
- 200 g (8 oz) Mushrooms (slices)
- 200 g (8 oz) Mozzarella
- 100 g (4 oz) Parmesan cheese
Instructions
- 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 cool then use it on your favorite pizza.1 Garlic, ¼ Onion, 1 can Tomatoes crushed, 1 sprig Basil fresh, 4 tablespoon Tomato paste, 1 tablespoon Italian seasoning, 1 tablespoon Brown sugar, ¼ teaspoon Salt, ¼ teaspoon Pepper
Pizza dough
- Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixture to stand at room temperature for 3 to 5 minutes until it gets foamy360 g Water warm, 5 g Instant dry yeast, 15 g Sugar, 15 g Olive oil
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.9 g Salt, 500 g All-purpose flour
- Knead- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes- - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Proof - Leave the dough to proof in the fridge for 8 hours or up to 24 hours.
Assemble
- Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust.
- Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.2 tablespoon Olive oil
- Top - Spread the pizza sauce and add the sliced mushrooms. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.200 g Mushrooms, 200 g Mozzarella, 100 g Parmesan cheese
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes & Tips
Tips for making better homemade pizza
I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
Nutrition Information
Calories: 243- kcalCarbohydrates: 27- gProtein: 12- gFat: 10- gSaturated Fat: 6- gCholesterol: 32- mgSodium: 557- mgPotassium: 167- mgFiber: 2- gSugar: 3- gVitamin A: 397- IUVitamin C: 3- mgCalcium: 227- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Emily Liao
Loved this mushroom pizza! So easy to make and a kids favorite.
Veena Azmanov
Thank you, Emily
Michelle Frank | Flipped-Out Food
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!
Veena Azmanov
Thanks, Michelle. I hope you enjoy this one
Aimee Mars
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.
Veena Azmanov
Thank you, Aimee
Pam Greer
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!
Veena Azmanov
Thank you, Pam
Andrea Metlika
Mushroom pizza is my favorite. I really like that the dough is no knead as my hands can't knead dough anymore.
Veena Azmanov
Thanks, Andrea