Mushroom Pizza ( Overnight Dough)
Calories: 13
Adjust Servings Here: 12 Slices
Description
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.
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
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 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.
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
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