Shiitake and Chanterelle Pizzas with Goat Cheese

Author:Bon Appétit, 2007.06
Yield:2 10-inch pizzas
Category:Main Courses


2 1/2 cups unbleached all purpose flour or bread flour
1/2 cups white whole wheat flour or bread flour
3 tbsp. vital wheat gluten flour or bread flour
1 1/2 tsp. coarse kosher salt
1 tsp. sugar
1 cups plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 tsp. active dry yeast
3 1/2 tbsp. extra-virgin olive oil, divided
3 tbsp. extra-virgin olive oil plus additional for brushing
6 oz. fresh shiitake mushrooms, stemmed, thinly sliced
6 oz. fresh chanterelle mushrooms, thinly sliced
1 cups coarsely grated whole-milk mozzarella cheese (packed)
2/3 cups freshly grated Parmesan cheese
6 oz. chilled soft fresh goat cheese, coarsely crumbled
2 tbsp. sliced fresh chives


  1. For dough.
  2. 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 yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
  3. Transfer 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 resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
  4. For topping.
  5. Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
  6. Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting 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 Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
  7. Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.