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Baked pizza ai funghi topped with melted mozzarella, sauteed cremini mushrooms, thyme, and grated parmesan on a wooden board

Pizza ai Funghi: Crispy Crust with Garlic Mushrooms

A homemade mushroom pizza with garlic-sauteed cremini, melted fior di latte, and a hot-oven crust with a charred edge.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Dough
  • 500 g 00 flour or bread flour
  • 325 ml warm water about 40 C / 105 F
  • 7 g active dry yeast
  • 10 g fine salt
  • 1 tbsp olive oil
For the Topping
  • 400 g cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp fresh thyme leaves
  • 300 g fior di latte mozzarella, torn drained on paper towels
  • 30 g parmesan, grated
  • 2 tbsp fresh parsley, chopped for garnish
  • salt and black pepper to taste

Method
 

Make the Dough
  1. Dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
  2. Mix flour and salt in a large bowl, then pour in the yeast water and olive oil.
  3. Mix until a rough dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover, and let it rise for 60 minutes until doubled in size.
Cook the Mushrooms
  1. Heat a dry skillet over medium-high heat and add the sliced mushrooms in a single layer.
  2. Cook for 5 to 6 minutes without stirring too much, until the water they release cooks off and the edges start to brown.
  3. Add the olive oil and garlic, cook for 2 more minutes until fragrant, then season with salt and pepper and set aside.
Assemble and Bake
  1. Preheat the oven to 250 C / 480 F with a pizza stone or steel inside for at least 40 minutes.
  2. Punch down the dough and divide it into two balls. Stretch each into a 30 cm round on a floured pizza peel.
  3. Top each round with torn mozzarella and the cooked mushrooms, then scatter fresh thyme leaves over the top.
  4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until the crust is golden with charred spots and the cheese is bubbling.
  5. Remove from the oven, scatter parmesan and parsley over the top, and slice while hot.

Notes

  • Saute mushrooms until visibly browned at the edges, not just softened, before topping the dough
  • Preheat the pizza stone or steel for a full 40 minutes for the best bottom crust
  • Drain fresh mozzarella on paper towels to reduce excess moisture before assembling
  • Stretch dough by hand from the center outward, leaving a slightly thicker rim for the crust