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Wild Mushroom and Black Olive Pizza

Pizza dough:

1/2 cup warm spring or filtered water
1 package active dry yeast
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 1/2 cups warm spring or filtered water
2 1/2 cups Bob's Red Mill semolina flour
2 1/2 cups Bob's Red Mill whole wheat flour


extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 yellow onion, diced
sea salt
1/2 teaspoon red pepper flakes
1 cup loosely packed dried porcini mushrooms, soaked until tender
8-10 dried shiitake mushrooms, soaked until tender, thinly sliced
10-12 oil-cured black olives, pitted, finely minced

In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes, until foamy. Stir in oil and salt. Using a wooden spoon, slowly stir in semolina flour. Slowly stir in whole wheat flour to form a soft, moist dough (which makes a crispy crust). Turn out dough onto a lightly floured surface and knead for 10-15 minutes to achieve a smooth elastic dough. Add flour as needed for kneading, but not too much or the dough will become dry. Transfer dough to a lightly oiled bowl and oil the surface of the dough to prevent a crust from forming. Cover tightly with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.

While dough rises, prepare the topping. Place oil, garlic and onions in a skillet and turn heat to medium-high. When the onions begin to sizzle, add a pinch of salt and the red pepper flakes and saute for 2-3 minutes. Add mushrooms, season lightly with salt and saute until mushrooms release their juices into the pan and re-absorb them, about 10 minutes. Remove from heat and stir in olives. 

Preheat oven to 450 degrees. Lightly flour a round baking stone or lightly oil a pizza tin. Punch down dough and, on a lightly floured surface roll out to the size of the stone or tin. Transfer dough to the prepared stone and spread topping over the crust, leaving about 1 inch around the rim. Drizzle with oil and bake for about 30 minutes, until the crust is golden brown. Remove from oven and allow to cool for about 10 minutes before slicing. 

Makes 1 large pizza.  


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