- 1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
- 2
Slice the mushrooms and mince the garlic. Heat the extra teaspoon of oil in a frying pan over medium heat. Cook the mushrooms for about 6–8 minutes until their released water evaporates, add the garlic for 30 seconds, then leave to cool.
- 3
Stretch the dough to a 25–28 cm round on the oiled tray, leaving a slightly raised edge. Spread on the tomato sauce, leaving the rim clear, scatter the mozzarella and add the cooled garlic mushrooms evenly.
- 4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil.
- 5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.
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