Sourdough Garlic Mushroom
Earthy mushrooms on tangy sourdough with garlic oil, fontina, and thyme. Sophisticated white pizza.
Recipe by ThePizzaPlanet.com · Published
Essential tool for this bake
Earthy on earthy on earthy. The trick to mushroom pizza is cooking the mushrooms until they squeak — a stage you reach about a minute past 'they look done.' Until you hit it, they're throwing water on your pizza. Past it, they concentrate into something almost meaty. Fontina is mandatory; mozzarella alone is too neutral to stand up to the mushroom funk. The truffle oil is optional but tasteful at a small drizzle — go heavy and it becomes a parody of itself. Undercooked mushrooms are the fastest route to a soggy middle on a pizza with no sauce to blame.
Flour: Central Milling Organic Type 00 Pizza Flour (11.5% protein) — read the review
Dough Formula
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour (11.5% protein) | 570 g | 100.0% |
| Water | 367 g | 64.4% |
| Salt | 15.8 g | 2.8% |
| Starter (100% hydration) | 127 g | 22.3% |
Makes 4 balls of ≈270 g
Ingredients
Dough
- Pizza dough (see formula above)4 balls
Garlic Oil
- Olive oil42 g
- Garlic4 cloves, thinly sliced
- Red pepper flakespinch
Toppings
- Mixed mushrooms300g, sliced
- Fontina cheese200g, torn
- Fresh thyme3 g
- Parmigiano30g, grated
- Truffle oil — Optionaldrizzle
Instructions
- 1
Make the dough: mix 127 g active 100%-hydration starter with the flour, water and salt per the formula above. Bulk ferment 4 h at room temperature, then cold ferment 24 h in the fridge. Divide and ball, then give the balls a 3 h room-temperature proof before shaping.
- 2
Make garlic oil: warm olive oil with garlic and pepper flakes until fragrant (2-3 min).
- 3
Sauté mushrooms in a dry hot pan until golden and dry (5-7 min).
💡 Don't crowd the pan.
- 4
Stretch dough, brush with garlic oil.
- 5
Top with fontina, mushrooms, and thyme.
- 6
Bake at 470-495°C (880-920°F) for 75-90 seconds.
- 7
Finish with parmigiano and optional truffle oil.
Tips
- →Hands-on time is about 28 minutes; allow the dough its full ferment — see the calculator schedule
- →Cook mushrooms until ALL moisture is gone
- →The garlic oil replaces sauce — brush generously
- →Sourdough's tang pairs beautifully with earthy mushrooms
Video by Food Talks · 17K views · 4 min · on YouTube
Shop this bake
Flour
Central Milling Organic Type 00 Pizza Flour
The one American bag here with a published alveograph number: W280–300 at 11.5% protein. Strength from gluten quality rather than quantity, and built for two- and three-day cold ferments.
$19.78· as of Nov 5, 2026, 03:49 UTCCheck price on Amazon →Read the review →i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
$139.00· as of Nov 5, 2026, 03:49 UTCCheck price on Amazon →Read the review →i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.Equipment
Skyflame Aluminium Pizza Peel (14 × 16 in)
The single peel to own if you own one: thin enough to launch from, rigid enough to turn and retrieve with, at the size a home oven door takes.
$27.99· as of Nov 5, 2026, 03:49 UTCCheck price on Amazon →Read the review →i
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
If this goes wrong
Pizza dough didn't rise
Either the yeast is dead, it was killed by hot water or direct salt contact, or your kitchen is simply too cold for the amount of yeast you used. Proof the yeast to find out which, then match the dose to your temperature and timeline.
Cold-fermented dough went slack and won't hold shape
The ferment ran past what your flour can carry and enzymes have cut the gluten. Chill the dough hard, re-ball it gently to rebuild tension, rest 40 minutes, and bake it thinner — then match flour strength and yeast dose to the length of the ferment.
Pizza base is soggy in the middle
Not enough heat is reaching the centre of the base fast enough to drive the water out before the crust sets. Bake on a fully preheated steel or stone rather than a tray, give it 45–60 minutes at maximum, and cut the water you put on top.
More Sourdough Recipes
Try another recipe
We have 33 recipes across 7 pizza styles. Something didn't work? Check our troubleshooting guide.