Mushroom, onion and spring onion pizza
Makes six pizzas.
For the dough 10g instant yeast 2 tsp granulated sugar 625g all-purpose flour, plus extra for dusting 1 tbsp fine sea salt 1 tbsp olive oil, plus extra for proving
For the tomato sauce One 794g tin (or two small tins) whole peeled tomatoes, drained 3 cloves garlic, peeled and minced 1 tbsp olive oil 4 sprigs fresh thyme 4 large basil leaves 1 tsp sea salt
For the topping 1 medium onion, peeled and thinly sliced 340g assorted mushrooms, thinly sliced 570g mozzarella, sliced, grated or torn 2 bunches spring onions (green and white parts), cut into 5cm pieces Sea salt and freshly ground black pepper, to taste Olive oil, as needed 70g coarse cornmeal
For the dough, stir together the yeast and sugar with 475ml warm water, and leave to stand at room temperature until tiny bubbles form at the surface – about two minutes. (If bubbles do not emerge, your yeast is dead and needs replacing.)
Combine the flour and salt in the bowl of a food mixer with a dough hook. Add the yeast mixture and oil, and knead on a low speed for five minutes. Lightly flour a work surface. Remove the slightly sticky dough from the bowl and knead by hand until smooth and elastic, about five minutes. Brush the bowl with oil, return the dough to it and cover with clingfilm. Set the bowl aside at room temperature until the dough has doubled in size – about an hour.
Divide the dough into six balls, put these on a parchment paper-lined flat oven tray and cover loosely with clingfilm. Leave the balls to double in size – about an hour. (If need be, after this second rise, wrap the dough balls in clingfilm and keep overnight in the fridge. If so, let them sit at room temperature for at least an hour before proceeding.)
For the sauce: pulse the tomatoes in a food processor for about 30 seconds, to make a chunky sauce. Transfer to a jar and add the garlic, olive oil, thyme, basil and salt. Cover tightly and sake hard for 30 seconds.
Put a pizza stone or upturned 25cm cast-iron skillet on the middle rack of the oven and heat the oven to as high as it will register. Dust a flat oven sheet generously with cornmeal and on it gently shape one dough ball by hand into a 20cm pizza round. Spread a thin layer of sauce all the way to the edges, top with onion, mushrooms, cheese and spring onions, season and drizzle lightly with oil. Transfer the pizza from the tray on to the pizza stone (or upturned skillet) with a flick of the wrist – if you've used enough cornmeal, it'll slide off easily.
Bake for 12 to 14 minutes, until the crust on the sides and base is slightly charred and the cheese is beginning to bubble and brown. Transfer to a cutting board and serve piping hot. Repeat with the remaining dough, sauce and topping.