INGREDIENTS

INSTRUCTIONS

SEMOLINA DOUGH
THE TOPPING
To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in
the sugar until dissolved, then sprinkle the yeast onto the surface of the
water. Let the yeast sit undisturbed for 1 minute, then stir it into the
water until blended. Let the yeast "proof" for 10 minutes; it should become
bubbly because of the presence of sugar. If it doesn't bubble, it is
outdated and inactive.
Pour the yeast mixture into a large bowl. Mix in the remaining cup of
water, the olive oil, and salt. Add the flour and semolina and stir with a
wooden spoon until a ball of dough forms. Turn the dough onto a lightly
floured surface and knead 10 minutes, flouring the work surface as
necessary to prevent the dough from sticking.
Lightly oil a large ceramic or glass bowl. Place the dough inside, then
flip it over so the oiled side is on top. Cover with plastic wrap and place
in a warm place to rise until double in bulk, about 1-1/2 hours.
Meanwhile make the topping. Heat the oil in a large skillet over medium
heat and add the onions. Cook, stirring frequently, until the onions are
golden brown all over, about 20 minutes. Mix in the mushrooms and cook
until they are brown and juicy, about 5 minutes. Remove the pan from the
heat and season the mushrooms with the thyme, salt, and pepper.
Preheat the oven to 450 degrees. If you are using a pizza stone heat it at
least 45 minutes before cooking the pizza on it.
Punch down the dough and dump it onto your work surface. Divide it into 3.
Lightly flour the work surface, then with a rolling pin, roll one portion
of the dough into an 11inch circle. If you are using a pizza stone, then
sprinkle some cornmeal onto a pizza peel and place the disk of dough on it;
otherwise, lightly grease a baking sheet and place the dough on that.
Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the
fontina cheese, then scatter 1/3 of the mushroom mixture all over the
pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath.
Repeat with the remaining ingredients.
Note: This recipe makes three 11 inch pizzas. If you want to use another
topping for 1 or 2 portions of the dough, just use 1/3 or 2/3 of the
mushroom topping outlined below, and proceed accordingly. If you desire to
make just one or two pizzas, freeze the remaining portion of the dough in a
plastic bag.
Yield: Three 11 inch pizzas
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