Pesto Parmesan and Mushroom Pizza Draft

How I make it

Dough

1. Sift the flour into a stand mixer bowl. Add the salt and mix well, then add the yeast and mix until combined.

2. Attach the dough hook and run on low speed. Gradually add the oil and water until a soft, elastic dough forms.

3. Knead for about 10 minutes.

4. Move the dough to a clean bowl, pour a little oil over it and turn it so it's coated on all sides.

5. Let rise for 1 to 1½ hours, until doubled.

Prep

1. While the dough rises, clean the mushrooms, remove the stems and slice.

2. Heat the oven to its highest setting with a baking stone on a rack in the middle. If you have no stone, heat the oven tray instead. Preheat for 30-40 minutes.

Assembling and baking

1. Divide the dough into 2 equal pieces. Roll each into a round about ¼ inch (0.5 cm) thick and 12 inches (30 cm) across.

2. Move the dough onto a pizza screen and trim off the excess edges with a knife.

3. Spread a very thin layer of pesto, just about 2 tsp, and bake for 7-10 minutes, until the crust starts to turn golden.

4. Take it out, spread another 2-3 tsp of pesto and scatter the cheese and mushrooms on top.

5. Return to the oven, this time without the pizza screen if you like, and bake for another 7-10 minutes, until the cheese bubbles. Eat right away.

What I've learned

• If the dough is already soft and elastic I don't add all the water; if it's dry, I add more a tablespoon at a time.
• I keep the pesto light in each layer, just 2-3 teaspoons per pizza.