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Ingredients

Pizza Dough

• 4 1/2 cups bread or high-gluten flour
• 2 teaspoons Kosher salt
• 1 teaspoon instant yeast
• 1 3/4 cups cool water (14 fluid ounces)

Pizza Toppings

• 2 cups pizza sauce
• 1 pound fresh mozzarella cheese, sliced thin
• 1/2 pound fresh morel mushrooms, or 1 cup dried, re-hydrated mushrooms
• 1 pound bulk fresh Italian sausage, cooked, then cooled

Instructions

Pizza Dough

Mix all ingredients together in a mixing bowl with the dough hook attachment and knead for 4 minutes. If using dry active yeast, hydrate the yeast first.

Scrape dough from the bowl and portion into desired size pieces. Six to eight ounces is good for an 8-10 inch pizza. This recipe makes 36 ounces.

Roll the portions into dough balls, and place them on a parchment lined baking sheet misted with cooking spray. Mist the tops of the dough with cooking spray, cover, and refrigerate for at least 4 hours and up to overnight to relax the dough.

Remove the dough from the refrigerator 2 hours before cooking.

Making the Pizzas

Remove the upper racks from the Wolf Convection Oven and place the Wolf Bake Stone in the bottom oven position. If using a thinner bakestone, place it in the center of the oven. Preheat the oven on Stone Mode to 550°F. It will take about 45 minutes to preheat.

Dip dough in flour and gently hand stretch, starting in the center and work outward. Dust the pizza peel with cornmeal or rice flour and place the dough on it. Add sauce and toppings about 1 inch from the edge.

Open the Wolf Convection Oven and lean the pizza peel so that the pizza slides onto the stone. Bake for 5-6 minutes or to the desired doneness.

Place pizza on a cooling rack for 2 minutes before moving to a cutting board to slice and serve.