4 Mushroom Pancetta Pizza

Turn your oven on for a few minutes then turn it off -this is the warm (but not hot) place you will keep your dough to rise.

Add the flour, yeast, oil and sugar to a heat safe bowl. Get warm tap water. Add half of the water to the mixture and stir. It should start to combine. Continue to slowly add the water and continue to mix until it comes together.

Put a little bit of flour on your counter and work/knead your dough so that it forms a good dough ball. You may need more flour or more water to get the consistency just right.

Place the ball back into the heat safe bowl you mixed it in. Loosely cover it with plastic wrap so that air will not dry out the ball but it won’t restrict the ball from rising. Place the bowl in warmed oven for about 30 minutes

Once dough has doubled in size, it is ready for use.

Remember that salt deactivates yeast but is an important flavor in pizza dough. Put a little salt in your palm and sprinkle it into the mixture once the yeast has been mixed in a bit.

In a deep pan, saute pancetta, chilli peppers and shallots in olive oil until pancetta is browned, add all the chopped mushrooms, salt, pepper, butter and white wine. Cook until mushrooms are softened.

Once pizza dough has risen and spread on a pizza tray, lightly brush olive oil, sprinkle with salt and pepper.

Sprinkle 1/2 cup of mozzarella all over.

Once the mushroom toppings have cooled, spread on top of the mozzarella evenly, right to the ends of the dough.

Top off with large shreds of Parmigiano Reggiano.

Bake at 400ºF for 20-25 minutes, depending on the strength of your oven.

Add chopped fresh basil leaves.