6½ cups all-purpose flour
1½ tablespoons yeast
1 tablespoon sea salt
1 tablespoon sugar
2¾ cups lukewarm water
¼ cup Garlic Olive Oil
¼ cup fresh basil leaves, roughly chopped
1 bulb roasted garlic
½ pound mushrooms, sliced and sautéed in EVOO
Hojiblanca Extra Virgin Olive Oil
2 ounces finely grated pecorino cheese
4 ounces fresh mozzarella cheese, grated
2 ounces chevre, crumbled
Freshly ground pepper
Measure all dry ingredients and mix together in a large bowl until well combined.
Add wet ingredients and blend with heavy spoon until combined. Do not worry about kneading. Split dough in half and place in 2-gallon ziplock bags in the fridge until ready to use.
Preheat oven to 550 degrees with a pizza stone in the bottom ⅓ of the oven.
Pull a 6-ounce piece of dough from the refrigerator and quickly form it into a ball. Roll the ball out into a ⅛-inch-thick round about 12 inches inPlace on a pizza peel with parchment paper.
Sprinkle the dough with basil, roasted garlic cloves, and mushrooms. Drizzle with Garlic Olive Oil and top with the three cheeses. Salt and pepper to taste.
Slide onto preheated pizza stone and bake for 8−10 minutes. Let the pizza cool slightly before cutting.