Instructions

• Proof the yeast: Pour the ½ cup (125 ml) warm water (about 110°F) into a 2-cup liquid measuring cup. Sprinkle the 1 envelope instant yeast (2¼ teaspoons) over the water and let sit about 5 minutes, until the yeast dissolves and becomes foamy. Stir in the 1¼ cups (312.5 ml) room-temperature water and 2 tablespoons olive oil.
• Mix the dough in a food processor: Put the 4 cups (500 g) bread flour and 1½ teaspoons salt into a large food processor and pulse a few times to combine. With the motor running, pour the liquid mixture through the feed tube, holding back a few tablespoons of the liquid. Continue pulsing until the dough forms a ball; if it does not form a ball, add the reserved liquid a little at a time and continue pulsing. Once a ball forms, process about 30 seconds longer until the dough is smooth and elastic. (If you do not have a food processor, combine the ingredients in a bowl and knead by hand or use a stand mixer until smooth and elastic.)
• Shape and first rise: Turn the dough out onto a lightly floured work surface and knead by hand a few strokes to make a smooth, round ball. Lightly oil a deep bowl, place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 2 hours. After rising, press the dough to deflate it.
• Preheat the oven and pizza stone: Place a pizza stone on a rack in the lower third of the oven if using, and heat the oven to 500°F. Let the oven (and stone, if using) preheat for at least 30 minutes.
• Cook the mushrooms and onions: While the oven preheats, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add 1 lb (453.59 g) sliced cremini mushrooms and ¼ of a red onion, thinly sliced. Cook, stirring occasionally, until the mushrooms release their liquid and both the mushrooms and onions are soft and browned, about 10 to 15 minutes. Remove from heat and set aside.
• Divide and rest the dough: Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Form each piece into a smooth round ball. Cover the balls with a damp cloth and let them relax for 10 to 30 minutes. (You will use one ball for this pizza; wrap the other ball in plastic and refrigerate or freeze for another day if desired.)
• Shape the pizza: Take one dough ball and flatten it into a disk with the palms of your hands. Starting at the center and working outward, use your fingertips to press and stretch the dough until it is about ½ inch thick in the center, rotating and stretching until the dough reaches about a 12-inch diameter with a slightly thicker edge. Transfer the shaped dough to a pizza peel, a parchment-lined baking sheet, or a pizza pan.
• Top the pizza: Spread the 1 cup (248 g) pesto evenly over the dough, leaving a ½-inch border uncovered. Evenly distribute the cooked mushroom and onion mixture over the pesto. Top with the 8 ounces (226.8 g) shredded provolone cheese and sprinkle the ½ cup (50 g) grated Parmesan cheese on top.
• Bake: Slide the pizza onto the preheated stone or place the baking sheet/pizza pan in the oven. Bake 8 to 12 minutes, until the crust edges are browned and the cheese is golden brown in spots.
• Finish and serve: Remove the pizza from the oven, let it rest 1 to 2 minutes, slice, and serve hot. Be careful—it will be very hot.