A homemade cold-fermented pizza crust slathered with garlic & herb olive oil then topped with white cheddar cheese and a mix of cremini and white button mushrooms.
Mix the 1 cup water and yeast together in a large mixing bowl. Stir in the flours and salt until thoroughly combined and a dough is formed.
Form the dough into a ball.
Place the dough ball in a large bowl and drizzle with the 1 TBSP olive oil then flip the dough ball around to coat in the oil.
Cover the bowl and refrigerate for about 8 hours.
Preheat the oven to 475°F then take the dough out of the refrigerator and set aside.
In a small bowl mix together the GARLIC & HERB OLIVE OIL ingredients (olive oil, garlic, oregano, parsley, crushed red pepper, and salt) until well combined then set aside.
Heat 1 TBSP olive oil in a skillet over medium-high heat. Add the mushrooms to the pan and sprinkle with a little salt & pepper. Cook the mushrooms, stirring occasionally, until browned and most of the moisture has been cooked out, about 8 minutes. Transfer the cooked mushrooms to a paper towel lined plate and set aside.
Roll or stretch the dough out to fit onto a 16-inch pizza pan or large baking sheet.
Brush the top of the dough evenly with the GARLIC & HERB OLIVE OIL. Sprinkle the cheese evenly on top then sprinkle the mushrooms evenly on top of the cheese.
Bake in the preheated oven for 15 to 18 minutes or until crust is lightly browned.
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