|
Crust:
Combine warm water with the yeast in a small bowl and mix to blend. Let yeast stand for approximately 5 minutes until it has dissolved. Place flour and salt in the food processor and blend. Blend olive oil. With the processor running add gradually the yeast mixture and process only until dough forms.
Remove dough from the processor and place it on a lightly floured surface.
Knead the dough 1 or 2 minutes. Form a ball and place it on a lightly oiled bowl. Turn the dough until it is coated with the oil. Cover bowl with plastic wrap and set aside to a warm place until dough doubles its volume, about 1 hour.
Deflate by punching down dough and form into a ball.
Roll out dough into 13x9 inches (26x18cm) rectangular pizzas and transfer them to baking sheets, previously sprinkled with cornmeal.
Topping:
Spread tomato sauce over pizzas leaving a 1 inch (2 cm) border around pizza.
Cover with shredded mozzarella and provolone cheese. Scatter mushrooms and pancetta on top.
Bake pizzas in preheated oven to 450°F (230°°C) until crusts are crisp and cheese is melted, about 15 minutes. Cut pizzas and serve immediately.
|
){kind=small}
