Pizza with Mushroom and Onions.

Add the sugar and yeast to the lukewarm water. Stir and check if it bubbles. This is proofing the yeast to check if it’s alive and active.

In a stand-up mixer with the hook attachment, add flour and salt and mix. Slowly add the water/yeast mixture. Add your oil and let it form a dough, work for 5-6 minutes. This can also be done by hand.

Grease a bowl with a little oil, place your dough in it, and cover with plastic wrap. Place in a draft-free area and let it rise until doubled in size. (Usually 2 hours depending on the temperature in the house. I sometimes cover the dough in a blanket as my nonna did. The dough can be made a day ahead and kept in the fridge.

Bring to room temperature before stretching.

Cut the dough in half. Use the first piece and start stretching the dough using your fingertips pushing down and stretching. Now shape it with your rolling pin.

Grease a cookie sheet and place stretched dough. Stone pizza trays are ideal.

Combine all the above ingredients.

Rinse and slice mushrooms. I’m a large sauté pan add you mushrooms and a little salt. They’ll start releasing water, higher heat, and let the water evaporate.

Remove and drain.

Stretch dough as stated above. Add tomato sauce, mozzarella, and your favorite topping. (I added mushrooms).

Add thinly sliced red onions, sprinkle with Parmigiano Reggiano or Pecorino Romano, drizzle with olive oil and bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15 minutes or until golden.