Wild Mushroom Pizza with Sage, Fontina, and Parmesan | America's Test Kitchen

Ingredients

• 1 3/4 cups water
• 2 1/4 teaspoons dry active yeast (1 envelope)
• 2 tablespoons olive oil , plus extra for brushing dough
• 4 cups bread flour
• 1 1/2 teaspoons table salt
• vegetable oil (or cooking spray) for oiling bowl
• semolina for dusting peel
• 2 large cloves garlic , minced
• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes or tomatoes packed in puree , chopped coarse
• 1 pound wild mushrooms or domestic mushrooms, brushed clean, trimmed, and sliced thin
• 1 teaspoon minced fresh sage leaf
• Salt and ground black pepper
• 4 ounces fontina cheese (1 cup), shredded
• 1/4 cup grated Parmesan cheese