1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
1 tablespoon salt
1 tablespoon sugar
One 1/4-ounce packet yeast
4 cups all-purpose flour, plus some extra for the dough board
1/4 cup cornmeal, for pizza stones
2 tablespoons butter
3 shallots, sliced
3 large sprigs fresh thyme, leaves stripped from the stems and minced
3 ounces dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh)
Salt and pepper
1/2 cup heavy cream
2 tablespoons extra-virgin olive oil
3 ounces fresh porcini mushrooms, cleaned and trimmed
3 ounces fresh cremini mushrooms, cleaned and trimmed
3 ounces fresh shiitake mushrooms, cleaned and trimmed
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
3 large sprigs fresh thyme leaves, stripped from the stems
1/2 pound fresh mozzarella cheese, sliced
("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.)
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