In the bowl of an electric stand mixer* fitted with the dough hook attachment combine the water, yeast and honey and let sit for 10 minutes until the yeast is floating at the top and looks foamy. Add in the flour and olive oil and stir to combine thoroughly, you don’t want any dry bits of flour.

For the pizza sauce, combine the tomato sauce, olive oil, oregano, salt and the crushed garlic clove in a medium, lidded, non-reactive container. Cover and stash in the fridge. When you’re ready to make pizza, bring to room temperature before using. This will last up to 1 week in the fridge.

In a medium sauté pan over medium-low heat, add the olive oil. Once warm, add the garlic and sauté for 20 seconds. Add in the mushrooms and onions and frequently stir until soft, glossy and fragrant, about 4 to 5 minutes. If at any point the mixture starts to look dry, add 1 tablespoon more of olive and continue to stir until done.

Preheat your oven to 500F (260C) and place a pizza stone, pizza steel or inverted, level baking sheet on the center rack of the oven. I like to preheat my oven for at least 1 hour prior to making pizza. Set your pizza sauce out on the counter to come to room temperature.

Equally divide the pizza dough up depending on how many pizzas you want to make (3-6). Roll each piece of the divided dough into a tight, compact ball. Set on a lightly floured surface and lightly dust the tops with flour. Lay a clean hand towel over the top. Let rest for about 30 to 60 minutes or until the dough is no longer cool to the touch; may take longer depending on ambient temperature.

Once they are no longer cool, gently stretch the dough into pizza rounds. Cut sheets of parchment paper the size of each pizza dough round, lightly dust with flour and set the dough on top. The parchment makes it easier to get the pizzas in and out of the oven.