Another pizza. I’ve decided that cooking mushrooms first (as I did here) really adds another layer of flavor to the pizza. Although wild mushrooms would have made this even better, plain button mushrooms did the trick here. Cooked with garlic and red bell peppers in a little olive oil and finished with a splash of white wine and chopped fresh thyme, parsley and oregano, these added a nice texture to the pizza that also had fresh mozzarella, feta and, on Ann’s half, pine nuts. The dough is basically the same as my traditional recipe. I’ve been tinkering with it a little–adding several tablespoons of cornmeal, adding a splash of olive oil and changing the ratio of types of flour, but overall, I think the original recipe is still the best. The wetter the dough, the better it seems to rise and create the kind of crust I want, but the harder it is to work with (particularly getting it from the pizza peel to the pizza stone for the initial baking).