Shiitake and Chanterelle Pizzas with Goat Cheese

Ingredients

• 1.5 teaspoons active yeast dry
• 3 tablespoons bread flour 
• 6 ounces chanterelles fresh thinly sliced
• 1.5 teaspoons coarse kosher salt 
• 2 tablespoons chives fresh sliced
• 6 ounces mushroom caps fresh stemmed thinly sliced
• 6 ounces goat cheese fresh chilled crumbled soft
• 3 tablespoons olive oil plus additional extra-virgin for brushing
• 3.5 tablespoons olive oil extra-virgin divided
• 0.7 cup parmesan cheese freshly grated
• 1 cup coarsely whole-milk mozzarella cheese packed grated ()
• 1 teaspoon sugar 
• 2 servings additional unbleached all purpose flour (for kneading and shaping)
• 1 cup warm water (105°F to 115°F)

Equipment

• frying pan
• baking sheet
• oven
• ziploc bags
• measuring cup

Directions

1. Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup.
2. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
3. Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag.
4. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing.
5. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
6. Heat 3 tablespoons oil in large skillet over medium-high heat.
7. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
8. Sprinkle 2 large sheets of parchment with flour.
9. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back.
10. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours.
11. Let stand at room temperature 30 minutes.
12. Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet.
13. Bake 8 minutes; reverse sheets.
14. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes.
15. Sprinkle with chives.