To prepare crust, combine 5 tablespoons water, 1 teaspoon oil, and yeast in a bowl. Let stand 2 minutes. Weigh or lightly spoon 5 ounces bread flour into dry measuring cups; level with a knife. Sprinkle bread flour over yeast mixture. Add semolina flour, rosemary, and salt. Stir until just combined. Turn dough onto counter; knead 1 minute. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.
Position an oven rack in lowest setting. Place a pizza stone on lowest rack. Preheat oven and pizza stone to 500°; leave stone in oven 30 minutes.
To prepare topping, heat a nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl. Add mushrooms; sprinkle with 1/4 teaspoon salt. Sauté for 2 minutes. Add garlic and pepper; sauté 3 minutes.
Turn dough out onto a lightly floured surface. Roll dough out to a thin 14-inch circle. Transfer dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475°; bake 5 minutes. Remove from oven. Spread sauce over crust, leaving a 1/2-inch border; top with mozzarella cheese, mushroom mixture, and Parmigiano. Bake 4 minutes or until crust is browned. Slice pizza into 8 wedges.
The crust turns out thin and very crispy; much like the neopolitan crust of my favorite pizza restaurant. Very good flavor and easy to make. I made the recipe as is and everyone loved it. Served with good craft beer. Made it the 2nd time and instead of adding rosemary to the crust I added chopped basil and then topped it with traditional margheriti toppings: sliced tomatoes, fresh basil and fresh mozzarella cheese. Again, it was a big hit. Served it with a malbec. I will be using this recipe often. This is a crust best topped with your lighter toppings. Plan on eating the whole pizza as it doesn't reheat very well. Flavor is still good, but the crust gets soggy, even when reheated in an oven.
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