Directions

For the dough

1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork. Add 2 cups of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. Add an additional 1 cup of flour and knead to incorporate. Transfer the dough to a work surface floured with the remaining 1/2 cup of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rest for 90 minutes at room temperature. Divide the dough into 4 balls.

For the pizza

1. Preheat oven to 450 °F with the rack in the top position.
2. In a frying pan, heat the olive oil and brown the garlic for 1 minute. Sauté the mushrooms until they become deep brown in colour. Season with salt and pepper. Set aside.
3. Roll out a ball of dough into a 40-cm circle. Spread the béchamel sauce over the dough and sprinkle with grated nutmeg. Top the pizza with the sautéed mushrooms, goat cheese and Mozzarellissima.
4. Bake for 20 minutes, or until the crust becomes crispy and the cheese is browned.
5. Garnish with fresh parsley and serve.