Directions

1. On a floured surface, divide the dough into two pieces, with one being twice the size of the other. Shape them into balls and let the dough proof at room temperature until it almost doubles in size.
   
2. Hand-stretch both dough pieces into rounds, with the larger one reaching about 40 cm across and the smaller one about 25 cm. 
   
3. Place the larger dough round in an ungreased 25 cm springform pan, pressing it into the corners and up the sides so it slightly overhangs.
   
4. Sprinkle 29% Pizza Mozzarella Cheese Shred over the dough and add about half of the Gold Pizza Mozzarella Cheese. Spread the mushroom duxelle on top.
   
5. Cover with the smaller dough round and seal the edges by pinching them together. Cut a few vent holes in the top crust. Evenly spread sauce on the top crust, leaving a border at the edges, and then add the remaining mozzarella, caramelized onions, and sauteed wild mushrooms.
   
6. Bake the pizza in a 225°C oven until the crust sets and the cheese melts, approximately 45 minutes. Allow the hot pizza to rest for 15 minutes before cutting it into wedges and serving, garnished with fried sage leaves.