1 teaspoon

sugar
2 1/4 teaspoons

fast rise yeast
1/2 cup

warm water

(100 - 110 )
6 2/3 ounces all-purpose flour, divided or 1 1/2 cups

all-purpose flour
1/2 teaspoon

salt, divided
cooking spray
2 teaspoons

cornmeal
2 teaspoons

olive oil
2 cups

shiitake mushroom caps, thinly sliced
2 cups

cremini mushrooms, thinly sliced
1 1/2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces

portabella mushrooms
2 1/2 ounces Fontina cheese, shredded and divided or 2/3 cup

Fontina cheese
2 teaspoons

fresh thyme, chopped
1/2 teaspoon

truffle oil
1 ounce grated fresh parmesan cheese or 1/4 cup

grated

fresh parmesan cheese
1/4 teaspoon sea salt or 1/4 teaspoon

flake

salt