Method

•  Combine yeast and 40ml water in a small bowl and stir until yeast dissolves
• Add 2 tablespoons flour and stir until combined
• Cover and stand in a warm place for 30 minutes or until foamy
• Place remaining flour in a large bowl, make a well in the centre and add yeast mix, 1½ teaspoons sea salt and 200ml water
• Mix together, then knead on a lightly floured work surface for 10 minutes or use a dough hook with your electric mixer until smooth and elastic
• Divide into 4 and place on a greased oven tray, brush with oil, cover with a tea towel and stand in a warm place for 2 hours or until doubled in size
• Meanwhile make the topping If using dried mushroom, pour over enough boiling water to cover them and let sit for 30 minutes
• Drain the mushrooms and pull apart
• Add 1 tablespoon butter to fry pan and add fresh or dried (soaked and drained) mushrooms and cook briefly until tender (1-2 minutes) season lightly
• Set aside
• For the topping combine garlic, lemon rind, thyme and 2 tsp sea salt in a mortar and, using a pestle, pound to a paste
• Stir in remaining ingredients and season to taste with sea salt and freshly ground black pepper
• On a lightly floured work surface roll out a quarter of the dough to a 25cm round and scatter with cheese, mushrooms and drizzle with a little garlic, lemon and thyme oil
• Cook on a preheated pizza stone or heavy oven tray at 250C for 10 minutes or until golden
• Serve immediately