Mushroom pizza bianca

Method

1. Start by making the pizza dough. Put the flour in a large mixing bowl, sprinkle the yeast on one side and the salt on the other, then mix until combined. Mix the water and oil in a jug, then make a well in the centre of the dry ingredients and pour in the liquid.
2. Using a dinner knife, mix until combined, then turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Lightly oil the mixing bowl, return the dough to it and cover with lightly oiled cling film. Set aside for 1-2 hours until doubled in size (see Make Ahead).
3. Heat the oven to 260°C/240°C fan/gas 10 (or as high as it will go) with 2 baking sheets inside to heat up. Once the dough has risen, knead once or twice to ‘knock it back’ (remove any large air bubbles), then divide into 6 equal pieces. Shape each piece into a ball, then put the dough balls on a baking sheet, cover with lightly oiled cling film and leave to prove for 20 minutes.
4. Meanwhile, stir together the crème fraîche, white wine vinegar/lemon juice, extra-virgin olive oil, crushed garlic and salt. Season with a grinding of black pepper.
5. Stretch or roll out the dough balls to rough 20cm ovals and transfer to a piece of baking paper. Spread with a few spoonfuls of the crème fraîche mixture, leaving a 1-2cm border. Top with some of the mushrooms, grated parmesan (or alternative), a few oregano sprigs and freshly ground black pepper.
6. Slide 2 pizzas at a time onto the hot baking sheets, using the baking paper
   or another baking sheet to help. Bake for 8-10 minutes until crisp and golden. Repeat with the remaining dough and toppings, baking as before. Scatter the pizzas with a few extra oregano leaves, then serve with a drizzle of herb or extra-virgin olive oil, if you like.