Roasted garlic and wild mushroom pizza

For the roasted garlic:
12 garlic cloves, peeled and trimmed
1 tablespoon olive oil

METHOD
1. The first order of business is to make the pizza dough. In the bowl of a freestanding electric mixer, or in a large mixing bowl, dissolve the yeast in the water and add the honey and stir together and set aside. Leave for 2 -3 minutes until the water becomes cloudy and then stir in the olive oil. If you are using an electric mixer, then combine the flour and salt and add them to the yeast mixture at once. Mix together using the paddle attachment and then change to the dough hook. Knead at low speed for 2 minutes and then increase to medium speed and knead and knead for about 5 minutes. The dough should easily come clean away from the bowl of the and clusters around the dough hook. Hold on to the machine if it bounces around. Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. It should be smooth and elastic. When you press it with your finger, it should slowly spring back, and it should not feel tacky.
2.If you are making the dough by hand, combine the flour and salt and fold the flour into the yeast and water mixture a third at a time using a wooden spoon. As soon as you can scrape the dough out in one piece, scrape it on a lightly floured work surface and knead for 10 minutes, adding flour as necessary, until the dough becomes smooth and elastic.
3.If you are using a food processor, mix the yeast, water, honey and olive oil together in a small bowl or a measuring jug. Place the flour and salt in a food processor fitted with the steel blade and pulse once or twice and then with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blade. Remove the dough from the processor and knead it by hand on a lightly floured surface for a couple of minutes, adding flour as necessary until it is smooth and elastic.
4.Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl with cling film and leave it in a warm spot to rise for at least 30 minutes. Alternatively, you can leave it for up to an hour. When the dough is ready, it will stretch as it is gently pulled.
5.Divide the dough into 2 or 4 equal balls, depending on how large you want your pizzas. Shape each ball gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm for about a minute, until it feels smooth and firm. Put the balls on a tray or platter, cover them with lightly oiled cling fil, or a damp towel and leave to rest, for at least 30 minutes. At this point, the dough balls can be covered with cling film and refrigerated for 1-2 days. You will need to punch them down again when you are ready to roll out the pizzas.
6.For the roasted garlic, toss the garlic cloves with the olive oil and red chili flakes in a small baking dish. Place the dish in an oven that is preheated 190dC/375dFH and roast the garlic, stirring occasionally, for 15-20 minutes, until the cloves are lightly browned. Watch the garlic as it browns because it takes on a bitter taste if it is roasted for too long. Remove from the oven and leave to cool. The garlic can be kept in the fridge, covered until needed.
7.Make the mushroom topping while the pizza dough is resting. Heat a large saucepan over a medium high heat and add the olive oil. When it is hot, add the onions and sauté for a couple of minutes, until they turn translucent and soften. Add the mushrooms and sauté for 5 minutes until they are lightly browned. Add the oregano and roasted garlic and continue to cook, stirring, for about 5 minutes, until the mushrooms are tender and fragrant. Season with salt and pepper, taste and correct seasoning and remove from the heat.
8.Preheat the oven to 250dC/500dFH or to its maximum and place a pizza stone in it to heat. In the meantime, press out the dough and place a ball of dough on lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 18-20cm in diameter for small pizzas. 30-35 cm for larger ones. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around the edge of the circle. Brush everything but the rim with a little olive oil, then sprinkle on the fontina and mozzarella cheeses. Sprinkle the sautéed mushrooms over the cheese, then top the pizzas as you like.
9.Dust a pizza paddle or a rimless flat baking tray with semolina and slip it under a pizza. Slide the pizza on to the hot baking stone or into a pizza pan, or place the pizza on the stone--- the heat from the will help it achieve a crisp crust. Bake for about 10 minutes, until the cheese topping is bubbling and the rim of the crust is a deep golden brown.

10. Use the pizza paddle to slide the pizza out of the oven and on to a cutting board. Repeat with the remaining pizzas. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve at once.