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• Preheat oven to 450 degrees with the stone inside (the stone needs to be heated with the oven)
• Divide all ingredients in half
• On a lightly floured surface, roll dough out to a very thin circle (rough is good, it looks more rustic) about 9-12 inches
• Lift dough and place on top of pizza peel that is liberally spread with coarse cornmeal and adjust shape
• Spoon garlic sauce over the surface of the dough right to the edges
• *Optional: sprinkle with red pepper flakes to taste
• Lay 4 provolone slices over the dough
• Sprinkle oregano leaves over cheese
• Add porcini, crimini and shitake
• Top with grated cheese and drizzle with olive oil
• Using the peel, with a swift motion, place pizza in the center of a baking stone
• Cook pizza for about 15-20 minutes, until the edges are lightly browned and cheese is bubbly
• Repeat with remaining dough and toppings
  
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