To make dough: Using a stand mixer with dough hook attachment, whisk together all ingredients except flour in bowl of mixer. Add flour and turn on low speed for 30 seconds. Turn mixer to medium speed and mix for two minutes. Put dough on a floured surface and cut into four equal pieces. Roll each piece of dough into a ball. Oil surface of sheet pan with olive oil and place dough balls at least 6 inches apart. Brush olive oil over dough and cover with plastic wrap or bag. Proof dough for 30 minutes in refrigerator before baking.

If making only 1 or 2 pizzas, freeze unused dough for future pizzas.

To make white garlic sauce: While dough is proofing, place garlic and olive oil (enough to completely submerge the garlic in baking dish) and cover with tin foil. Bake in oven set at 325° for about 30 to 40 minutes. Garlic will be a light golden color and soft. Strain garlic and oil. Put garlic in blender and blend, drizzling in ¼ cup of oil. Sauce will be smooth in consistency. Save extra oil for future cooking and flavoring.

To make roasted mushrooms: Toss mushrooms with oil, salt and pepper. Place on sheet pan and roast at 350° for 20 to 30 minutes.

To assemble and bake pizza: Preheat oven to 500°. Let dough come to room temperature before forming pizza. Place dough ball on a cornmeal-dusted surface. Sprinkle cornmeal on top and bottom to prevent dough from sticking. Shape each dough ball into 14-inch pizza rounds. Dust pizza stone or sheet pan with cornmeal and place formed pizza dough onto stone or pan.

Brush each pizza with white garlic sauce. Spread mushroom mixture evenly on each pizza. Crumble goat cheese over each pizza, then cover with shredded fontina and shaved Parmesan or Pecorino-Romano. Slide pizza into oven. Rotate the pizza after 5 minutes, then bake another 2 or 3 minutes, until crust is golden and cheese is melted. Garnish with shaved black summer truffles and microgreens.

Makes 4 (14-inch) pizza pies.