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Copycat Mellow Mushroom Pizza Dough

This Copycat Mellow Mushroom Pizza Dough yields the perfect blend of crisp and chewy pizza crust. It’s my favorite from-scratch pizza dough recipe!

Copycat Mellow Mushroom Pizza Dough

FIRST. Do you know about the Mellow Mushroom? The first time I had Mellow Mushroom Pizza was in Boone, NC when I was in high school. Since then I have been obsessed. So of course I had to make a copycat Mellow Mushroom pizza dough recipe.

They say the secret is spring water in the dough – like it says that right on the box. BUT *I* say the secret is the molasses that feeds the yeast. Obviously I’m just guessing because they never gave me their pizza dough recipe, but the molasses are what made the biggest difference for me here at home with texture, flavor, and color.

Now I just need to bribe Chad to build me a pizza oven.

So. If you are looking for a fast pizza dough recipe, you need to check out my 10 Minute Pizza Dough. It’s terrific.

If you have some time to languish over traditional dough, THIS IS THE ONE YOU WANT.

Copycat Mellow Mushroom Pizza Dough

Actual active time is only a few minutes of kneading. The rest of the time is spent with the dough rising; you can walk away.

Copycat Mellow Mushroom Pizza Dough

This pizza crust can handle a HEAP of toppings (check this Pulled Pork Pizza Recipe), but is also perfect for minimal classic pizza toppings (my kids are obsessed with pepperoni and black olives).

Copycat Mellow Mushroom Pizza Dough

If you have a pizza stone, USE IT. Pizza stones turn the outside of your pizza crust the perfect amount of crisp. If you DON’T have a pizza stone, don’t fret. You can use a regular baking sheet or I like to use this Pizza Pan ( the holes in the pan make for a nice crisp bottom crust).

Copycat Mellow Mushroom Pizza Dough

Homemade pizza LIKE A PRO!

This Homemade Pizza Sauce Recipe from my friend Nicole over at Or Whatever You Do is also a total winner! Delicious homemade pizza sauce to add to your Copycat Mellow Mushroom Pizza Dough. Pizza skillzzzzz.

Copycat Mellow Mushroom Pizza Dough
Yield: 2 pizzas

Copycat Mellow Mushroom Pizza Dough

Prep Time: 10 minutes
Rise Time: 2 hours
Cook Time: 7 minutes
Total Time: 2 hours 17 minutes

This Copycat Mellow Mushroom Pizza Dough yields the perfect blend of crisp and chewy pizza crust.

Ingredients

  • 1 ½ cups warm water (check your yeast package for exact temperature recommendations)
  • 2 tablespoons molasses
  • 4 ½ teaspoons active dry yeast (2 (¼ ounce) packets)
  • 3 ½ cups all purpose flour (plus more for your work space)
  • 2 teaspoons salt
  • 1 tablespoon olive oil (plus more to brush on the crust before baking)
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Stir together the warm water and molasses until the molasses dissolve (I like to do this in a liquid measuring cup). Add the yeast and let it sit for about 2 minutes.
  2. If you have a stand mixer, go ahead and add the flour and salt to the mixer bowl and start it on low using the dough hook attachment. If you are working without a stand mixer, quickly whisk together the flour and salt. Pour the wet mixture into the dry mixture. Add the olive oil.
  3. Again, if you are using a stand mixer, let it continue on low for about 5 minutes. If you are working without a mixer, stir together all the ingredients and then knead in the bowl with your hands for 5-7 minutes.
  4. With floured hands, form the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for 2 hours (it should at least double in size). ***See Note***
  5. To make the pizza, preheat the oven to 525F. NOT BROIL. If you are using a pizza stone, be sure to preheat it with the oven. Scatter a little flour or cornmeal on your pizza peel (if using) or onto your baking sheet. Stretch half the dough to your desired shape. Brush the crust with olive oil and sprinkle it with grated Parmesan cheese. Top as desired.
  6. Bake the pizza for 6- 7 mins.

Nutrition Information:

Yield:

16

Serving Size:

2

Amount Per Serving: Calories: 122Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 280mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 4g

Did you make this recipe?

I'd love to hear from you! Leave a comment or review, or share a photo on Instagram! Tag @sugardishme and use #sugardishme

If you love making pizza at home you should also try…

10 Minute Pizza Dough

10 Minute Pizza Dough from Scratch

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Chicken Cordon Bleu Pizza

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Jim Dollar

Tuesday 16th of June 2020

What to do with the unused half of the dough? How to store it? How to bring it out of storage? How long will it "keep" in storage? So many questions!

Victoria Hi

Saturday 25th of April 2020

It's aa honey wheat recipe and that's all I know. I worked for them for years. The dough is always made at the distribution ce ter as well as the sauce so we never got recipes, ever.

Victoria Hi

Saturday 25th of April 2020

We never used oil for the crust at mellow it was always butter as why your vegan pizza didn't have the parm or sheen

Leanne Robinson

Thursday 20th of June 2019

I may have screwed up the rise on this because I left it outside (in a large bowl covered in plastic wrap) in 100 degree temps for longer than 2 hours. It had deflated when I returned to it. It ended up not being stretchy, so when I tried to spread it with my hands before placing in the pan it just ripped. I ended up having to place it in the pan and smash it out to full size. It also did not rise very much. Any tips?

Jo Dunkle

Saturday 23rd of May 2020

@Leanne Robinson, Hey Leanne! I have recently begun baking (like the rest of the world that's furloughed and home all the time now) and if you let your dough rise for too long then there isn't anything else for the yeast to eat and it won't rise as well. I typically will let it rise for just under the time that is suggested and after I pound it out and put into whatever shape I want it in (ie bread, buns, rolls...) then I'll let it rest/rise for another 15-30 minutes.

Leanne Robinson

Thursday 20th of June 2019

I just remembered I had to use 2/3 wheat flour because I ran out of white. That’s probably why it wouldn’t tretch and now is not chewy. I guess it’s all my fault! Lol. I’ll have to try again another day.

Brianna

Saturday 2nd of March 2019

Hello there! I can't find the **Note** that you mentioned in step #4. Apologies of it is right in front of me but I've looked several times. Thank you!

Brianna

Jim Dollar

Tuesday 16th of June 2020

@Brianna, Yeah. I'm sure the missing **Note** holds the key to everything absent in my life. We're dying here.