1. Mix water, yeast, and sugar together in a stand mixer. Once the sugar is dissolved, add half of both types of flour. Stir until there are no more lumps.

2. Add salt and oil, mix slightly, then add the rest of the flour in two batches (if the dough feels too wet, you can add Tipo 00 flour).

3. Take the dough out of the mixer and knead it very thoroughly. Preferably for 10-12 minutes until it is completely smooth and elastic to the touch, then let the dough rise in the fridge for about an hour.

4. Form small dough balls of about 160 g each, knead them again briefly, and let them rise for 30 minutes on the kitchen counter. Preheat the oven to 250ºC, and optionally place a pizza stone in the oven.

5. Clean your mushrooms thoroughly with a small brush. Slice the zucchini, onions, and mushrooms thinly and place them in a bowl. Add olive oil, salt, and pepper, and toss everything together.

6. Roll out your pizza dough into 2 pizzas, as thin as you can without tearing it.

7. Spread tomato sauce evenly over the entire pizza and then a thin layer of mushrooms, zucchini, and onions. (Save 2 handfuls of zucchini and mushrooms).

8. Distribute the mozzarella and finally small dollops of mascarpone around the pizza.

9. When your oven is blazing hot, place the pizzas in the oven and bake for about 10-12 minutes until they are golden and crispy at the bottom.

Garnish with a bit of the raw vegetables at the end.