Prepare the dough: Use your favorite Neapolitan dough ball (see post guides for recipe options). Lightly flour your surface, press from the center outward to preserve the rim, and stretch into a 10–12 inch round. Transfer to a floured pizza peel.
Add the cream base: Spread a thin, even layer of heavy cream over the stretched dough as your white sauce substitute.
Pre-bake the base: For standard home ovens using a preheated stone or steel, pre-bake the cream-covered base for 2–3 minutes until the bottom sets and the rim puffs. (Note: If using a dedicated high-heat pizza oven, skip this pre-bake step entirely and add all toppings right away for a single fast bake).
Add toppings: Pull the base out (if using a home oven) and distribute the grated Parmesan, crumbled feta, mozzarella, and sliced mushrooms evenly over the top.
Finish baking: Return to the oven and bake for another 3–5 minutes until the cheese is bubbling and the crust is golden with light spotting.
