Mushroom Pizza

A thin, crispy crust blistered by heat, topped with meaty mushrooms exhaling earthy forest aromas. Melted mozzarella provides a generous, stretchy, and creamy finish.

• Prep time: 140 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 776
• Protein: 26 g
• Carbs: 99 g
• Fat: 31 g

Ingredients

• 400 g Wheat flour ( all-purpose )
• 250 ml Mineral water ( lukewarm )
• 15 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt ( fine )
• 30 ml Extra virgin olive oil
• 150 g Tomato caviar
• 250 g Buffalo milk mozzarella ("di bufala") ( diced and drained )
• 200 g Button mushroom ( sliced )
• 100 g Boletus edulis ( cleaned and sliced )
• 1 piece Garlic ( minced )
• 1 tsp Oregano ( dried )
• 100 g Type 00 flour ( sifted )

Instructions

1. Kneading the dough

   Mix the flours (wheat and type 00), the yeast diluted in warm water, and the salt. Knead until the dough is smooth, elastic, and no longer sticks to your fingers. Incorporate the olive oil at the end of kneading.

2. First rise

   Place the dough ball in a floured mixing bowl. Cover with a damp cloth and let it double in size in a warm place. The dough should be puffed up and full of air.

3. Sautéing the mushrooms

   Sauté the sliced mushrooms with the minced garlic in a drizzle of oil. They should release their water and start to brown. This is the secret to not making the dough soggy.

4. Shaping and topping

   Roll out the dough thinly by hand. Spread the tomato caviar, scatter the mozzarella and mushrooms. Sprinkle with oregano.

5. High-heat baking

   Bake at maximum temperature. The crust should be golden with brown spots (leopard spotting) and the cheese should be bubbling.

Chef's tips

• Preheat your oven for at least 45 minutes with the baking sheet inside for an effective thermal shock.
• Do not overload the pizza with tomato sauce, or the dough will remain soggy in the center.
• Squeeze the mozzarella firmly between your hands to remove excess whey before placing it on the dough.

Storage

Keeps for 2 days in the fridge. Reheat in a skillet over medium heat to restore the crispiness of the base.