Mushroom Pizza
Ingredients
- 400 gWheat flour (all-purpose)
- 250 mlMineral water (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 10 gGray sea salt (fine)
- 30 mlExtra virgin olive oil
- 150 gTomato caviar
- 250 gBuffalo milk mozzarella ("di bufala") (diced and drained)
- 200 gButton mushroom (sliced)
- 100 gBoletus edulis (cleaned and sliced)
- 1 pcGarlic (minced)
- 1 tspOregano (dried)
- 100 gType 00 flour (sifted)
Method
A thin, crispy crust blistered by heat, topped with meaty mushrooms exhaling earthy forest aromas. Melted mozzarella provides a generous, stretchy, and creamy finish.
- 1
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
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
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
Roll out the dough thinly by hand. Spread the tomato caviar, scatter the mozzarella and mushrooms. Sprinkle with oregano.
- 5
Bake at maximum temperature. The crust should be golden with brown spots (leopard spotting) and the cheese should be bubbling.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a skillet over medium heat to restore the crispiness of the base.
