Porta Pizza

A thin, elastic dough that crunches under the tooth while remaining soft at the core. The melted mozzarella stretches in shiny strands amidst thinly sliced button mushrooms.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 862
• Protein: 35 g
• Carbs: 101 g
• Fat: 35 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 150 g Tomato caviar
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 150 g Ham ( shredded )
• 100 g Button mushroom ( thinly sliced )
• 2 tbsp Extra virgin olive oil
• 10 piece Basil optional ( whole leaves )
• 200 g Tomato passata ( mixed with the tomato caviar )

Instructions

1. Kneading the dough

   Mix the wheat flour, mineral water, baker's yeast, and sea salt. Knead until the dough is smooth and pulls away perfectly from the sides of the bowl.

2. First proofing

   Shape the dough into a ball and let it rest under a damp cloth. It should double in size and become soft to the touch.

3. Shaping and topping

   Roll out the dough thinly on a floured work surface. Spread the mixture of tomato passata and tomato caviar to obtain a smooth base. Distribute the shredded ham, sliced mushrooms, and diced mozzarella. Add a drizzle of olive oil.

4. High-temperature baking

   Bake on a hot tray. The crust should color quickly and show small brown bubbles. Upon removing from the oven, garnish with fresh basil leaves.

Chef's tips

• Preheat your oven to its maximum capacity, the tray must be scorching hot before placing the pizza on it.
• Do not overwork the dough after rising to keep the gas bubbles inside.

Storage

Keeps for 48 hours in the fridge. Reheat in a dry, hot oven to restore the crunch.