Porta Pizza
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt
- 150 gTomato caviar
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 150 gHam (shredded)
- 100 gButton mushroom (thinly sliced)
- 2 tbspExtra virgin olive oil
- 10 pcBasil (whole leaves)
- 200 gTomato passata (mixed with the tomato caviar)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat in a dry, hot oven to restore the crunch.
