In this recipe, I have used tipo 00 pizza flour, to get an extra airy and crispy base. It is perfect for long-term rising, as shown in the recipe, but you can also use wheat flour, a little more yeast, lukewarm water and a shorter rising time to have the pizza ready faster. Use the edible mushroom that tempts you the most. Note: This recipe makes a large portion, so if you do not eat all, freeze the leftovers and heat it for you to enjoy an other day.
Ingredients
- 225 g tipo-00 flour
- 1 pinch dry yeast
- 1 pinch salt
- 1 ½ dl cold water
- 3 tbsp creme fraiche
- 1 clove garlic
- ½ x lime
- 1 pinch black pepper
- 250 g mushroom
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- 1 tbsp dairy butter
- 125 g fresh mozzarella
- 1 handful shredded parmesan
- 1 handful fresh basil
- 1 pinch chili flakes
- ½ x yellow onion
Method
- Add flour, yeast, salt and water to a bowl. Mix together and knead for 15 minutes. Let the dough rise under a cloth for 1 hour. Divide the dough into portions, (one portion makes 2 small pizzas or one large), and place the dough in a plastic box with a lid. Rise for a minimum of 5 hours at room temperature.
- To a small bowl, combine the creme fraiche, minced garlic, lime juice and pepper. Season with a little salt according to how you like it best.
- Slice the mushroom.
- To a bowl, make a marinade of soy sauce, sesame oil, maple syrup and apple cider vinegar. Place the mushrooms to the bowl and combine.
- Melt the butter to a frying pan and fry the mushrooms dry and until they collapse. I like to season with pepper and salt.
- Set the oven to the highest heat (250 degrees Celsius). If you have, this would be the perfect moment to use a pizza stone.
- Add some flour to the table. Shape each roll of pizza dough into a pizza base using your hands. Start from the center and press the dough outwards. It should be thin in the middle and fuller along the outer edges. Transfer it to a baking sheet.
- Spread white sauce, mushrooms, fresh mozzarella, grated Parmesan, fresh basil, chilli flakes and sliced onion all over, with the exception of the edge.
- Bake the pizza to the bottom rack in the oven. About 15 minutes. Keep an eye on it so it doesn't burn.
