Deep pizza with spicy ham and mushrooms

See the recipe by Giovanna La Barbera

Blog: La Tavola Allegra

Ingredients
Molino Soncini Cesare Pizza Line Red flour500g
pizza mozzarella300g
tepid water320ml
tomato passata350g
spicy salame250g
salt20g
sugar35g
fresh beer yeast25g
Sicilian extra-virgin olive oil60ml
salt and oregano as desired
mixed dried mushrooms30g

Ingredients for the filling/topping

Recipe:

First, prepare the dough: place the flour in the middle of a deep pot, make a hole in the middle, and place the crumbled beer yeast. Add a little tepid water to the yeast to melt it, and then add the sugar, olive oil and the salt.
Use a fork to work the ingredients together, and bit by bit add all the water. Work together, and then transfer the dough onto a floured work surface. Work it by hand for about 10 minutes, until it becomes soft and elastic. Put the dough back in your floured pot, cover with clingfilm and leave to double in volume in a warm place (about 90 minutes).
While it is rising, place the mushrooms in a little hot water for 15 minutes, to revive them, then wring them out, and cut into large pieces. Gently fry the spicy salame in a non-stick pan - once cooked, cut into round slices and keep somewhere warm. Cut your mozzarella into cubes, and add a little salt and olive oil to your tomato passata. Now your topping is ready.
Once the dough has risen, bake in an pre-heated oven at 190°C for 25 minutes: then remove the dough, cover with the mushrooms, mozzarella and finally the salame. Bake for another five minutes, or until the mozzarella starts to melt. Remove from the oven, and sprinkle with a little dry oregano. Perfect piping hot, but also when slightly cooled.

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