Soft home-made pizza with mushroom and wurstel

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare Pizza Line Red Pizza flour600g
extra-virgin olive oil50ml
beer yeast10g
honey1/2 tablespoon
salt1 teaspoon

Ingredients for the filling/topping

For the topping:
200ml tomato paste, 200g mozzarella, oregano, 100g wurstel, 200g Italian champignon mushrooms


Place the tomatoes, salt, oregano and oil in a pot, and leave to soak together in water. Cut your cleaned mushrooms in small pieces. Now we can start to prepare the dough.
Melt the yeast and honey in 400ml water: place your flour in the bowl of your doughmaker, and slowly add the suspension, working it together using the hook attachment for a few minutes. Add the oil and finally the salt. Leave it to rest for 20 minutes, then cover with clingfilm and leave to rise in the oven (off) for at least four hours with the oven-light on. Place your risen dough on a floured surface, work briefly and form into dough balls of around 200g each. Brush the surface with the oil, cover with clingfilm and leave to rest for 3 hours.
Take each of the risen dough balls in turn, roll it hard with your hands and cook for 2/3 minutes at 200°C, then add the toppings and bake until golden at 190°C. Serve hot!


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