Immagina una pizza dal bordo sottile, fragrante e croccante, che si scioglie in bocca al primo morso. La base è leggera e perfetta per esaltare il condimento semplice ma ricco di sapore, con mozzarella filante e funghi freschi, che aggiungono un gusto terroso e profondo. La cottura in forno ad alta temperatura fa sì che il bordo diventi dorato e croccante, mentre il centro rimane delicato e saporito. Perfetta per chi ama le pizze dalla consistenza leggera, ma con un carattere deciso.
Questa pizza è l'esempio perfetto di come pochi ingredienti possano dare vita a una combinazione irresistibile di sapori, ideale per una cena informale ma senza rinunciare al gusto autentico. 🍕🧀🍄
#PizzaSottile #PizzaCroccante #PizzaMozzarella #Funghi #PizzaGourmet #CucinaItaliana #CucinaSemplice #Pizzalover #Mozzarella #PizzaTime #FoodLover #CiboGustoso #PizzaNight #CucinaCreativa #ComfortFood #CucinaFresca #FoodPorn #Saporita #Pizzeria
Ingredients
Type 00 flour
250 g
Mozzarella
200 g
Porcini mushrooms
200 g
Water
150 ml
Extra virgin olive oil
45 ml
Dry yeast
7 g
Fine salt
5 g
Granulated sugar
5 g
Black pepper
to taste
Dried oregano
to taste
Nutritional Values
Nutritional values per serving
Carbohydrates
Proteins
Fats
Calories
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other
external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions.
Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.
Procedure
0. In a bowl, dissolve the yeast and sugar in the warm water. Let it rest for about 10 minutes, until a light foam forms on the surface. Add the flour and salt, then knead until the dough is smooth and homogeneous. Add the oil and continue kneading for another 5 minutes. Cover the dough with a clean cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
1. In a pan, heat the olive oil and add the garlic clove (if using). When the garlic begins to sizzle, add the sliced mushrooms. Cook over medium heat for about 5-7 minutes, until the mushrooms release their moisture and become soft. Season with salt and pepper to taste.
2. Once the dough has risen, divide it into two equal portions. On a lightly floured surface, roll out each portion into a thin circle (about 25-30 cm in diameter). Place the bases on two baking sheets lined with parchment paper.
3. Evenly distribute the sautéed mushrooms over each pizza crust. Top with the mozzarella, sliced or diced, ensuring the entire surface is covered. Add a pinch of oregano, if desired, and a drizzle of olive oil on top.
4. Preheat the oven to 250°C (preferably fan-assisted). Bake the pizzas in the preheated oven for about 8-10 minutes, or until the base is golden and crispy and the mozzarella has melted and formed a light crust.
5. Once cooked, remove the pizza from the oven and let it rest for a minute before slicing. You can add an extra drizzle of olive oil and a sprinkle of black pepper just before serving.
6. If you want an even crispier pizza, you can cook the crust separately for 5 minutes before adding the toppings. You can also top the pizza with other vegetables like grilled zucchini or caramelized red onions, if you like!
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40 minuti
Media
2
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.