I love mushrooms in all kinds of dishes. Pizza funghi is usually my first choice when it comes to make a vegetarian pizza. The ingredients harmonize beautifully and the final
product is usually always a satisfying experience. To get a great pizza one needs to choose quality ingredients, prepare a good dough for the base, a traditionally tomato based sauce and the right kind of toppings. Only if all factors are working together smoothly will the resulting pizza be what one desired it to be. After experimenting for years I found my prefered recipes for pizza dough and sauce and the feedback I got from family and friends has been great and encouraged me to stick to this proven recipes.
Preparation time: 30 minutes
Cooking time: at least 13 minutes
Resting time of dough: 8 hours
Total time needed: at least 8 H 45 minutes
Grade of Difficulty: standard
- 500 gram / 1.1 pounds wheat flour (optional - Use brown bread wheat flour instead)
- 300 ml lukewarm water (It should ideally be chlorine free. So either use spring water or let your tap water stand open for 24 hours so the chlorine can evaporate)
- 1.5 tsp. ground sea salt
- 1.7 gram / 0.07 oz. dry yeast
How to prepare the pizza dough
- Add all ingredients to a large bowl and knead them for at least 20 minutes into a smooth and elastic dough. If you have use a electrical dough kneading machine alternatively share the kneading time with 2 or 3 other family members otherwise it might get really hard on your hands :-). Don't take shortcuts here it is really worth it
- Cover the dough ball with a moist cloth and let it stand at room temperature for 2 hours.
- Cut dough ball into 4 equally sized balls, cover them again with the damp cloth and let them rest for at least another 6 hours
Pizza Sauce Ingredients
- 400 gram / 14.1 oz. can of quality peeled Italian tomatoes. Ideally you should look out for San Marzano tomatoes that are grown at the slopes of Mount Vesuvius and that are regarded as the best tasting, canned tomatoes that could be used for pizza sauce. They are usually marked with the DOP stamp which is the certificate that they are from this region in the south of Italy. However as those tomatoes are really expensive and not easily available in many parts of the world you might want to go with another Italian peeled plum tomato instead. Just have a look at the bottom of your can to see the stamp that explains to you when the tomatoes have been harvested and processed,
- Secondly you will need 2 tsp. of ground sea salt
- 10 fresh leaves of sweet basil, finely chopped (optional - replace with oregano instead)
How to prepare the
- Open can and pore tomatoes into a flat bottomed glass bowl or stainless steel pot
- Add salt and basil leaves
- Use a potato masher and carefully mash the peeled tomatoes till there are only a few small lumps left in the sauce
- Use a whisk to mix the ingredients well
- Now pour the sauce into a sieve and let the excess moisture drain off into a storage container. Place the juice in the fridge for later use.
- Place the sauce in another tub and use for your pizza
- This recipe should yield enough sauce for 4 to 5 pizzas.
- Leftover sauce can be stored in the freezer for later use.
- 100 gram / 3.5 oz mushrooms, sliced
- 400 gram / 14 oz cheddar, mozzarella or cheese of your choice
- Salt and pepper
- approximately 100 ml / 3.38 liquid oz Pizza sauce
How to prepare
- Roll or pull each dough ball into a thin base (3 to 4 mm / 0.11 to 0.15 inch) and place on a baking tray that is covered with backing paper
- Add pizza sauce, (not to much a good pizza shouldn't be soaked in sauce), cheese, sliced mushrooms, ham slices, salt and pepper and bake in the preheated oven on the middle shelf at 250 degrees Celsius / 482 Fahrenheit for 12 to 13 minutes. "Note - The hotter the oven the less time the pizza will need to bake
- Remove from oven and enjoy Pizza Funghi hot
- Optional - Add garlic and crushed chilli to taste
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