Pizza with porcini mushrooms and smoked scamorza cheese
Ingredients
4 persons
- 800 Gram flower
- 4 deciliter water
- 72 Gram verse summary
- 8 tablespoons olive oil
- 4 coffee spoons salt
- 4 sniff sugar
- 12 tablespoons ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 600 Gram Porcini mushroom
- 400 Gram smoked scamorza
- Crispy sage
- 600 Gram Grated lard
Preparation
-
1
Sprinkle the flour onto your work surface and make a well in the center. Mix in the olive oil, salt, and sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
-
2
Knead the mixture by hand until a homogeneous and smooth dough. Roll the dough into a ball, cover with a clean kitchen towel, and let rise for at least 90 minutes in a warm place or overnight in the refrigerator, covered with plastic wrap.
-
3
Roll out the dough just before baking and flatten it with your fingertips to the desired thickness. Start in the middle and work towards the edges, rotating the pizza as you go.
-
4
Top the pizza with tomato passata, scamorza, porcini mushrooms, and sage, then bake in the oven. How long a pizza needs to bake depends on the heat of your oven. But it's easy to see when your pizza is ready: once the crust starts to brown and the ingredients melt. So keep an eye on your pizza regularly.
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5
Grate the lardo cold over the baked pizza.
