A true hymn to autumn: here is my porcini mushroom pizza, with chestnuts and smoked cheese. A recipe to be saved that, with some precautions, we can enjoy all year round.
A white base to host many flavors of this beautiful season. With the enveloping taste of chestnuts and the smoky note of scamorza, my porcini mushroom pizza will surprise you.
It is one of my favorite pantry recipes and suitable for all seasons because, apart from cheese, the main ingredients can be both fresh and dried. To evoke the scents of autumn at any time, using dried porcini mushrooms and vacuum-packed boiled chestnuts.
ingredients for 4 porcini pizzas
THING
for the dough
- 400 g of flour type 0
- 100 g of type 1 flour
- 300 ml of water
- 10 g of fresh brewer's yeast or 4 of dry yeast
- 40 ml of extra virgin olive oil
- 1 teaspoon of salt
- a pinch of sugar
- a handful of durum wheat semolina for the work surface
for the filling
- 50g of dried porcini mushrooms
- a bunch of parsley
- 1 clove of garlic
- 2 tablespoons of delicate extra virgin olive oil
- 150 g of boiled chestnuts under vacuum
- 150 g of smoked scamorza
- Salt and Pepper To Taste
HOW TO PREPARE WHITE PIZZA WITH MUSHROOMS
the dough
First, I dissolved the yeast and sugar in a little warm water, then I poured it into the center of the flour, on a pastry board or in a very large bowl. I combined the lukewarm water with the oil and salt, then, little by little, I poured it into the center of the flour. With the help of a fork, I mixed the water from the center, then I gradually incorporated the flour with my hands. I started to knead with energy to mix all the ingredients, until the mixture was elastic but not sticky.
By folding the outer edges of the dough inwards, I created a spherical shape, smooth and compact, which I turned over and turned between the hands resting on the work surface with the palms facing upwards, as if to form a V. This operation is called "pirlatura".
I placed the dough in a bowl greased with oil and covered with a damp cloth, leaving it to rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 °) . Finally, I cut the dough into 4 parts, formed 4 balls, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.
the seasoning
In the meantime I took care of the filling, soaking the mushrooms in water until they were completely rehydrated. I heated the oil and garlic in a non-stick pan, chopped a part of the parsley and poured the drained mushrooms, allowing them to flavor for a few minutes. Still in the same pan, once the mushrooms were set aside, I toasted the chestnuts, half whole and half crumbled.
the filling
Once fully matured, I spread each dough on the surface dusted with durum wheat semolina flour, spreading the dough outwards with the help of my fingertips, but without touching the edges, so as to form the classic cornice during cooking. I then stuffed the pizzas with sautéed mushrooms, added the cheese, cut into thinly rolled slices, and the chestnuts.
cooking
In a pizza oven (mine, the G3 Ferrari Pizza Express Delizia, you can find it here*) 4 minutes of cooking will be enough
To cook it in a normal domestic oven instead bring it to 220 ° and place your pizza on the pan resting on the base, always sprinkled with semolina. Bake the first 18 minutes, then move the porcini mushroom pizza to the top of the oven for the last 2 minutes and get a golden effect on the cornice.
I served with fresh parsley and a drizzle of raw extra virgin olive oil.
Click.
