Pizza mushrooms and radicchio
78 recipes
Sausage pizza pizza and mushrooms
ingredients
servings
4
Type 1 wheat flour
350 oz
Water
250 oz
Liquid sourdough starter
50 oz
White sugar
10 oz
Iodized salt
15 oz
Olive oil
15 oz
Pork sausage
250 oz
Champignon mushrooms
250 oz
Mozzarella, Fior di latte
400 oz
Bakery products from Italy - Calabria
Sausage pizza pizza and mushrooms
Sausage pizza pizza and mushrooms
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Long-stack pizza with mother's yeast
preparation
step 1
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
step 2
Add the flour to absorption at a time and finally put oil and salt.
step 3
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then repeat the operation two more times at half an hour intervals.
step 4
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.
step 5
Approx. 2h before baking remove from fridge and bring back to room temperature.
step 6
Brown the sausage extracted from the gut for about ten minutes and sliced the fungus
step 7
Fold the dough on the planter and widen gently with your fingers; Transfer the dough on a 30x40 baking tray (I use those in blue-colored professional and stuff with mushrooms and fjordilatte sausage
step 8
Bake at max temperature at the bottom of the oven for about 10 min and then another 5 in the middle part (the time varies depending on the ovens)
