Sausage pizza pizza and mushrooms
78 recipes
Pizza mushrooms and radicchio
ingredients
servings
6
Type 1 wheat flour
500 grams
Water
300 grams
Liquid sourdough starter
50 grams
Iodized salt
15 grams
White sugar
10 grams
Olive oil
10 grams
Red radish
300 grams
Champignon mushrooms
200 grams
Mozzarella, Fior di latte
400 grams
Bakery products from Italy - Calabria
Pizza mushrooms and radicchio
Pizza mushrooms and radicchio
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Long-time pasta with pasta
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-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 take off from the fridge, form buns and bring back to room temperature.
step 6
Sprinkle the chopped radicchio in olive oil until it is smooth and cut the sliced champignons
step 7
Spread the panet gently with your fingers from the center towards the edges and garnish with the radish the mushrooms and the mozzarella
step 8
Bake at max temperature for 10-15 minutes. I alternatively use the combo method, that is, pre-cooking of the base garnished on text for piadine and finishing under the grill of the oven at max temperature.
