Pizza with Porcini Mushrooms and Parmesan

Equipment Needed

Stand mixer with dough hook, Mixing bowl, Cling film, Pizza stone or heavy baking tray, Pizza peel or flat baking sheet, Vegetable peeler (for Parmesan shavings)

Method

1. 1.

   Prepare the dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast on low speed. Gradually pour in the cold water, then add the olive oil and salt. Mix for 8-10 minutes until the dough is smooth and elastic. Shape into a ball, place in an oiled bowl, cover with cling film, and rest at room temperature for 1 hour. Divide into two equal balls and refrigerate for 24 hours. Remove 1-2 hours before baking.

   Chef Tip: Cold water and a long overnight proof develop deeper, more complex flavours in the dough — do not skip this step.
2. 2.

   Preheat the oven: Place a pizza stone or heavy baking tray in the oven and preheat to 280-300°C (535-570°F) for at least 30 minutes. A thoroughly preheated stone is essential for a crisp base.

3. 3.

   Prepare the toppings: Season the Mazza Crushed Tomatoes with a pinch of salt and a drizzle of olive oil. Drain the Mazza Porcini Gran Fetta if needed and pat gently to remove excess moisture.

   Chef Tip: Patting the porcini dry prevents a soggy pizza and allows them to caramelise slightly in the oven's intense heat.
4. 4.

   Shape and top the pizzas: On a well-floured surface, gently stretch each dough ball into a round disc, working from the centre outward and leaving a thicker rim. Spread about 100g of seasoned crushed tomatoes over each base, then distribute the porcini mushroom slices evenly across the surface.

5. 5.

   Bake and serve: Slide the pizza onto the preheated stone and bake for 7-10 minutes until the crust is puffed and charred in spots. Remove from the oven, scatter generous Parmesan shavings over the top, and finish with a drizzle of Mazza Extra Virgin Olive Oil. Serve immediately.