Boscaiola Recipe
Fresh mozzarella, pizza sauce, parmacotto & white mushrooms
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F or 43°C) with sugar and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Form into a ball.
- 4
Let the Dough Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Assembling the Pizza
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C) for at least 30 minutes to ensure it's hot enough for baking.
- 6
Prepare the Mushrooms
Clean the white mushrooms with a damp cloth and slice them thinly.
- 7
Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a round shape, about 12 inches in diameter.
- 8
Add Sauce and Toppings
Transfer the rolled-out dough to a pizza stone or baking sheet. Spread pizza sauce evenly over the surface. Tear fresh mozzarella into pieces and evenly distribute over the sauce. Add the sliced parmacotto and mushrooms on top.
- 9
Drizzle with Olive Oil
Lightly drizzle olive oil over the assembled pizza and season with salt and pepper to taste.
- 10
Bake the Pizza
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
- 11
Garnish and Serve
Once baked, remove the pizza from the oven. Garnish with fresh basil leaves before slicing. Serve hot.
