4 pizzas
Boscaiola
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 60 g
- Mixed mushrooms, dry-fried button, chanterelle or porcini
- 60 g
- Salsiccia, crumbled
- 45 g
- Provola affumicata, diced
- 25 g
- Extra virgin olive oil
- 6.0 g
- Fresh parsley after baking
- 1.0 g
Total dough447 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Dry-fry the mushrooms hard until they have taken colour and all the liquid has gone.
- Spread the sausage in small pieces between the mushrooms so it cooks evenly.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Boscaiola is the woodcutter's pizza: mushrooms, sausage and smoky cheese. It is only good if the mushrooms lose their water in a hot pan before they meet the dough.
outside AVPN – a regional Italian pizza, not part of the Neapolitan disciplinare.
Topping order
- Fior di latte
- Provola
- Mushrooms
- Salsiccia
- Olive oil
Common mistakes
- Wet mushrooms straight on the pizza.
- Too much smoked cheese, which takes over the whole flavour.
- Adding tomato sauce and making the pizza too wet.
Tips
- Frozen porcini work well if you fry them straight from the freezer without thawing.
- A drop of truffle oil after the oven boosts the woodland flavour without dominating.
Variations
- With tomato sauce for a red boscaiola.
- Vegetarian, with no sausage but more mushrooms and thyme.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Boscaiola settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Funghi
- Funghi e Salsiccia
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Wet pizza – water pooling in the middle
- Stretching – push the gas towards the rim, never out of it
