4 pizzas
Funghi e Salsiccia
- 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
- Peeled San Marzano tomatoes, crushed by hand
- 65 g
- Fior di latte, diced and drained
- 70 g
- Button mushrooms, dry-fried
- 50 g
- Salsiccia, crumbled raw
- 50 g
- Extra virgin olive oil
- 6.0 g
- Fresh thyme optional
- 0.5 g
Total dough492 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 and let them cool.
- Alternate mushrooms and sausage chunks so no part of the pizza is overloaded.
- 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.
Mushroom and sausage is one of the most satisfying combinations, and one of the heaviest. Keep the amounts down, dry-fry the mushrooms and leave the sausage raw when it goes on.
Neapolitan tradition – a common combination on Neapolitan menus, not regulated in the disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Mushrooms
- Salsiccia in chunks
- Olive oil
Common mistakes
- Full amounts of both mushrooms and sausage – that's 120 g of moist topping.
- Pre-cooked sausage that dries out in the oven.
- Putting the sausage under the cheese, where it steams.
Tips
- Weigh the topping the first time; this pizza easily gets too heavy.
- A pinch of fennel seed strengthens the sausage's Italian character.
Variations
- Boscaiola with smoked cheese and mixed mushrooms.
- Without tomato sauce, as a white version.
Recalculate the recipe
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Boscaiola
- Funghi
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
