4 pizzas
Funghi
- 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
- 70 g
- Fior di latte, diced and drained
- 75 g
- Button mushrooms, thinly sliced and dry-fried
- 70 g
- Garlic, finely chopped in the mushrooms
- 2.0 g
- Extra virgin olive oil
- 6.0 g
- Fresh parsley after baking
- 1.0 g
Total dough474 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 in a hot, dry pan until all the liquid has gone, adding the garlic at the end.
- Let the mushrooms cool and spread them evenly over the cheese.
- 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.
Mushrooms are ninety per cent water, and all of that water wants to get out into your pizza. Dry-fry them first and they turn concentrated, dark and genuinely full of flavour.
Neapolitan tradition – a classic simple pizza with no AVPN status.
Topping order
- Tomato sauce
- Fior di latte
- Mushrooms
- Olive oil
- Parsley after the oven
Common mistakes
- Raw mushrooms, the most common cause of a watery mushroom pizza.
- Mushrooms fried in butter, which makes the pizza greasy.
- Too many mushrooms, which squash the cheese.
Tips
- Mix the button mushrooms with a few dried porcini, soaked and squeezed out, for more flavour.
- The parsley goes on after the oven, otherwise it turns black.
Variations
- Bianca funghi without tomato sauce.
- With truffle oil – then you're getting close to a tartufo.
- With salsiccia – then it's funghi e salsiccia.
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 Funghi settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Funghi e Salsiccia
- Porcini
- Prosciutto e Funghi
- Wet pizza – water pooling in the middle
- Stretching – push the gas towards the rim, never out of it
