Ingredients

• For dough for 30 thin-crust, 12 inch pizzas.
• 2700 gms - refined flour.
• 300 gms - semolina.
• 300 ml - milk.
• 1200 ml - water.
• 300 ml - olive oil.
• 108 gms - yeast (fresh).
• 25 gms - sugar.
• 60 gms - salt.
• .
• For Topping: 30 gms - Morel mushrooms dry soaked.
• 50 gms - Shitake mushroom boiled.
• 60 gms - button mushroom raw.
• 30 gms - chanterelle mushrooms raw| For Pizza sauce: 400 gms - fresh tomato.
• 15 gms - basil.
• salt to taste.
• sugar to taste.
• 03 gms - Oregano (dry).
• 75 ml - olive oil.

How to Make Pizza Quattro Funghi

• To make pizza dough, combines all the ingredients for the dough and knead it together.
• For best results, leave the dough at room temperature for at least one hour.
• For the topping, cut tomatoes into halves and sprinkle salt, sugar and basil and allow it for roasting in preheated oven for 10 minutes in the temperature of 180 degrees C.
• Make a puree out of it and reduce it in to half. At the end, add dry oregano, olive and correct the seasoning.
• Toss the mushrooms with white wine (optional), salt and pepper.
• Weigh the dough around 180 g per portions and roll it into even round shape.
• Apply pizza sauce on top of the rolled pizza leaving a gap of half inches in diameter, top up with mushrooms and mozzarella cheese.
• Bake it in the preheated oven for 5-6 mins in the temperature of 200 degrees C.
• While baking in the oven, turn around the pizza in order to get even colour in the crust.
• Sprinkle fresh basil leaves on top and serve hot.