Pizza Fantasy


The brand-chef of the culinary studio Culinaryon, Giuseppe D'Angelo, who honed his mastery at the Boscolo Etoile Academy culinary art courses in Tuscany, presents a master class on cooking incredibly tasty pizza with ham and mushrooms. This dish will appeal to not only adults but also children.

Photo: archive of the culinary studio Culinaryon
Ingredients
Wheat flour330 grams170 millilitersExtra virgin olive oil15 millilitersYeast2 grams5 gramsFresh champignons45 gramsHam50 gramsMozzarella cheese90 grams
  • Servings:
  • Preparation time:30 minutes
  • Cooking time:10 minutes
  • Flow temperature:Hot dish
  • Processing Type:Baking
  • Kitchen:Italian
Cooking
  • Step 1.Cook the dough.

    Make pizza dough. Flour flour slide on the work surface. In the center, make a well and pour olive oil into it, add dry yeast. Use a fork to grab the flour from the edges, kneading the butter and yeast.

    Add a little water and salt, continue mixing flour. It is very important to add salt and yeast at different stages.

  • Step 2.Knead the dough.

    Continue to knead the dough on the work surface, stretching it so that all the ingredients are thoroughly mixed.

    Cover the dough with a wrap and let it rise for 30 minutes.

  • Step 3.Fry the mushrooms and prepare the base for the pizza.

    Mushrooms cut into thin slices and fry in a pan with the addition of olive oil. Add sliced ​​medium-sized ham and fry for another couple of minutes.

    Mash a ball of dough into a flat circle. Then gently stretch it to make a round, flat, thin pizza base.

    Grease the dough with olive oil.

  • Step 4.Add the filling.

    Sprinkle the base of the pizza with grated mozzarella evenly.

    Spread the filling. You should not make too thick a layer, the pizza should be thin with a moderate amount of filling.

  • Step 5.Send pizza to the oven.

    Put the pizza in the heated to the maximum (270-300 degrees).

    This pizza is cooked very quickly at high temperatures, 4-5 minutes. Make sure that it does not burn.



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