Porcini White Pizza
Experience the earthy, luxurious taste of the Italian forest with our White Pizza with Porcinis. Forget the tomato sauce; this "Pizza Bianca" focuses on the intense aroma of rehydrated porcini mushrooms and the nutty melt of Fontina cheese. Baked on a traditional pizza stone, the crust is perfectly crisp with a hint of honey for balance. It’s a masterpiece of simple, high-quality ingredients.
| Prep Time | Bake Time | Yield |
|---|---|---|
| 1.5 Hours | 15 Minutes | Multiple Pizzas |
Ingredients
- Handmade Crust: 2 1/2 lbs Bread Flour, 1 oz Salt, 1/2 oz Honey, 2 1/2 cups Warm Water, 1 pkg (.25 oz) Active Dry Yeast, 3 tbsp Olive Oil.
- Mushroom Topping: 8 oz Rehydrated Porcini Mushrooms, 1 clove Garlic (minced), Salt & Pepper to taste.
- The Cheeses: 1 cup Shredded Fontina Cheese, 1/2 cup Grated Parmesan Cheese.
- Finishing Touches: 1/8 cup Cornmeal (for the peel), 2 tbsp Fresh Parsley (chopped).
Instructions
- Dough Masterclass: Mix flour, salt, honey, and water on low for 2 minutes using a dough hook. Add yeast and mix for 6 minutes on medium. Add oil and mix for 2 more minutes. The dough should be tough.
- Rise: Portion into 6-ounce round balls. Place in a warm spot, covered with a moist towel, until doubled in size.
- Stone Prep: Place a pizza stone in a COLD oven, then preheat to 450°F (230°C). Heating the stone with the oven prevents it from cracking.
- Sauté Mushrooms: Heat olive oil and sauté minced garlic for 30 seconds. Add the porcinis and sauté for 2 minutes. Season with salt and pepper.
- Assemble: Roll dough to 1/4 inch thickness. Place on a cornmeal-dusted wooden peel. Brush with oil, then layer the Fontina, Parmesan, and sautéed mushrooms.
- Bake: Transfer to the hot stone and bake for 10-15 minutes until bubbly and golden. Garnish with fresh parsley.
Nutrition Facts (Per Serving)
| Calories | 340 kcal |
| Protein | 14g |
| Fiber | 3g |
Pro Tips for a Crispy Crust
- Porcini Liquid: Don't throw away the mushroom soaking liquid! You can strain it and use it in a risotto or soup later.
- Cold Stone Rule: Always put your pizza stone in the oven before turning it on. Sudden heat can cause stones to shatter.
- Cornmeal Secret: The cornmeal acts like tiny ball bearings, helping the pizza slide off the wooden plank onto the hot stone effortlessly.
Frequently Asked Questions
Q: Can I use fresh mushrooms instead of porcinis?
A: Yes, but porcinis have a much deeper flavor. If using fresh mushrooms, try a mix of Cremini and Shiitake for better depth.
A: Yes, but porcinis have a much deeper flavor. If using fresh mushrooms, try a mix of Cremini and Shiitake for better depth.
Q: What if I don't have an electric mixer?
A: You can knead by hand, but since the dough is "fairly tough," prepare for a good arm workout!
A: You can knead by hand, but since the dough is "fairly tough," prepare for a good arm workout!
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