Pizza Boscaiola

Ingredients · 4 servings

• 720 gPizza dough, room temperature
• 250 gMozzarella, torn
• 300 gMushroom, sliced
• 250 gSausage, casing removed
• 220 gTomato, crushed
• 24 gOlive oil
• 6 gGarlic, minced
• 6 gSalt
• 2 gBlack pepper, ground

Equipment

oven, stovetop, knife, cutting board, frying pan, wooden spoon, pizza peel, baking tray, oven mitts, spoon, pizza cutter, serving board

Instructions

1. 1
   Mise en place

   Gather the dough, mozzarella, mushrooms, sausage, tomato, oil, garlic, salt, pepper, plus a scale, knife, pan, peel, and tray. · 10 min

   What to look for: All ingredients are measured and ready near the work surface

2. 2
   Heat oven

   Heat the oven to 250°C / 482°F with a heavy tray or stone inside for strong bottom heat. · 20 min

   What to look for: The oven is fully hot and the tray radiates heat

3. 3
   Fry sausage

   Fry the crumbled sausage in 8 g olive oil over medium heat until browned and cooked through, breaking it into small pieces. · 8 min

   When it is done: The sausage reaches 71°C / 160°F in the thickest pieces

4. 4
   Cook mushrooms

   Cook the mushrooms in the same pan with garlic, 8 g olive oil, salt, and black pepper until their liquid evaporates and edges brown. · 8 min

   What to look for: The mushrooms look glossy, reduced, and browned at the edges

5. 5
   Top pizza

   Stretch the dough on an oiled tray, spread crushed tomato thinly, then scatter mozzarella, mushrooms, and sausage evenly. · 8 min

   What to look for: The dough is thin in the center and evenly covered

6. 6
   Bake pizza

   Bake the pizza on the hot tray until the crust is puffed, the cheese bubbles, and the underside is deeply golden. · 12 min

   What to look for: The crust is blistered, the mozzarella is melted, and the base is browned

7. 7
   Serve hot

   Serve the pizza hot, cut into 4 generous portions so the creamy mozzarella stays loose over the mushrooms and sausage. · 2 min

   What to look for: The slices hold their shape but the cheese remains soft