Pizza de setas con masa de fermentación lenta

Ingredientes

• 400 g All-purpose flour
• 5 g Instant dry yeast
• 9 g Salt
• 360 g Water warm ((110F) )
• 15 g Sugar (optional )
• 15 g Olive oil
• 400 g Tomatoes crushed
• 4 tbsp Tomato paste
• 1/2 tsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Brown sugar
• 1/4 tsp Salt (to taste)
• 1/4 tsp Black pepper powder
• 2 tbsp Olive oil
• 1 sprig Basil fresh
• 1 tbsp Italian seasoning
• 200 g Mushrooms (slices)
• 200 g Mozzarella
• 100 g Parmesan cheese

Preparación

1. 1

   Pizza sauce: Add all ingredients to a blender until smooth. Pour into a saucepan and cook on high for 2 minutes. You want the excess moisture to evaporate. Let it cool, then use it on your favorite pizza.

2. 2

   Pizza dough: Combine the flour, salt, and instant yeast in a large mixing bowl. Add the lukewarm water and olive oil. Mix until a shaggy dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours. The dough should double in size.

3. 3

   Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 12-24 hours. The dough should double in size.

4. 4

   Oven: Preheat your oven to its highest temperature (usually around 475-500°F or 245-260°C). If using a pizza stone, place it in the oven to preheat as well.

5. 5

   Divide: Punch down the risen dough and divide it into two equal parts for two pizzas. Shape each part into a ball.

6. 6

   Shape: On a lightly floured surface, stretch and shape one dough ball into a round pizza base about 12 inches in diameter. If making two pizzas, repeat with the second dough ball. Transfer the shaped dough to a piece of parchment paper or a pizza peel lightly dusted with flour or cornmeal.

7. 7

   Assemble: Spread a thin layer of the 5-minute pizza sauce over the dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute half of the sautéed mushrooms on top of the cheese. If using, scatter a few fresh basil leaves over the toppings.

8. 8

   Bake: Carefully transfer the pizza to the preheated stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

9. 9

   Rest: Remove the pizza from the oven and let it cool for a few minutes before slicing. If desired, sprinkle with grated Parmesan cheese.