Pizza Funghi made from sourdough

Ingredients for 6 servings:

• 500 g water
• 50 g wheat sourdough made from whole wheat flour
• 3 g yeast
• ½ tsp sugar
• 900 g wheat flour type 550
• 25 g salt
• 1 m.-sized egg(s)
• 1 tbsp olive oil
• 600 g mozzarella without citric acid
• 24 m.-large mushrooms, fresh
• some herbs of Provence, consisting of rosemary, thyme, basil, oregano, tarragon, chervil, lovage leaves or
• some pizza seasoning, consisting of oregano, basil, marjoram, savory, thyme, onion, garlic and pepper
• some chili pepper(s), dried and crushed
• 1 bunch basil, fresh
• some wheat flour type 405 for spreading
• some olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 13 hours 26 minutes

without tomato sauce, thin dough, good taste due to long dough maturation

Pour the water into a large bowl and dissolve the sourdough, yeast, and sugar. Add half of the 550 wheat flour and mix. Mix in the egg, salt, and olive oil. Knead with the remaining 550 wheat flour for 10 minutes. The dough should pull away from the sides of the bowl while kneading. Let the dough rest for 20 to 30 minutes. Divide the dough into 6 pieces and form into balls. Cover the dough and let rest at approximately 19 degrees Celsius for 12 hours or at 22 to 24 degrees Celsius for 6 to 8 hours. The dough can also rest in the refrigerator at 10 degrees Celsius for 2 to 3 days. It will work in the compartment above the vegetable drawer for up to 6 days. After the resting time, the dough is ready to be made into pizza. To do this, first preheat the oven to 280 degrees Celsius top and bottom heat using a pizza stone. If that is not possible, preheat to the highest possible temperature. If you don’t have a water mister, place a metal bowl of water on the floor of the oven. Place a sheet of parchment paper on the table and spread some 405 wheat flour evenly on it. Place the ball of dough on it. Don’t roll it out, but gently press it flat in the center with your fingers. Dust the dough with flour and turn it repeatedly, pressing it flat until you have a round, thin pizza dough. The dough can also be stretched out. If any holes appear, fill them with flour or water. Slice the mushrooms and mozzarella. Cut the mozzarella slices into strips. Spread both ingredients on the pizza and season with Provençal herbs or pizza seasoning and chilies. Sprinkle the olive oil in a spiral over the pizza. Place the pizza on the hot pizza stone. If you don’t have a pizza stone, you can use a pizza pan instead. Use the mister to spray water into the oven. Bake the pizza for 11 minutes at 280 degrees Celsius (550 degrees Fahrenheit) top and bottom heat. At 250 degrees, it takes 14 minutes. Then, again, spread olive oil over the pizza in a spiral pattern. Sprinkle small or finely torn basil leaves over the pizza. Cut these into pieces and serve. Since the basil leaves turn brown from the heat, you may want to add them just before eating. The original pizza was made without tomato sauce because red tomatoes were considered poisonous in Nepal. The pizza was also made without yeast and with sourdough. This pizza is more digestible than many other pizzas because the microorganisms have already completed most of the fermentation processes before digestion.