Pizza with Porcini Mushrooms and tomatoes Olive. With the first seasonal rains after 120 days of drought, finally begins mushroom season. We hope for a good year. After two hours of walking, I surrendered, there is absolutely no trace of any edible fungus.

Fortunately there are rescue frozen porcini mushrooms. I must admit that frozen mushrooms are a good alternative to the fresh product is always difficult to find. On the wholesale market I could not help but notice that the trucks were unloading crates of fresh porcini mushrooms from Eastern Europe, this is indeed globalization. The market price high amortizes the cost of a long transport. It is also true that this product does not exist to "Kilometer Zero".

All pizzerias in the world use the frozen porcini mushrooms, It is comfortable and is always available. To prepare the recipe today we have prepared well in advance of the dough using a strong flour letting it ripen in the refrigerator for a period of 24 hours to three degrees centigrade. After the maturation we began the leavening phase, it is fast, you can not see with the naked eye. In a few hours the rise is already completed, It depends greatly on the temperature of the laboratory or the optional leavening chamber or by seasonality.

Pizza with Porcini Mushrooms and tomatoes Olive

the drafting:

manually Lay the leavened dough balls to form the dough disks with a diameter of 33 cm. Add the tomato pizza for helping with a spoon, add the mushrooms sliced uniformly over the entire surface, some cherry tomato slice, mozzarella and pitted black olives. Bake at 300 degrees centigrade for 3/4 minutes until golden brown border.