Our Recipes Mozzarella and mushroom pizza

Ingredients for the filling/topping

300g tomato passata, 200g sliced mushrooms, 150g mozzarella

Recipe:

mix all the ingredients together, keeping aside 50cl of the water to be added a little at a time. Once you have a smooth uniform dough, divide into pieces of 350 grams for an oven-dish of 30cm in diameter. Leave the dough to rest covered in cellophane for about half an hour, then line the oven-dish with it and leave to rest again for about one hour at 28°C in a refrigerated room, or if not at least until the original volume has doubled, then add the tomato and bake at 200/220°C for about 10/12 minutes. When the crust has just begun to brown, add the mozzarella and mushrooms. Serve hot, with chilled beer.