Mushroom and Chestnut Pizza
- For the dough
- ½ cube
Yeast (21 grams) (approximately 3/4 ounce)
- 1 pinch
- 450 grams
- 4 tablespoons
- 1 teaspoon
Pastry flour (for dusting)
For the dough: Crumble the yeast into a bowl, stir in the sugar and 200 ml (approximately 3/4 cup) lukewarm water until smooth. Add the flour, 4 tablespoons olive oil and salt and knead until smooth. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 240°C (approximately 475°F) convection with baking sheets inside.
Divide the dough into 4 balls, roll out on a lightly floured work surface into rounds about 22 cm in diameter (approximately 8 inches) and place on parchment paper.
Slice the mozzarella and arrange on the dough. Wipe any dirt from the mushrooms and slice. Chop the chestnuts coarsely and sprinkle over the cheese along with the mushrooms. Pluck the herbs, chop coarsely and sprinkle over the pizzas. Season with salt and pepper and drizzle with a little oil.
Carefully slide onto the hot baking sheets and bake until golden brown, about 10 minutes.