Pizza recipe with truffle sauce, pioppini mushrooms and dry sausage is a classic pizza but full of traditional and unique flavors that perfectly binds our truffle sauce with pioppini mushrooms and dry sausage, ideal for all occasions
Servings: 1 people
Difficulty: medium
Time: 40 minutes
Rising time: 24 hours
Put all the flour, three quarters of the water and the crumbled yeast in a planetary or mixer and whisk a few minutes until the pumpkin is formed, then add the salt and pour the remaining water slowly.
Once the dough is finished, take it out of the machine, make a few folds and creases and transfer to a large bowl. Let it rise for 1 hour at room temperature, then transfer to the fridge and let it rise for another 20-24 hours.
We roll out the pizza and as a base we put the sulpizio tartufi sauce, then the sausage, the mushrooms and finally the mozzarella fiordilatte. Bake at a temperature ranging between 350/450 degrees.
We roll out the pizza and as a base we put the sulpizio tartufi sauce, then the sausage, the mushrooms and finally the mozzarella fiordilatte. Bake at a temperature ranging between 350/450 degrees.
once cooked, serve hot and add (if desired) a few folgia of basil
