Rustic Mushroom, Pork,
Sausage Pizza
Enjoy a perfect blend of savory sausage, crispy bacon, and earthy mushrooms on a blistered golden crust made from long fermented dough.
This rustic pizza combines savory high quality pork sausage and smoky bacon with the gentle earthiness of fresh mushrooms. With a long fermented dough that creates a complex airy crust, it captures the essence of artisanal pizzeria quality made right in your own countertop oven.
Ingredients
- 2 kg all-purpose flour
- 1.4 kg water
- 2 g dry yeast
- 30 g salt
- 66 g olive oil
- 200 g tomato sauce
- 250 g mozzarella cheese
- 150 g pork sausage, cooked
- 100 g bacon, chopped
- 100 g mushrooms, sliced
- 50 g green peppers, sliced
- 50 g onions, sliced
Instructions
- 1Transfer pizza to the oven
Carefully slide the prepared pizza dough, generously topped with tomato sauce, cheese, sausage, mushrooms, and green peppers, onto the preheated stone plate of the countertop pizza oven using a perforated metal peel.
Tip: A perforated metal peel is ideal as it allows excess dusting flour to fall away, preventing a bitter burnt flour taste on the bottom of your crust. - 2Close and bake
Close the lid of the pizza oven securely to trap the intense heat and begin the baking process. Keep an eye on the temperature gauge to ensure a consistent and high baking temperature.
Tip: Avoid lifting the lid too early in the baking process, as this lets out the trapped heat necessary to properly cook the toppings and bubble the crust. - 3Rotate for an even bake
Open the lid of the oven midway through the bake. Slide your metal peel under the partially baked crust and give the pizza a gentle rotation to ensure all sides are exposed to the heat source equally.
Tip: Rotating is crucial in high-heat ovens, as the heat distribution is rarely perfectly even. Turning it prevents one side from burning while the other remains pale. - 4Monitor the crust
Lift the lid to check the progress of the pizza. You are looking for the cheese to be completely melted and bubbling vigorously, while the edges of the dough rise and develop a deep golden-brown color.
Tip: If the bottom is cooking faster than the top, you can use the peel to hold the pizza slightly off the stone for the final few seconds to finish melting the cheese without burning the base.
