Pizza boscaiola 

While this pizza is typical from Naples, each region of Italy tries to give the best of itself and use its own typical products. The boscaiola pizza is really tasty and the topping consists of mushrooms, slices of sausage and mozzarella. Homemade pizza boscaiola is a savory gastronomic product typical of Neapolitan cuisine, today it is the most famous food all over the world.  When we hear about pizza, there are infinite combinations of ingredients in reference to different places and traditions, but the only thing that pizza has in common, whether it is round, peeled or panned, is the dough. 

The dough, in addition to the quality of the ingredients, has important relevance based on leavening and maturation, the latter is in fact the necessary process so that the starch contained in the fairy through enzymes transforms sugars into simple sugars and this makes the pizza more digestible. Leavening, on the other hand, through brewer's yeast produces carbon dioxide and noble gases, which are essential for doubling the volume of the dough. The process to enjoy a good digestible pizza is long but it is the secret, so let's be patient and we will see that the result will be a guaranteed success. Today I want to prepare my favorite pizza, a pizza of great taste: the pizza boscaiola or white base with sausages, mushrooms and mozzarella.

The ingredients 

For the basic dough

400 gr of flour

350 gr of water

2 gr of fresh brewer's yeast

15 gr of salt

1 pinch of sugar

20 gr of extra virgin olive oil

For the dressing

4 sausages

300 gr of mushrooms

2 large mozzarellas

salt

extra virgin olive oil

Procedure

Dough: If you have a mixer, the work is slimmed down a bit, dissolve the yeast in a little water taking it from the 350 gr that are marked then add the two types of flour sifting them together with the sugar and baking powder, start mixing at moderate speed, add the oil and the remaining water, as soon as the dough becomes creamy pour the salt and increase the speed until the dough comes off the walls and remains attached to the hooks that turn, this will take about 15 minutes, important to have air intake in the dough. Pour the dough onto a floured pastry board and start kneading it with your hands, until the consistency of the dough is smooth and elastic. Place the dough in a bowl, cover with plastic wrap and a cloth, place in the oven with the light on for at least 6 hours. Open the oven and check the volume of the dough, then pour it back onto the pastry board and knead it for a few minutes. Put it back in a bowl and put it back in the oven, you can divide it into loaves based on how many pizzas you intend to make.  After another 4 hours, take the dough, roll it out as you prefer if round or in the shape of a pan then brush the base with the oil, put the sausage in pieces using your hands and with a preheated oven at 200 ° bake, as soon as the sausage is browned add the mushrooms with salt then continue cooking for another 15 minutes, then add the mozzarella and finish cooking. Homemade pizza boscaiola is a regular appointment at least once a week, it is a must, a must-have comfort food in every home! Try it and enjoy it until the last bite. See you next recipe, Tony.