The TALL AND SOFT TRAY BAKED PIZZA PERUGINA STYLE is a very simple recipe, it does not require kneading or long rising times. In my version, I topped it in the Perugina style with sausage, mushrooms, and SANTA LUCIA LACTOSE-FREE MOZZARELLA FOR PIZZA. It is a lactose-free, highly digestible product which does not release water during cooking. It is perfect for making a great homemade pizza with the same results as traditional mozzarella!
- Difficulty: Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups Manitoba flour
- 2 1/2 cups all-purpose flour
- 3 1/2 tbsp olive oil
- 2 tsp salt
- 18 g fresh yeast
- 1 1/2 tsp sugar
- 1 1/4 cups water
- 8.8 oz Santa Lucia lactose-free mozzarella for pizza
- 7 oz sausages
- 8.8 oz mushrooms
- to taste olive oil
Steps
Pour the warm water into a large bowl along with the yeast and sugar.
Mix well with a fork until dissolved, at this point begin to incorporate the flours.
Pour in the oil and salt and continue to mix well, finally add all the flours.
Cover with plastic wrap and let rise in a preheated but turned off oven at 122°F until doubled, it will take about 2 hours.
In the meantime, brown the garlic with a drizzle of olive oil, then add the mushrooms to the pan. Adjust the salt and cook for 6-7 minutes, once cooking time is over, remove from heat and set aside.
Once the rising time is over, turn the dough out onto an already oiled baking tray.
Oil your hands and start spreading it well, at this point top with the mushrooms and crumbled sausage.
Let it rise again for 25 minutes, then bake in a static oven for about 20 minutes on the lower shelf at 374°F.
Let it rise again for 25 minutes, then bake in a static oven for about 20 minutes on the lower shelf at 374°F.
Meanwhile, cut the Santa Lucia Lactose-Free Mozzarella and distribute it over the pizza when it comes out of the oven. Continue cooking for 6-7 minutes, then remove from the oven and serve hot and stringy!
