Whole Wheat Pizza with Shiitake Mushrooms: A Dive into Refined Flavor

Ingredients for the Whole Wheat Dough:

• 500g whole wheat flour
• 250ml warm water
• 7g fresh brewer's yeast
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fine salt

Ingredients for the Shiitake Mushroom Topping:

• 200g peeled tomatoes
• 100g dried IoBoscoVivo shiitake mushrooms
• 1 clove garlic
• 1 tablespoon extra virgin olive oil
• Fresh oregano to taste
• Fine salt to taste
• Ground black pepper to taste

Preparation:

Dissolve the fresh brewer's yeast in warm water in a small bowl. Let it rest for a few minutes until a light foam forms on the surface.

In a large bowl, thoroughly mix the whole wheat flour with the fine salt.

Make a well in the center of the flour and pour in the water with the activated yeast and the extra virgin olive oil.

Knead vigorously with your hands for about 10 minutes, until you obtain a smooth, elastic, and homogeneous dough.

Form the dough into a ball, place it in the lightly greased bowl, cover with a damp cloth, and let it rise in a warm place (about 25-28°C) for at least 2 hours, or until it has doubled in volume.

Place the dried IoBoscoVivo shiitake mushrooms in a bowl and cover them completely with warm water. Let them soak for at least 30 minutes, or until they are well rehydrated and soft.

In a non-stick pan, heat the extra virgin olive oil over medium heat and add the finely chopped garlic clove. Sauté for one minute, being careful not to burn it.

Squeeze the rehydrated shiitake mushrooms well to remove excess water and cut them into slices. Add them to the pan with the garlic and cook for about 5 minutes, stirring occasionally.

Add the peeled tomatoes to the pan with the mushrooms. Crush them with a spoon and cook over medium heat for about 15 minutes, stirring gently from time to time to thicken the sauce.

Season the sauce with fine salt, ground black pepper, and plenty of fresh chopped oregano. Taste and adjust the salt and pepper to your liking.

Preheat the static oven to the highest possible temperature, ideally 250°C. If you have a pizza stone, place it in the oven during preheating.

After the rising time, take the dough and gently spread it with your hands or with a rolling pin on a baking sheet lightly greased with oil or lined with parchment paper, forming a disc of the desired thickness.

Evenly distribute the tomato and mushroom topping over the pizza base, leaving a small border free.

Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden and crispy and the topping is hot. If you use a pizza stone, it will cook faster and be crispier.

Enjoy your meal!