This recipe is truly one of my favorites. It’s light and full of earthy flavor with Chanterelle mushrooms, truffles, garlic, some fresh parsley and thyme and, of course, cheese. The word "bosca" in "boscaiolo" means "forest," which is where the mushrooms grow.
Often, when you think about homemade pizza, you may think it requires a lot of work with special tools or appliances like a pizza oven, a certain pizza peel or a pizza stone. And yes, these tools are great, but certainly not required to achieve a perfectly cooked homemade pizza. You can make the magic happen with just fresh, simple ingredients and a standard sheet pan!
Technique tip: If you are making your own dough, give it 8 hours or overnight to rise completely before making your pizza. Make the pizza anytime in the 4 hours following the second stage of fermentation. If you refrigerated the dough, let it come to room temperature for an hour while you preheat the oven and prepare your toppings
Special equipment: Large mixing bowl, weight scale, bench scraper or spatula (to help scrape dough from surface), Plastic wrap or kitchen towel to cover the pizza ball and cooking thermometer (optional).
- 1/2 cup 90 to 95 F water
- 1¼ teaspoon fine sea salt
- 1/4 teaspoon instant dried yeast
- 2/3 cups white flour, preferably 00 flour (or all-purpose flour as a substitute)
Pizza Del Boscaiolo
- pizza dough for 1 pizza (recipe above)
- unbleached bread flour (or semolina), for dusting
- 1 cup grated fontina cheese
- 1 pound chanterelle mushrooms, sautéed with garlic and parsley (can also use any wild mushroom like oyster mushrooms)
- 6 garlic cloves, thinly sliced
- fresh thyme
- extra-virgin olive oil
- 2 tablespoons shaved truffles
- 1 cup Parmigiano-Reggiano
Make the dough:
1. Pour water into a container. Add sea salt to the water and stir until it's dissolved. Add the yeast to the water and stir or swish it around until dissolved. It will probably take about 2 to 3 minutes. Add ﬂour to the water-salt-yeast mixture.
2. Mix the dough by hand, first by stirring your hand around inside the bowl to integrate the ﬂour, water, salt and yeast into a single mass of dough. Then mix the dough for about 2 minutes, until dough comes away from bowl but is still sticky. The target dough temperature at the end of the mix is 80 F; use a cooking thermometer to check.
2. Let the dough rest for 20 minutes, then knead it on a work surface with a moderate dusting of ﬂour for about 30 seconds to 1 minute. The outside of the dough should be very smooth. Place the dough ball seam side down in a lightly oiled container. Cover with a tight-fitting lid or plastic wrap. Hold the dough for 2 hours at room temperature for the ﬁrst rise.
3. Shape the dough into a medium-tight round, working gently and being careful not to tear the dough.
4. Place the dough ball on lightly ﬂoured plate, ﬂour the top, cover with plastic wrap and let rest at room temperature for 6 hours for the second fermentation. Alternatively, you can rest the dough ball for 4 hours at room temperature, and then refrigerate to hold for up to the next evening.
Make the pizza:
1. Preheat the oven to 500 F and lightly grease sheet pan.
2. On a ﬂoured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a lightly ﬂoured sheet pan. Spread the cheese on top, leaving a 1/2-inch border all around. Lightly press the cheese into the dough. Top with the sautéed mushrooms and thinly sliced garlic cloves.
3. Slide pan in the oven for 8 minutes or until lightly golden and bubbling. Carefully sprinkle fresh thyme and a nice drizzle of extra virgin olive oil over the pizza and bake for 2 minutes longer, until the crust is browned. Let cool slightly and then slice black truﬄes on top. Cut into pizza into wedges, grate with rest of Parmigiano-Reggiano on top and serve.