Easy
30m
Deep pan pizza with tomatoes, sausage and porcini mushrooms: a soft, fluffy pizza topped with rich Italian flavors and melted mozzarella.
2 x 25 cm pizza pans
1
Stir 50g of water into the yeast and leave to rest for 10 minutes.
2
Put the flour, yeast and the remaining water in the mixer bowl. Start mixing.
3
When the dough is almost ready, add the salt and mix on high speed for a few minutes.
4
Cover with clingfilm and a tea towel and leave to rise for 8-10 hours (or overnight).
5
Roll out the dough in a pan greased with oil, cover with clingfilm and leave to rise for another 2 hours.
6
Cover the pizza with the finely chopped tomatoes and season with oil, salt and oregano.
7
Crumble over the sausage and oven bake for 12 minutes at 200°C.
8
Dice up the mozzarella and scatter over the pizza, slice the mushrooms, adding a little salt, and distribute over the pizza.
9
Bake in the oven for another 5 minutes.
10
Garnish with fresh thyme.
This deep pan pizza combines a soft, airy dough with some of the most irresistible flavors of Italian cuisine. A generous layer of finely chopped tomatoes creates a rich base, while savory Italian sausage, delicate porcini mushrooms and melted mozzarella make every slice satisfying and full of flavor. Fresh thyme and oregano add an aromatic finishing touch that perfectly complements the tomato topping.
The secret to a great deep pan pizza dough is giving it plenty of time to rise. A long fermentation of 8–10 hours helps create a light, fluffy texture and develops a deeper flavor. After spreading the dough in the pan, a second rise makes it even softer. Adding the mozzarella and porcini mushrooms towards the end of baking prevents them from overcooking, while the initial layer of tomatoes and sausage has enough time to become rich and flavorful. Serve the pizza hot from the oven, finished with fresh thyme for an extra burst of aroma.
