Gourmet Mushroom, Pork,
Sausage Pizza
A rustic, flavor-packed pizza featuring a slow-fermented, bubbly crust topped with savory pork sausage, ham, and earthy mushrooms.
This pizza elevates the classic meat and mushroom combination through a meticulous 24-hour cold fermentation process. By allowing the dough to develop slowly, the crust gains a complex, airy structure that perfectly complements the savory, umami-rich toppings. It is a masterclass in balancing high-quality ingredients with patience, resulting in a gourmet experience at home.
Ingredients
- 2 kg all-purpose flour
- 2 g dry yeast
- 1400 g water
- 30 g salt
- 66 g olive oil
- 200 g mozzarella cheese
- 100 g button mushrooms
- 100 g pork sausage
- 100 g ham
- 50 g tomato sauce
- optional fresh basil
Instructions
- 1Load the pizza dough
Carefully transfer your shaped and flattened pizza dough onto the preheated black perforated pizza stone inside your Yibake oven.
Tip: Ensure the stone is hot before placing the dough to achieve a crisp base. - 2Apply tomato base
Use a spoon to spread a thin, even layer of tomato sauce over the center of the dough, leaving a clean border around the edges to allow the crust to puff up.
Tip: Avoid using too much sauce, as it can make the pizza base soggy. - 3Distribute toppings
Evenly distribute the sliced mushrooms, pork sausage, and ham over the sauced dough, ensuring they are spread out for uniform cooking.
Tip: Cut vegetables into uniform sizes for even cooking. - 4Bake to perfection
Close the Yibake oven lid tightly to trap the heat, baking until the crust is beautifully charred and the cheese is melted and bubbling.
Tip: Keep the lid closed to ensure the crust bakes and the toppings cook through.
