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I have to admit to be very lucky man….you might be thinking now this is because of good health, good Job, beautiful house…. None of that! I am a lucky man because my wife Cristina can do the Ultimate Perfect Pizza!!!

Here is the recipe:

For a pizza large about 30+ cm of diameter you will need:

• • • • • 180g of White Strong Organic Flour, for a good one with a reasonable price click here £1.33 for a Kg.
        • 7g (1 sachet) of Easy Bake Yeast, Allinson is really good and cost only £0.28.
        • 125g of Mozzarella di Bufala Campana, here you can find a good one for £2.00
        • ½ cup of Tomato Passata, however they comes in 500g pack for £ 0.69
        • 20g of Dried Porcini Mushrom, double dose (40g) box costs £ 2.70
        • Extra Virgin Olive Oil, salt, sugar and pepper at will.

I have to say that to mix the pizza dough we used a bread maker, but if you have the will power and sufficient strength into your arms you can do without. Only consider that once you have the dough it will have to rest in a dry warm place for about 2 hours (I recommend the hoven).

Let’s get started:

Mix the flour, the yeast with on top a tea spoon of sugar (the sugar will activate better the yeast) and 120ml of warm water a tea spoon of salt and a table spoon of extra virgin olive oil and start the correct program on your bread maker, like this

 if you do it by hand continue to mix it until you get and elastic dough in this way

At this point leave the dough to raise in the bread maker or in a dry warm place if you have done it without the machine. Now continue to prepare the toppings:

Get the mushrooms and put it in a large cup and fill with warm water and let it to rest, they shoud look like this:

Then pour about 50g of tomato passata ( ½ cup) put some extra virgin olive oil in it salt and pepper according to your taste and gently mix it. Once you have done it should be similar to this:

Now is the time to chop the Mozzarella in very little pieces, this is important as later you will be able to distribute them all over the pizza so to obtain , when cooked, a nice and tasty topping at every bite. Once chopped place it in a colander so that the water goes away. This is a little but important secret as the Mozzarella water could make your topping to be liquid and too runny and surely you don’t want that in a perfect pizza! By now your mozzarella should look like this

When your dough is ready, work it by hand to make it in to a pizza shaped dish of about 30cm of diameter and place it into a non-sticky hoven tray where previously you have sprinkled a bit of flour, like this

Now it’s time to put the tomato sauce on the pizza base, use a table spoon to get some from the cup pure it gently on the base and use the back of the spoon to distributed it with a spiral movement on the base. Continue doing that until all the sauce has been used and the pizza has a nice layer of tomato all over. Now rinse the mushrooms and place it evenly on the pizza, the finish product should look like this:

Time for the mozzarella!!! Sprinkle it evenly all over and the job is done….like this (by the way, another little splash of olive oil is advisable):

Pop it in the oven pre-heated and leave it in there for about 10 to 15 minutes at 190 degrees Celsius, your nose will tell you when is done!!! Enjoy the Perfect Pizza ai Funghi Porcini.