Cooking time is approximately 50 minutes
626 calories per serving
Serves 4 people
4 cups bread flour
1 cup water
3 teaspoons brewer's yeast
1 teaspoon of sugar
2 cups porcini mushrooms
Grana Padano cheese
extra virgin olive oil
In a stand mixer bowl add the flour, sugar, a pinch of salt and crumbled yeast. While the mixer is running, add water and 2 tablespoons of extra virgin olive oil and beat until dough forms a ball. If the dough is sticky, add more flour, 1 tbs at at a time, until dough comes together into a ball. If too dry, add more water, 1 tbs at a time. Place dough on lightly floured surface and gently knead into a smooth firm ball. When the dough is smooth and elastic, place it to rise in a warm place, covered with a towel, for about 2 hours.
While the dough is rising, wash the porcini mushrooms with a damp paper towel and cut into strips. Cut leeks into thin rounds. Saute leaks and porcini in pan with a clove of minced garlic, olive oil, salt and pepper. Dice the tomatoes into small pieces and put aside.
When the dough is done rising, roll it out into a circle. Top the dough with the sauteed porcinis and leeks and then wood fire in a hot Renato Brick oven at 600 degrees F for 3 to 4 minutes.
Remove from oven. While the pizza is still hot add the diced tomatoes and shave large flakes of the Grana Padano cheese over the top. Finish with a drizzle of olive oil and freshly ground pepper. Serve immediately.