FOR THE DOUGH (approx. 1600g):
Add the flour to 400g of water inside the spiral kneading machine. In a container, add the remaining 180g of lukewarm water to the yeast and mix. Pour the water with the yeast into the planetary mixer then add the salt. Knead well, add the oil and continue kneading for 5 minutes. Let the dough rest for 30 minutes.
Divide into 200g balls and let rise for 2 hours and store in the refrigerator for 24 hours.
Alternatively, use the ready-to-use multi-grain base (code 2267).
FOR THE TOPPING:
Top the pizza with the Champignon and Truffle Mushroom Cream diluted with warm water, champignon mushrooms, light mozzarella and bake in the oven. Bake in an electric oven at 260°C or in a wood-fired oven for about 3-4 minutes.
If using the ready-to-use base cook at 280°C for 2 minutes.
During cooking, pay close attention to acrylamide formation, the surface of the dough must be golden coloured and without dark brown areas.
After removing it from the oven, complete the pizza with valerian lettuce and date tomatoes cut into slices.