Italian · Italy
Crispy Crust Pizza with Parmigiana
A variation with a slightly different crust technique, using a longer fermentation time for a more flavorful base, topped with mushrooms and melted cheese.
40 minutes4 servings
Ingredients
Method
- Make the dough and let it ferment for 24 hours.
- Roll out the dough and spread tomato sauce.
- Top with sliced mushrooms and fresh mozzarella.
- Sprinkle with parmesan and minced garlic.
- Bake in a preheated oven at 220°C (425°F) for 15-18 minutes.
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