Pizza Boscaiola 'Teglia Romana'

Method

1. Prepare the dough: Mix the flour with the dry yeast. Gradually add 80% of the water, then the sunflower oil and finally the salt. Knead by hand until a homogeneous mass forms.
2. Cover the dough and let it rest for 15 minutes.
3. Perform 2-3 folds to strengthen the dough.
4. Place the dough in an oiled bowl, cover with plastic wrap, and refrigerate for 16-18 hours.
5. The next day, take the dough out of the refrigerator 2-3 hours before baking. Dust a work surface with rice flour or semolina, turn out the dough, and gently press it to spread.
6. Stretch the dough over your arm and transfer it to an oiled baking pan (40x30 cm). Gently press it to cover the entire pan, leaving a slight edge.
7. Top the pizza: First scatter a few mushrooms, then distribute the dried mozzarella (diced or torn) evenly, including to the edges. Tear the pre-cooked sausages (baked whole, unpeeled) over the pizza. Add the remaining mushrooms and drizzle with extra virgin olive oil. Do not add salt.
8. Bake in a preheated oven at maximum temperature. Place the pan on the bottom rack for 10 minutes, then remove the pizza from the pan and place directly on the oven rack (or a wire rack) for another 4-5 minutes until the bottom is crispy.
9. Remove the pizza from the oven and transfer to a cooling rack to keep it crispy.
10. Cut with scissors or a pizza wheel. Serve warm.