Crust
1 1/4 cup whole wheat flour
1 cup all-purpose flour
1 cup warm water
2 tablespoons olive oil
20g active dry yeast
1 pinch salt
Topping
2 tablespoons olive oil
250g shredded mozzarella cheese
150g sliced mushrooms
2 cherry tomatoes, diced
1 minced garlic clove
1 pinch oregano
Green olives and salt to taste
Accessories
Round pizza stone with a 35cm diameter
Clean tablecloth
Crust
1 1/4 cup whole wheat flour
1 cup all-purpose flour
1 cup warm water
2 tablespoons olive oil
20g active dry yeast
1 pinch salt
Topping
2 tablespoons olive oil
250g shredded mozzarella cheese
150g sliced mushrooms
2 cherry tomatoes, diced
1 minced garlic clove
1 pinch oregano
Green olives and salt to taste
Accessories
Round pizza stone with a 35cm diameter
Clean tablecloth
Crust
1
On a flat surface, combine the flours
2
Make a hole in the center and add the olive oil
3
In one part, mix the yeast into half of the water and let it act for 5 minutes
4
Join the flour mixture and olive oil with a pinch of salt, and mix, adding the remaining water until you get a soft dough that doesn't stick to your hands
5
Dust the bottom of a round pizza stone with flour, place the dough, cover with a clean tablecloth, and let it rest for at least an hour
6
Brush the pizza stone with olive oil, sprinkle with flour, heat the oven to high temperature
7
Open the dough, place in the prepared pizza stone with a little water and some mushrooms, and bake in medium temperature for 10-15 minutes (or until the crust sets)
8
Topping
1
Heat the olive oil, add the garlic, and before browning, add the tomato
2
Let it simmer, add a pinch of oregano, and season with salt
3
Spread over the pre-baked crust
4
Top with mozzarella cheese, mushrooms, green olives, and brush with olive oil
5
Put in the oven until the cheese is completely melted.
