Name: Pizza San Giorgio
Yield: 1
Ingredients: Poolish; ½ cup water, at room temperature (70° to 73°F); 1 tsp instant yeast; 1 cup pizza flour (tipo “00”); Terroni Pizza Dough (batch); 1 cup water at 50° to 60°F; 1 tbsp extra-virgin olive oil; ¾ tsp honey; Poolish; 4 cups pizza flour (tipo “00”), divided; 2 tsp fine sea salt; Semola rimacinata or all-purpose flour, for dusting; Terroni Tomato Base (batch); 2 lbs. 2½ oz. canned Italian San; Marzano tomatoes; 1 tsp fine sea salt; 2 tbsp extra-virgin olive oil; 20 to 25 fresh basil leaves; Toppings; ¾ cup shredded mozzarella cheese; ⅔ cup thinly sliced white button mushrooms; 6 thin slices soppressata Calabrese; ¼ tsp red chili flakes; Extra-virgin olive oil, for brushing

VMG Recipes