Pinch of Cumin

Homemade bacon and mushroom pizza

Finally I have made up my mind. Yes, the task of cooking a pizza with its dough is not pecata minuta. You need to be resolved to do so and be very confident that you can do it. This, that could sound very funny for an Italian for example, is not that funny for a person who has spent his/her whole life eating pizzas in pizzerias or frozen pizzas at home (well, sometimes the pizza-man also arrived home 8) ). At the most I made pizzas with precooked pizza dough, and I felt almost an heroine for been able to put a bit of tomato, cheese and a few other ingredients on top of it. But even in that case I could not say that I had cooked a pizza.

But today I can say it, and I am not sure if you can appreciate it in the photos, but it is completely addictive, and I could eat it for a whole week happily. Dough has ended up really crunchy on the outside and spongy on the inside. The rest of the ingredients do not have a big mystery, but hey, it is really exciting to cook a pizza from scratch with such a delicious result…

Ingredients for a medium-sized pizza (2 people)

For the dough

150 gr of strong flour (if you do not have it, use all-purpose flour)

100 gr of water

1/2 envelope of dried yeast (=10 gr of fresh yeast)

7 gr of olive oil

1/4 teaspoon of salt

For the topping

100gr of bacon

3 big mushrooms

5 tablespoons of grinded tomato

3 handfuls of grated mozzarella

oregano and salt


In a bowl mix strong flour with yeast and salt and create a hole in the middle like a crater, where you will pour step by step a mixture of warm water with olive oil.

Mix it well with your hands or with the help of a fork until the dough does not stick in the bowl.

Sprinkle your stove top with flour (also works well if you do it on a familiar-size chopping board), form a ball with the mass and put it into the stove top to knead it.  Now it comes the laborious and most important part, since you will have to stretch and flatten the dough for at least 5 minutes so that it grows up and it ends up being juicy. To do it, the procedure to be repeated is very simple: use your right hand to stretch the dough and once it is stretched, fold it and use both hands to flatten it. Repeat this procedure for at least 5 minutes while you sprinkle flour on the stove top and on your hands from time to time so that it does not stick.

And now the master touch: it is required that you refine the dough so that it turns out to be more elastic. It sounds more complicated than what it is in reality, simple form a cylinder with the dough and twist it while you hold it by its ends. Once twisted, knead it again and repeat this process for another 5 minutes.

Form a ball with the dough and put it in a greased bowl. Cover it with a dishtowel or transparent film and let it stand to room temperature in a place where there are no draughts. In about 40 minutes it will double its volume, and it will be ready to give it pizza shape.

Sprinkle again your stove top with flour and flatten the dough to get rid of the excess of air coming from its growth.

Now, stretch the dough with a rolling pin until quite thin (this depends on your taste, but I have done it with 0,5 cm thickness and it has turned out to be crunchy outside and juicy inside). The more crunchy you want it to be, the thiner you will have to stretch it.

Finally, cover it with ingredients in this order: tomato, mushrooms, bacon, mozzarella and oregano.

Preheat oven to 200ºC for 5 minutes and bake it for about 20-25 minutes.

To be considered

You can add a teaspoon of provencal herbs or oregano to the dough to give it another touch. In this case, add the herbs before adding the water/olive oil mixture.

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2 Comments to "Homemade bacon and mushroom pizza"

  1. eugenia says:

    Cuando pruebas la casera no vuelves a comprar bases de pizza 🙂
    No es una cosa que coma muy a menudo por la dieta, ya sabes, pero es que no tiene nada que ver.
    Mi receta llevaba una cucharadita de azúcar moreno para que quedara más crujiente.

    Por cierto y ya que estás echa una profi, cual es la levadura liofilizada, y hay diferencias entre la levadura de panadero y la fresca??

  2. Sara says:

    Hola Eugenia!

    Veo que tenemos la misma opinión :). Probaré a la siguiente con el azúcar moreno, muchas gracias por tu aportación.

    Hasta donde yo sé, hay dos tipos de levadura de panadero, la seca o liofilizada y la fresca o tradicional. Yo cocino con las dos; idealmente con la fresca, pero a veces no la encuentro y la liofilizada siempre la tengo en el banquillo por si acaso ;). Aproximadamente, 5.5gr de levadura seca equivalen a 15gr de levadura fresca.

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My culinary creations - © 2014-16, Sara Jiménez

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