Pizza Emiliana

Maestro Mattia Masala Maestro Mattia Masala
far pizza


For the dough:

  • 1-5 g yeast
  • 5 g malt
  • 540 g water
  • 25 g salt
  • 30 g oil

For the topping:

  • tomato sauce
  • fondue with parmigiano
  • sautéed porcini mushrooms
  • prosciutto crudo


Once the dough has been prepared, form dough balls and let rest, then roll out the dough, add the tomato sauce, fondue parmigiano and sautéed porcini mushrooms. Bake. Once cooking time has concluded top with slices of prosciutto crudo.



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