Canadian Pizza Magazine

Features In the Kitchen Recipes
Mushroom and sausage pizza recipe for Pi Day


In celebration of Pi day on March 14, Lagostina cookware has shared a recipe developed by its corporate chef for mushroom and sausage pizza (including the dough).

The annual day celebrates the mathematical constant π (3.14159), which is used to find the the circumference of circles and the volume of spheres and cylinders.

Mushroom and Sausage PIzza

Total time: 20 minutes 
Preparation time: 15 min 
Cooking time: 5 min 
Yield: 2-3 pizzas 
Difficulty level: Very easy

Ingredients for 2-3 pizzas:
500 grams of pizza dough (see Pizza Dough recipe)
200 grams of champignon mushrooms
150 grams mozzarella cheese
100 grams of sausage

Directions/cooking instructions:

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  • Preheat the pizza stone on an electric hob (maximum power) or on a gas hob (medium heat) or directly in the oven 240 C (500 F). The Pizza stone must be preheated for at least 15 minutes. Divide the dough into 2 or 3 equal balls.
  • Roll out one ball of dough on a floured work surface with a flour covered rolling pin applying light pressure.
  • While kneading the dough, cut out the circle of pizza using the Lagostina Pizza cutter.Top with finely chopped champignon mushrooms, chopped sausage and shredded mozzarella.
  • Move the pizza on preheated pizza stone.
  • Bake the pizza in the pre-heated oven at 220 C (425 F) for about 5 minutes. The pizza is ready when the topping is golden and bubbling and the dough along the edge is nice and crisp. Cut pizza into wedges.
  • Enjoy.

Pizza Dough
Recipe to make homemade Italian pizza dough using pizza stone

Total time: 6-8 hours and 20 minutes 
Preparation time: 20 min 
Waiting time: 6-8 hours 
Yield: 500 grams pizza dough enough to make 2-3 pizzas
Difficulty level: very easy

Ingredients
380 grams strong bread flour or Italian “00” flour      
200 grams warm  water 
5 grams sugar 
5 grams extra virgin olive oil
5 grams fine sea salt
7 grams fresh yeast

Directions/cooking instructions:

  • In a bowl combine warm water, fresh yeast and extra-virgin olive oil. Mix well.
  • Add half the flour. Mix everything well.
  • Add the salt and sugar to the still wet dough. Mix well and add the rest of the flour.
  • Continue to work the dough well with your hand until the dough becomes quite thick and no longer attaches to the surface of the bowl.
  • At this point, put the dough on the floured work surface. Knead it well until it becomes a smooth, firm ball.
  • Put the ball back into the bowl. Grease the surface of the ball with a small quantity of olive oil.
  • Cover the bowl with cling film to prevent the surface of the dough from drying out.
  • Leave the dough to rise in a warm place until the volume is doubled for about 6-8 hours. More rising time makes the pizza dough better and more digestible.
  • Dough for real homemade Italian pizza is ready.