Rome’s Best Pizza: Prosciutto with Porcini Mushroom Recipe

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Ingredients

  • 1 cup unbleached all-purpose flour + 1 cup caputo flour
  • (or 2 cups all-purpose flour)
  • 1 teaspoon salt
  • ¾ teaspoon dry yeast
  • 7/8 cup water at 100º
  • For the toppings:
  • 3 ½ ounces thinly sliced prosciutto
  • 2/3 ounce (18 grams) dried porcini mushroom (see note)
  • ½ cup boiling water
  • 6 ounces thinly sliced cremini or button mushrooms
  • 2 Tablespoons good olive oil, divided
  • 1 cup good tomato sauce, preferably made with San Marzano tomatoes
  • 3 or 4 ounces of shredded mozzarella cheese
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1061g
Calories 1196  
Calories from Fat 466 39%
Total Fat 52.44g 66%
Saturated Fat 16.07g 64%
Trans Fat 0.0g  
Cholesterol 97mg 32%
Sodium 4196mg 175%
Potassium 2094mg 60%
Total Carbs 120.96g 32%
Dietary Fiber 9.1g 30%
Sugars 14.22g 9%
Protein 60.5g 97%
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