Autumn pizza

Autumn pizza


Ingredients for 5 dough pieces :

  • 575gr filtered water at 35-36°C
  • 1Kg flour Type 0 or T65 Bio
  • 25 g olive oil
  • 1 tbsp. salt
  • 7gr sugar
  • 4 g fresh baker's yeast
  • 20gr organic dehydrated sourdough

Ingredients for pizza topping :

  • 2 tbsp. double cream
  • 1 tbsp. pesto
  • 2 ½ "St Mamet" pears
  • 3 large porcini mushrooms
  • 4 fresh figs
  • 50g Parmesan cheese shavings
  • 30g crushed pistachios, roasted
  • 1 handful lamb's lettuce leaves
  • 1 tbsp pistachio oil


Preparing the dough

Dilute the yeast in a little warm water taken from the 575gr water.

In a mixing bowl, add the remaining water to the flour, salt and sugar. Mix with one hand until you have a fairly soft dough.

If necessary, add a little water to catch the excess flour in the bowl. Knead for 5 min with both hands.

Add the yeast diluted in the water and the sourdough, and knead for a further 5 minutes.

Add the olive oil and knead for a further 2 minutes.

Make a ball with your dough and lightly incise the top in the shape of a cross with a razor blade.

Leave to stand for 30min to 1h at room temperature.

Then place the dough, well-wrapped, or in a large airtight container (3 times the volume of the dough) in the fridge for at least one night. It can remain there for a few days, so you can use it as and when you need it.

Pizza assembly

The next day, cut up the dough and roll it out to the correct weight for the size of your pizza.

Lightly flour your work surface and leave to rest under a cloth for 30 minutes, depending on the temperature of the room.

Wash the figs and porcini, then cut into medium-sized slices with the pear halves.

Mix the cream with the pesto and spread over the dough, without overdoing it.

Arrange the fig, pear and porcini slices harmoniously.

Sprinkle with Parmesan shavings and bake at 250-300°C in a floor oven for 8-12 minutes, depending on the heat of your oven.

Remove from the oven and place on a wire rack to prevent moisture from accumulating under the pastry. Add the crushed pistachios, lamb's lettuce leaves and a drizzle of pistachio oil.

Enjoy immediately!

To make this recipe you will need :



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