Recipe for porcini mushroom pizza by Tonino Pizza
Aspiring pizzaiolos, here’s a recipe that will definitely make you want to fire up your pizza oven: the porcini mushroom pizza from chef Anthony Travaglini of Tonino Pizza Gastronomica.
Located slightly away from downtown Québec City, in the charming Sillery neighborhood, Tonino Pizza is a true hidden gem of the capital. Opened in the fall of 2023, just steps from Tonino (Anthony’s refined Italian restaurant—and another major favorite of ours!), the small pizzeria quickly earned a spot among our top addresses in the city.
During our visit for the Party de cuisine web series, we asked the chef and his trusted pizzaiolo Luigi to share one of their creations. As it was mushroom season, they prepared a delicious white pizza topped with porcini and Québec boletes, mozzarella di bufala, and basil—one we’re happy to share with you here.
A simple recipe, but incredibly delicious. Enjoy!
Porcini Pizza Recipe from Tonino Pizza
Ingredients
- 1 ball of pizza dough (see recipe below)
- 7–8 porcini mushrooms (or other boletes), roughly chopped
- Fresh mozzarella di bufala
- Shavings of Parmigiano Reggiano, pizza mozzarella, or provolone, to taste
- 1/2 cup white wine
- Olive oil
- A small handful of finely chopped fresh parsley
- A few fresh basil leaves
Preparation
Preheat your pizza oven. (For a conventional oven, place a pizza stone upside down on the middle rack and preheat to 500°F / 260°C.)
In a pan over medium-high heat, warm the olive oil and add the mushrooms. Season with salt and pepper, then sauté until nicely browned.
Deglaze with the white wine. Once the liquid has reduced, add the parsley.
Place a small mound of semolina or flour on your work surface, then stretch the dough by hand, taking care to preserve the edge (cornicione). If using a pizza stone, place the dough on it before adding toppings.
Spread the mozzarella di bufala over the dough, then add the mushrooms. Top with a few shavings of provolone or Parmigiano Reggiano, then bake until the crust is golden and airy bubbles form, turning the pizza a few times for even cooking.
Remove from the oven and add the basil leaves.
Enjoy!
Pizza Dough (for 4 dough balls)
Ingredients
- 650 g Tipo 00 flour
- 455 ml water
- 18 g salt
- 4 g fresh yeast (or 1.5 g dry yeast)
Preparation
If using dry yeast, mix it into the water and let sit for 5 minutes.
In a large bowl, combine the dry ingredients (except the salt) and gradually incorporate the water. Add the salt and mix well.
Knead the dough until smooth and homogeneous, then divide into four portions and shape into neat balls.
Let the dough rise in the refrigerator for at least 24 hours. Remove about 1 hour before baking to bring it to room temperature.
