Preparation:
- Sauté the mushrooms with a little oil, sprinkle with salt and black pepper. Set aside.
- Mix the water with the drop of vinegar.
- Pour the flour into a bowl, add the yeast, half of the water, mix with a baker’s scraper, add the rest of the water and continue mixing.
- Add the salt and continue kneading.
- Knead
- Add the oil and knead until blended.
- Dredge the dough and let it rest for 10 minutes.
- Recover the dough, and knead and fold for 5 to 7 minutes.
- Let stand 10 minutes.
- Recover the dough again, knead lightly and divide into two balls of similar size.
- Grease two plastic bags with a little oil, put the table balls in each bag, close and refrigerate for a minimum of 24 hours (can also be 2 to 5 days).
- After 24 hours, you can make the 2 pizzas.
- Turn the oven on at 250º with heat up and down and put a baking sheet inside.
- Pour the pizza dough you are going to make, knead it lightly and stretch it first with your fingertips and then with your fists.
- Arrange the dough on parchment paper, cover with the sauce and oregano and place in the oven. At this point place a tray under the stone and pour a glass of water to generate steam.
- Bake for 10 to 15 minutes.
- Remove the pizza, cover with the cheeses, the mushrooms, remove the tray from the bottom containing water, introduce the pizza and leave for about 2 or minutes until the cheese melts.
- I sprinkle sprinkling with the pizza out of the oven.
