Pizza Quattro Stagioni

Method

1. Dissolve 2 g of fresh yeast in 95 ml of lukewarm water in a bowl. Add 150 g of tipo 00 flour and mix to a shaggy mass, then work in 3 g of fine sea salt.
2. Turn out onto an unfloured surface and knead for 10 minutes, slapping and folding, until the dough is smooth, elastic and no longer tacky. Shape into a tight ball, cover with a damp cloth and leave at warm room temperature for 2 hours, until doubled and puffy.
3. An hour before baking, set a pizza stone or heavy baking tray on the top third of the oven and heat to its maximum, at least 250C, for 45 minutes. Crush 60 g of tinned peeled tomatoes with your fingers, season with a pinch of salt and stir in 1 tsp of the olive oil. Leave the sauce uncooked.
4. Warm 1 tsp of olive oil in a small frying pan over medium-high heat and fry 35 g of sliced mushrooms for 4 minutes, until their water has gone and the edges colour. Season lightly and set aside. Pat 70 g of torn mozzarella dry on kitchen paper so it does not flood the pizza.