Gourmet Pizza

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Pizza di buongustaio means gourmet pizza, a departure from traditional pizza. Watch Mary Ann Esposito make Gourmet Pizza at CiaoItalia.com!

Cook time: 25 Minutes



  • 3/4 cup warm water (110°F)
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 2 cups bread flour
  • 1 teaspoon wheat gluten
  • 1 teaspoon sea salt
  • Ingredients for Whole Wheat Dough
  • 2/3 cup warm water (110°F)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1 teaspoon wheat gluten
  • 1 teaspoon salt
  • Toppings for Mixed Mushroom, Prosciutto & Parmigiano Pizza
  • 8 ounces sliced mixed mushrooms (shitake,button, oyster, porcini that have been soaked in water)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup diced Prosciutto di Parma
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 batch of whole wheat pizza dough


  1. Stir the yeast and sugar into the water in a food processor or bowl. Let stand 5 minutes. Add the olive oil.
  2. Combine the flour, salt and gluten in a bowl.Add the mixture to the yeast and pulse or mix by hand to create a soft, but not sticky, dough.
  3. Place dough in an oiled bowl. Cover and let rise until doubled in volume, about 1 hour. Punch down, cover and allow it to rise once more for 30 minutes.
  4. Position an oven baking stone on the bottom rack of the oven and preheat to 500°F at least 30 minutes prior to baking. Bake pizza for 15-29 minutes.
  5. If not using a pizza stone, preheat oven to 400. Bake pizza for 25 minutes
  6. Put all the topping ingredients in a bowl and mix well. Set aside.
  7. Divide the dough in half and spread each into a rough rectangle by pressing down on the dough with your fingers. If the dough resists, let it rest for a few minutes to relax the gluten. Fold the top third of the dough to the center and dimple lightly. Fold the bottom third over the top and dimple the dough again. Turn the dough 45 degrees and repeat. Stretch the dough out with your fingers to a 9 inch round and place on a parchment lined peel. Cover with the topping and allow it to rise for 20 minutes.