Upside-Down Pizza

Method

1. Make the dough with flour, dry yeast, 75% water, and salt.
2. Let the dough rise in the refrigerator for about 6 hours or until doubled.
3. Clean the porcini mushrooms without washing them (just brush off dirt).
4. Slice the mushrooms and season with salt, black pepper, dried rosemary, and olive oil.
5. Roll out the dough to the size of the baking pan.
6. Line the baking pan with a drizzle of olive oil.
7. Arrange the pancetta slices on the bottom of the pan.
8. Drizzle another bit of olive oil over the pancetta.
9. Cover the pancetta with the seasoned porcini mushrooms.
10. Place the rolled-out dough on top of the mushrooms, tucking in the edges.
11. Brush the dough with olive oil and sprinkle with a pinch of salt.
12. Bake at 180-200°C (350-400°F) for about 35 minutes.
13. Turn out the pizza onto a serving plate and serve.