Pizza with truffles
Pizza Al Tartufo Nero Di Spoleto: a pizza filled with rare and delicate flavors… And it’s as good as it sounds!
Ingredients
Pasta:
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400 g pizza flour
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200 g fine flour
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20 ml extra virgin olive oil
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2 g yeast
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300 ml water
Topping
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1 litre of cream
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50 g Italian robiola cheese
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40 g Italian fontina cheese
Preparation Method
Pasta:
- Place the flour on a smooth surface, and open a pit in the center. In a bowl, mix the mineral water at room temperature, the yeast, the olive oil, and the salt.
- Mix gradually and, if necessary, add more water and knead until the dough is smooth and elastic.
- Make a ball with the dough and let it rest in a warm place covered with plastic film or a lightly moistened cloth for about half an hour.
- Then divide the dough into 4 equal parts and make four round balls of the same size and refrigerate covered with cling film for 12 hours.
Topping:
- Bring 1 liter of cream to low heat and reduce it to a fifth of its volume. Let it cool down and add the truffled parsley and the robiola cheese. Put aside.
- Open the dough very thinly using a rolling pin, always taking care to flour the surface where the pizza is worked so that it does not stick. Spread the truffle cream on top of the pizza dough, arrange the truffle slices and sprinkle it with fontina cheese, grated fine. Place in a very hot oven. When the pizza is golden brown, remove it from the oven and drizzle it with white truffle-flavored olive oil.
- Serve immediately with a good glass of Italian red wine.
