Pizza al Tartufo (Truffle Pizza) Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">500g "00" flour (or strong bread flour)</li> <li class="ingredients-single-item">325ml lukewarm water</li> <li class="ingredients-single-item">10g fine sea salt</li> <li class="ingredients-single-item">5g active dry yeast</li> <li class="ingredients-single-item">15ml extra virgin olive oil, plus extra for coating</li> <li class="ingredients-single-item">5g sugar</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">250g mascarpone cheese</li> <li class="ingredients-single-item">200g wild mushrooms (porcini, shiitake, or oyster)</li> <li class="ingredients-single-item">30g fresh black truffle (or 15ml truffle oil as alternative)</li> <li class="ingredients-single-item">50g Parmesan cheese, finely grated</li> <li class="ingredients-single-item">2 cloves garlic, thinly sliced</li> <li class="ingredients-single-item">50g fresh arugula (rocket)</li> <li class="ingredients-single-item">30ml extra virgin olive oil</li> <li class="ingredients-single-item">Flaky sea salt, to taste</li> <li class="ingredients-single-item">Freshly ground black pepper, to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel</li> <li class="equipment-single-item">Pizza peel</li> <li class="equipment-single-item">Kitchen thermometer</li> <li class="equipment-single-item">Truffle slicer (or sharp mandoline)</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing your dough. In a small bowl, combine the lukewarm water (ideally 35-38°C) with the sugar and yeast. Let it sit for 5-10 minutes until foamy – this indicates your yeast is alive and active. If no foam appears, your yeast may be dead and you'll need to start again with fresh yeast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl or stand mixer fitted with the dough hook, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix slowly until the dough comes together, then increase the speed and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test – when stretched thinly between fingers, it should become translucent without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a tight ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise at room temperature (about 22-24°C) for 2 hours, or until doubled in size. The slow rise develops complex flavors and gluten structure, which will result in a better texture and taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> After the first rise, divide the dough into two equal portions (about 400g each). Form each into a tight ball by pulling the edges underneath, creating surface tension. Place the dough balls on a lightly floured tray, cover with a damp cloth, and let rest for another 1 hour. This second rise further develops the flavor and makes the dough more manageable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough is on its second rise, prepare your toppings. Clean the mushrooms with a damp cloth (don't wash them as they absorb water). Slice them thinly. Heat 15ml of olive oil in a pan over medium heat and sauté the mushrooms with a pinch of salt until golden and their moisture has evaporated, about 5-7 minutes. Add the sliced garlic in the last minute, being careful not to burn it. Set aside to cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place your pizza stone or steel in the oven and preheat to the highest possible temperature (ideally 250-275°C) for at least 45 minutes. The extremely hot surface will instantly start cooking the bottom of your pizza, creating that perfect crisp crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> When ready to bake, dust your pizza peel generously with flour. Take one dough ball and gently press it outward with your fingertips, preserving the air in the outer edge to form the crust. Stretch the dough to about 30cm in diameter by draping it over your knuckles and gently pulling the edges, rotating as you go. The center should be thin but not torn, with a slightly thicker edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the stretched dough to the floured peel and work quickly to add toppings (the longer it sits on the peel, the more likely it will stick). Spread a thin layer of mascarpone cheese over the dough, leaving a 2cm border for the crust. Distribute the sautéed mushrooms and garlic evenly over the mascarpone. Sprinkle with half of the grated Parmesan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> With a quick jerking motion, slide the pizza from the peel onto the hot stone or steel. Bake for 6-8 minutes until the crust is golden with charred spots and the cheese is bubbling. The quick cooking at high heat creates the perfect balance between crisp exterior and tender interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove the pizza using the peel and immediately shave fresh truffle over the hot surface (the heat will release the truffle's aroma) or drizzle with truffle oil if using instead. Top with fresh arugula, a drizzle of extra virgin olive oil, flaky sea salt, and freshly ground black pepper. The fresh arugula provides a peppery contrast to the rich, earthy flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Slice immediately and serve while hot. Repeat the process with the second dough ball. For the best flavor experience, enjoy this luxurious pizza while it's fresh from the oven, when the contrast between the crisp base, creamy mascarpone, and aromatic truffle is at its peak. </li> </ol>