Truffle Pizza

A thin, crispy crust that snaps under the tooth, topped with creamy cheese and melting mushrooms. The powerful scent of black truffle hits the nose the moment it leaves the oven.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 1103
• Protein: 37 g
• Carbs: 105 g
• Fat: 59 g

Ingredients

• 800 g Bread dough ( at room temperature )
• 300 g Mascarpone cheese ( softened )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 400 g Button mushroom ( very thinly sliced )
• 4 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 60 g Black Truffle ( brushed and cleaned )

Instructions

1. Intense preheating

   Crank your oven to its maximum, ideally 250°C or higher. If you have a pizza stone, place it in the center. The heat must be constant and strong to sear the dough immediately.

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2. Working the dough

   Stretch the bread dough on a floured surface. Work from the center outward to push the air toward the edges. The center should be almost translucent while the edge (the crust) stays thick to puff up during baking.

3. White topping

   Spread the mascarpone over the dough base with a spoon. Scatter the hand-torn mozzarella and very thinly sliced button mushrooms. The fat from the cheeses will absorb the future truffle aromas.

4. Oven searing

   Bake until the crust is deep brown and the mozzarella forms golden bubbles. The dough should hold its shape when you lift an edge. Upon removal, drizzle with olive oil.

5. The truffle finish

   Shave the black truffle into thin slices directly onto the piping hot pizza. The residual heat will release the mushroom's volatile oils without denaturing the flavor through direct cooking. Pepper generously.

Chef's tips

• Never cook the truffle in the oven; its aromas evaporate above 60°C.
• If the mozzarella is too wet, squeeze it in a kitchen towel before putting it on the pizza to avoid soggy dough.

Storage

Consume immediately. The truffle loses its fragrance as it cools.