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Mise en Place
1 pint Warm water, between 75-90F
1 packet Dry active yeast
2 pint 00 flour
4 oz Tartufata
1 ½ lb Heirloom tomatoes
2 oz Olive oil (1T for Dough)
1 oz Parmesan cheese
½ bunch Basil
1 packet Balinese Truffle Salt
Place the warm water and dry yeast in the large mixing bowl. Stir together and allow to sit in a warm place for 10 minutes.
Add the flour and 1T Olive Oil to the bowl and mix together.
Continue mixing for 6 minutes (you can do this in a KitchenAid with a dough hook if you want).
Add a 2 finger pinch of Balinese Truffle Salt and continue mixing for another 6 minutes
Spray the other mixing bowl with pan spray or rub a little olive oil onto it and transfer the dough to this bowl. Cover the dough and allow it to rest at room temperature for 3 hours, folding the dough every hour.
After 3 hours, transfer the dough to the fridge to sit overnight until 1 hour before your ready to make your pizza.
An hour before the class, pour the rest of the olive oil onto the bottom of the sheet tray and spread the dough halfway across the sheet tray.
Let the dough rest for 30 minutes, then spread it to cover the bottom of the sheet tray evenly.
Preheat the oven to 425F. Place one oven rack near the top of the oven, this is the rack we will put the sheet tray on for cooking the pizza.
Spread the tartufata across the dough.
Slice the tomatoes and lay them across the dough.
Slice the mozzarella and lay it over the dough as well.
Thinly shave the Parmesan cheese and sprinkle a touch of Balinese Truffle Salt on top of the pizza.
Chiffonade the basil and place in a small bowl, cover with a damp paper towel.
Place the pizza in the preheated oven and cook for 25 minutes, turning halfway through.
Remove the pizza from the oven and spread the chiffonade basil on top. Finish with another touch of Balinese Truffle Salt and enjoy while warm!