Truffle Margherita Pizza
Cook Time 🍳
An amazing sheet pan pizza recipe paired with Australian black winter truffles, tomatoes, and mozzarella. Learn to cook a restaurant-quality meal in your own home! Chef Tucker will guide you through how to make a Margherita pizza from scratch, including all the techniques for working with active dry yeast and folding pizza dough.
- 1 ½ cup 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 (1 tbsp for Dough)
- 1 oz Parmesan Cheese
- ½ bunch Basil
- 1 packet Balinese Truffle Salt
- Cutting Board
- 12x16 half sheet Tray
- 2 large Mixing Bowls
- 1 Silpat
Mise en Place 🥄
- 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 Truffle Salt on top of the pizza.
- Chiffonade the basil and place in a small bowl, cover with a damp paper towel.
24 Hours Before Cooking
- Stir together warm water and dry yeast in a mixing bowl, and allow to sit in a warm place for 10 minutes.
- Add the flour and 1 tbsp olive oil to the bowl and mix together.
- Continue mixing for 6 minutes (you can do this in a KitchenAid with a dough hook).
- Add 1 tbsp 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 the class.
1 Hour Before Cooking
- Line sheet tray with the silpat, and pour the remainder 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.
To Cook 🍳
- 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!
Note from the Chef 👩🍳
This class includes Nonna’s Truffle Tomato Sauce. We’ve shared the recipe below so you can recreate it in your own kitchen.
Nonna’s Truffle Tomato Sauce
1 cup extra virgin olive oil
2 teaspoons red chili flakes
2 large yellow onions, thinly sliced
5 cloves garlic, coarsely chopped
1 cup red wine (We like Cabernet Sauvignon)
1 32 ounce can whole peeled tomatoes
2 cups water
1 bunch basil
1 tablespoon finely chopped Truffle Carpaccio
Balinese Truffle Salt
In a large pot over medium-low heat, stir together the olive oil and chili flakes for 2 minutes. Add the onions and a pinch of Balinese Truffle Salt and continue stirring until the onions are translucent. Add the garlic and cook for 1 minute. Add the wine to deglaze and continue stirring until nearly all of the wine has evaporated. Add the canned tomatoes, along with 2 cups of water. Turn the heat to high to bring the sauce to a boil, then adjust to maintain a gentle simmer. Simmer, stirring occasionally, for 2 hours.
Use a blender (immersion works well) to blend the reduced sauce until very smooth. Transfer to a storage container and season generously with Balinese Truffle Salt. Fold in the Truffle Carpaccio and basil while the sauce is still warm. Allow to steep at room temperature overnight, then store in your refrigerator.