Truffle Margherita Pizza

Mise en Place

  • Cutting Board
  • Knife
  • 12x16 half sheet Tray
  • 2 large Mixing Bowls
  • Spatula
  • 1 Silpat

Ingredients

  • 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

24 Hours Before the Class

  1. Stir together warm water and dry yeast in a mixing bowl, and allow to sit in a warm place for 10 minutes.
  2. Add the flour and 1 tbsp olive oil to the bowl and mix together.
  3. Continue mixing for 6 minutes (you can do this in a KitchenAid with a dough hook).
  4. Add 1 tbsp of Balinese Truffle Salt and continue mixing for another 6 minutes
  5. Spray the other mixing bowl with pan spray or rub a little olive oil onto it and transfer the dough to this bowl.
  6. Cover the dough and allow it to rest at room temperature for 3 hours, folding the dough every hour.
  7. After 3 hours, transfer the dough to the fridge to sit overnight until 1 hour before the class.

1 Hour Before the Class

  1. 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.
  2. Let the dough rest for 30 minutes, then spread it to cover the bottom of the sheet tray evenly.

Prep During the Class

  1. 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.
  2. Spread the tartufata across the dough.
  3. Slice the tomatoes and lay them across the dough.
  4. Slice the mozzarella and lay it over the dough as well.
  5. Thinly shave the Parmesan cheese and sprinkle a touch of Truffle Salt on top of the pizza.
  6. Chiffonade the basil and place in a small bowl, cover with a damp paper towel.

How to Cook

  1. Place the pizza in the preheated oven and cook for 25 minutes, turning halfway through.
  2. 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!