Truffle Mushroom Pizza Recipe

Proof yeast

Combine warm water (105–115°F) and sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let stand 5 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by mixer 4–6 minutes or by hand 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons flour; if too dry, add up to 1 tablespoon water.

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

When risen, punch down and divide if making two smaller pizzas. Let rest 10 minutes before shaping to relax the gluten.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams, add sliced mushrooms in a single layer (work in batches if needed) and cook without stirring for 2 minutes to brown, then stir and continue cooking 3–4 minutes until golden and most moisture has evaporated.

Reduce heat to medium. Add minced garlic and thyme; sauté 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Remove from heat and set aside. If using sliced black truffle or conserve, fold in now so flavor melds.

Taste and adjust seasoning. Let cool slightly while you shape the dough; excess liquid will make the pizza soggy, so blot any very wet patches with a paper towel.

Place a pizza stone in the oven and preheat to 500°F (or highest oven setting) for at least 45 minutes. If you don't have a stone, use a rimmed baking sheet inverted and preheat it.

On a lightly floured surface, stretch or roll the dough into a 12-inch round (for a single pizza) about 1/4-inch thick. Transfer to a pizza peel dusted with semolina or flour, or to a sheet of parchment for easier transfer.

Brush the outer crust lightly with 1 tablespoon olive oil.

Scatter torn fresh mozzarella evenly over the dough, leaving a 1/2-inch border. Dot ricotta in small spoonfuls across the pizza, then sprinkle 2 tablespoons grated Parmesan.

Evenly distribute the sautéed mushrooms across the cheese layer.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and immediately drizzle 1 teaspoon truffle oil evenly over the top. If using black truffle slices, place them now for maximum aroma.

Scatter fresh arugula over the hot pizza if using. Finish with lemon zest, a light sprinkle of flaky sea salt and cracked black pepper to taste.

Let rest 2 minutes, slice and serve hot. Estimated 1 pizza serves 3–4 people depending on appetite.