Chef’s Signature Truffle Pizza Recipe
Fiore di Latte, Kefalotyri Cheese, Black Truffle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Pizza Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the frothy yeast mixture and olive oil. Mix until a dough begins to form.
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Pizza Assembly
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) to ensure it is hot enough to create a crispy crust.
- 7
Shape the Dough
Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a circle or your desired shape.
- 8
Add Cheese
Spread the Fiore di Latte cheese evenly over the surface of the pizza base. Then sprinkle the grated Kefalotyri cheese on top.
- 9
Top with Truffle
Evenly distribute the shaved black truffle over the cheese.
- 10
Season and Drizzle
Add salt and pepper to taste and drizzle olive oil over the top.
- 11
Bake the Pizza
Transfer the pizza to a pizza stone or baking sheet and bake in the preheated oven for about 12-15 minutes until the crust is golden and the cheese is bubbly.
- 12
Garnish and Serve
Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve hot.
