Al Tartufo Recipe

Preheat oven

Position a pizza stone or heavy baking steel on the middle rack and preheat the oven to the highest temperature (250–300°C / 475–575°F). Allow stone/steel to heat for at least 45 minutes for best crust.

If using refrigerated dough, take it out 30–60 minutes before baking so it comes to room temperature for easier stretching. Lightly dust a work surface with 00 flour.

Gently stretch or roll the dough ball into a 10–12 inch (25–30 cm) round, leaving a slightly thicker edge to form the crust. Transfer to a perforated pizza peel or a piece of parchment for easier transfer.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Prepare the truffle cream: if using a concentrated truffle paste, combine 4 tablespoons truffle paste with up to 2 tablespoons heavy cream (or warmed milk) to achieve a spreadable consistency. Taste and adjust so truffle flavor is present but not overpowering.

Once the stretched dough is ready, evenly spread the truffle cream over the pizza base, leaving the outer 1/2–3/4 inch (1–2 cm) rim clear.

After baking, finish the pizza with thin shavings of black truffle (about 8 g), a drizzle of extra-virgin olive oil (1 tsp), a light sprinkling of flaky sea salt (1/4 tsp) and a few grinds of black pepper.

Heat a skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the sliced mixed mushrooms in a single layer (work in batches if necessary to avoid steaming).

Sauté without moving for about 2 minutes to develop color, then stir and continue cooking 2–3 minutes until mushrooms are golden and any released liquid has evaporated.

Add the minced garlic and thyme, sauté 30–45 seconds until fragrant. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and allow mushrooms to cool slightly.

Distribute the sautéed mushrooms evenly over the truffle cream layer on the stretched dough, leaving the rim clear.

Scatter the torn or sliced fior di latte mozzarella evenly over the mushrooms and truffle-cream base. If using, sprinkle 2 tablespoons grated Parmesan or Grana Padano lightly over the cheese for extra umami.

Use a peel to slide the assembled pizza onto the preheated stone/steel (or place the pizza on its parchment onto the stone). Bake at maximum oven temperature for 6–10 minutes, or until crust is golden and blistered and cheese is melted and slightly browned. Baking time will vary with oven temperature and equipment.

When the pizza is done, remove from oven and let rest 1 minute. Finish as directed in the Truffle cream & finishing section with shaved black truffle, olive oil, salt and pepper.

Slice and serve immediately.