Truffle Pizza Recipe
Make Truffle Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping & Sauce
Finishing (optional)
Method
Dough
- 1
Proof the yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with honey or sugar and the active dry yeast. Stir gently and let sit 5–7 minutes until foamy.
- 2
Mix the dough
In a large bowl or stand mixer fitted with a dough hook, combine the flour and fine sea salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–5 minutes by hand.
- 3
Knead
Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.
- 4
- 5
Divide and rest
Punch down the dough and divide into two equal balls for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, cover, and rest 20–30 minutes before shaping.
Topping & Sauce
- 6
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes. If using a pizza steel, preheat similarly.
- 7
Prepare garlic butter base
In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Stir in the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and let cool slightly.
- 8
Prepare ricotta spread
In a bowl, combine ricotta cheese, 1–2 tablespoons whole milk (if you prefer a more spreadable consistency), 1 tablespoon grated Parmesan, and the fresh thyme leaves. Stir until smooth. Season lightly with 1/4 teaspoon flaky salt and 1/4 teaspoon freshly ground black pepper.
- 9
- 10
Assemble the pizza
Brush the dough surface lightly with the garlic butter, leaving the outer rim free. Dollop spoonfuls of the ricotta mixture evenly across the pizza and gently spread, leaving some areas with thin patches for contrast. Arrange thin slices or torn pieces of fresh mozzarella evenly. Sprinkle remaining 3/4 teaspoon flaky salt and 3/4 teaspoon freshly ground black pepper over the top.
- 11
Add truffle oil
Lightly drizzle 1 tablespoon of black truffle oil over the assembled pizza just before baking (do not over-saturate; truffle oil is aromatic and a little goes a long way).
Bake & Finish
- 12
Bake
Carefully slide the pizza (on parchment or peel) onto the preheated stone or sheet. Bake 8–10 minutes, rotating once halfway through, until the crust is deeply golden and cheese is bubbly and slightly blistered. Baking time will vary with oven temperature.
- 13
Rest and shave truffle
Remove pizza to a cutting board. If using fresh black truffle, very thinly shave 4–8 grams over the hot pizza immediately so heat releases the aroma.
- 14
Finish
If using arugula, toss 1 cup arugula with 1 teaspoon lemon juice and a light pinch of salt, then arrange on top of the pizza. Drizzle additional 1 teaspoon extra-virgin olive oil and, if desired, 1 teaspoon extra truffle oil for extra aroma. Sprinkle any remaining grated Parmesan.
- 15
Serve
Cut into 8 slices and serve immediately so the truffle aroma is at its peak.
