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Restaurants›Mitten & Boot Cafe & Fine Food›Tartufo & Funghi Pizza Recipe

Tartufo & Funghi Pizza Recipe

Name: Mitten & Boot Cafe & Fine Foods Tartufo & Funghi Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 10 oz mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced; 1 tbs unsalted butter; 1 tbs olive oil (for sautéing); 2 cloves garlic cloves, minced; 1 tsp fresh thyme leaves; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 tsp cremini mushroom or porcini powder (optional, for extra umami); 8 oz fresh whole-milk mozzarella, shredded or sliced thin; 2 tbs Parmesan, finely grated; 1 tbs truffle oil (white or black); 1 tbs finely chopped fresh parsley (for finish); 0 to taste flaky sea salt; 0 to taste red pepper flakes (optional); 1 tbs cornmeal or semolina (for dusting); 0.25 cups all-purpose flour (for shaping)

Inspired by Mitten & Boot Cafe & Fine Food

Time2h

Serves2

Mozzarella, wild mushrooms, truffle oil.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 tsp Active dry yeast

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Topping Preparation

10 oz mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced

1 tbs Unsalted butter

1 tbs olive oil (for sautéing)

2 cloves Garlic cloves, minced

1 tsp fresh thyme leaves

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 tsp cremini mushroom or porcini powder (optional, for extra umami)

Cheese & Finish

8 oz fresh whole-milk mozzarella, shredded or sliced thin

2 tbs Parmesan, finely grated

1 tbs truffle oil (white or black)

1 tbs finely chopped fresh parsley (for finish)

0 to taste flaky sea salt

0 to taste red pepper flakes (optional)

Assembly & Baking

1 tbs cornmeal or semolina (for dusting)

1/4 cups all-purpose flour (for shaping)

Method

Dough

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl or bowl of a stand mixer, combine 3 cups all-purpose flour and 1 tsp salt. Make a well, add the yeast mixture and 1 tbsp olive oil. Mix by hand or with dough hook until a shaggy dough forms, then knead 6–8 minutes by hand (or 4–6 minutes in mixer) until smooth and elastic.

Proof

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours. For better flavor, refrigerate overnight after initial rise (cover tightly) and bring back to room temperature before shaping.

Topping Preparation

Prepare mushrooms

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter foams, add the sliced wild mushrooms in a single layer (work in batches if needed). Sauté without stirring for 1–2 minutes to develop color, then stir and continue cooking until browned and most moisture has evaporated, 5–8 minutes total.

Season mushrooms

Reduce heat to medium. Add the 2 minced garlic cloves and 1 tsp fresh thyme leaves; cook 30–45 seconds until fragrant. Sprinkle in 1 tsp salt, 1/2 tsp black pepper and, if using, 1/2 tsp mushroom or porcini powder. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Cheese & Finish

Prepare cheeses

Shred or thinly slice the 8 oz mozzarella and grate 2 tbsp Parmesan. Keep chilled until ready to assemble.

Truffle oil finish

Reserve the truffle oil (1 tbsp) to drizzle after baking. Truffle oil should be added off-heat to preserve aroma.

Assembly & Baking

Preheat oven and prepare peel or sheet

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza peel, dust with 1 tbsp cornmeal or semolina to prevent sticking. If using a baking sheet, lightly oil or dust it.

Shape dough

Turn risen dough onto a lightly floured surface (use 1/4 cup flour). Divide dough into two equal pieces for 10–11" pizzas (serves 2) or keep whole for one large pizza. Gently press and stretch each piece into a 10–12" round, leaving a slightly thicker rim.

Assemble pizza

Transfer shaped dough to the prepared peel or sheet. Evenly distribute the shredded mozzarella over the surface, leaving the rim bare. Scatter the sautéed wild mushrooms evenly over the cheese. Sprinkle the grated Parmesan over the top and add a light pinch of flaky sea salt and optional red pepper flakes if desired.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (260°C), or until the crust is blistered and golden and the cheese is bubbling and lightly browned. Rotate once halfway through baking for even color.

Finish and serve

Remove pizza from oven. Immediately drizzle the surface lightly with 1 tbsp truffle oil, scatter 1 tbsp chopped fresh parsley, and finish with a few pinches of flaky sea salt to taste. Let rest 2 minutes, slice, and serve hot.