Truffle & Shrooms Pizza Recipe

In a large bowl, sprinkle the active dry yeast and sugar over the warm water. Stir gently and let sit 5–7 minutes until foamy.

Add the flour, salt, and 1 tablespoon extra-virgin olive oil to the bowl. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (If using a stand mixer, knead on low with the dough hook for 5 minutes.)

Shape the dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping to final 12-inch round (or as desired).

While the dough rises, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter until butter foams.

Add all sliced mushrooms to the hot pan in a single layer (work in batches if necessary). Let them sear without moving for 2–3 minutes to develop color.

Stir mushrooms and continue to cook until most of the moisture has evaporated and they begin to brown, about 4–6 more minutes.

Add the minced garlic and fresh thyme; cook 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove from heat and set aside to cool slightly.

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 teaspoon white truffle oil, chopped parsley, snipped chives, lemon zest, and 1/4 teaspoon salt until combined. Taste and adjust truffle oil sparingly—truffle oil is strong.

Reserve about 1 tablespoon of the herbed oil to brush the dough rim before baking; keep the rest to drizzle over the finished pizza.

Preheat your oven as hot as it will go (475–525°F / 245–275°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet as well.

On a lightly floured surface, stretch or roll the dough to a 12-inch round. Transfer to a pizza peel or inverted baking sheet lined with parchment for easy transfer.

Brush the dough center lightly with 1–2 teaspoons of the herbed truffle oil (avoid over-oiling the edge so it crisps).

Evenly distribute the shredded mozzarella over the dough, leaving a 1/2–1" border for the crust.

Scatter the sautéed mushrooms across the cheese in an even layer.

Sprinkle the grated Grana Padano evenly over the mushrooms and cheese.

Brush the exposed crust rim lightly with the reserved tablespoon of herbed oil.

Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden, cheese is bubbling, and edges have some char, about 8–12 minutes depending on oven temperature. Rotate halfway for even browning.

Remove the pizza from the oven and place on a cutting board. Immediately drizzle the remaining herbed truffle oil lightly and evenly over the pizza surface.

Sprinkle the flaky sea salt evenly, add a light dusting of freshly ground black pepper, and scatter microgreens or baby arugula if using.

If using shaved fresh black truffle, shave thin slices over the hot pizza for maximum aroma.

Let the pizza rest 2 minutes, then slice into 6–8 pieces and serve hot.