Black Truffle And Fontina Cheese Recipe

Activate yeast

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

Mix 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 olive oil. Mix until a shaggy dough forms, then knead by hand 6–8 minutes or with the mixer 4–5 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes, then stretch or roll to desired thickness on a lightly floured surface or parchment.

Prepare mushroom sauté

Preheat a skillet over medium heat. Add the unsalted butter and 1 tsp olive oil. When butter foams, add the minced shallot and cook 1–2 minutes until translucent. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release moisture and turn golden brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Finish mushroom mixture

Pour the heavy cream into the skillet with the mushrooms, stir to combine and let it reduce gently for 1–2 minutes until slightly thickened. Stir in the fresh thyme, 1/2 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Remove from heat and set aside. If using grated Pecorino/Parmesan, stir in now for extra savory depth.

Preheat oven

Position a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes to ensure the surface is very hot. If using a pizza oven, preheat per manufacturer instructions.

Assemble pizza

Transfer stretched dough to a pizza peel or parchment-lined baking sheet dusted with flour or cornmeal. Lightly brush the dough center with a thin layer of olive oil (about 1/2 tbs). Spread the mushroom–cream mixture evenly over the dough, leaving a 3/4–1" border for the crust. Evenly distribute the shredded fontina over the mushrooms. If using extra grated cheese, scatter sparingly on top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is blistered and golden and the cheese is melted and bubbling, 8–12 minutes depending on oven and thickness. Rotate halfway if necessary for even browning.

Truffle finish

Remove the pizza from the oven. Immediately shave fresh black truffle thinly over the hot pizza (or place preserved truffle slices evenly across). Drizzle with the remaining olive oil (about 1/2 tbs) and sprinkle flaky sea salt to taste (about 1/4 tsp). Let rest 2 minutes so the aroma develops.

Serve

Slice and serve while hot. Optionally garnish with a few extra thyme leaves and a final light grind of black pepper. Enjoy.