Artisan Truffle Pizza
The show stealer at our gourmet Superbowl party yesterday was this truffled pizza. Chef Zach used Bobby Flay’s pizza dough recipe, which we’ve reproduced for you below.
Makes 2 medium pizzas
• For the dough:
3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.) Chef Zach used bread flour.
1 tsp. sugar
1 envelope instant dry yeast
2 tsp. kosher salt
1 1/2 cups water, 110 degrees F
2 tbs. olive oil, plus 2 tsp.
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
(end of Bobby Flay’s recipe; below are Chef Zach’s ideas for toppings)
• For the toppings:
16 oz. shredded mozzarella cheese
1/2 cup of diced pancetta
1/4 cup of olive oil
10 roasted garlic cloves
Shredded BelGioioso Parmesan cheese to sprinkle as garnish
Chopped fresh parsley as garnish
Black Perigord truffle slices as garnish
50 year old Fattoria Estense balsamic vinegar as a finisher
Heat a pizza stone in the oven as you preheat the oven to 375 degrees F. Cook the diced pancetta for about 5 minutes in a saute pan over medium heat, until lightly browned; this is to render some of the excess fat so that you don’t consume so much in your pizza. On a floured surface, press or roll out one of the dough balls to 1/8-1/4 inch thickness (although it’s best to work the dough on a cutting board with a handle). Brush half of the olive oil onto the flattened dough surface, evenly smear 5 of the roasted garlic cloves over the olive oil, and then sprinkle half of the mozzarella cheese and pancetta. You can add the truffles now or after baking, depending on if you want them cooked or fresh; Chef Zach chose to add them after. Transfer to the preheated pizza stone, and bake for 10-15 minutes depending on your desired crispiness. Once removed from the oven, cut the pizza before adding truffles (if you haven’t already), Parmesan cheese, parsley, and balsamic vinegar.
Repeat the steps for topping and baking the second pizza.