75 gm Buffalo Mozzarella DOP cut into ½ cm cubes
50 gm fresh Porcini cut into 3 mm slices or 10 gm dried Porcini rehydrated for 10 minutes in warm milk then strained thoroughly
25 gm shaved seasonal or preserved Black Summer Truffles
Sprig of fresh thyme with leaves removed
Moderately easy recipe
Preparation time 45 minutes + 2 ½ hrs rising time
Cooking time 15 minutes
Total Time 3 ½ hours
Place the extended dough onto a pizza pan and evenly distribute the Porcini and Mozzarella. Bake in a preheated oven for approximately 15 minutes at 200°C.
Remove from the oven, garnish with the shaved truffles and a sprinkle of thyme. Slice and enjoy steaming hot.
For 2 pizzas (30 cm)
300 ml water (room temperature)
500 gm flour (300gm flour 00 and 200 gm flour manitoba if possible) if not 500 gm 00
35 gm extra virgin olive oil
10 gm salt
5 gm yeast dissolved and mixed in a glass with 2 tsps of water
Place the flour(s) in a bowl, make a well and add the yeast. Slowly add ½ the water to the flour all the while mixing either by hand or with a food processor. Add the salt and continue slowly adding the remainder of the water whilst mixing. Continue mixing the flour and slowly add the oil 10 gms at a time. When you see that the flour mixture is smooth and shiny, form the mixture into a sphere and place back in the bowl and cover with plastic wrap and let rise in a warm place (25 °C -for example in a preheated oven) for 2 hours or until the dough has doubled in size.
Remove the dough and divide into 2 parts. Work the divided parts to form 2 spheres. Place the spheres on a smooth lightly floured surface. Sprinkle some flour over the top of the dough and let rest for 30 minutes covered with kitchen towel. Now let’s extend the pasta-on a lightly floured surface extend the dough with your fingers and create a round disc 30 cm in diameter.