Pizza Bianca con Tartufo

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 2 tablespoons (30ml) olive oil
 2 cloves garlic, thinly sliced
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) fontina cheese, grated
 2 ounces (60g) fresh ricotta
 1 ounce (30g) truffle (black or white), thinly sliced or truffle oil as an alternative
 Salt and freshly ground black pepper, to taste
 Fresh arugula or parsley for garnish (optional)
1

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

2

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

3

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

4

Bake the Pizza:

Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.

5

Finishing Touches:

Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

6

Finishing Touches:

Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

Ingredients

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 2 tablespoons (30ml) olive oil
 2 cloves garlic, thinly sliced
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) fontina cheese, grated
 2 ounces (60g) fresh ricotta
 1 ounce (30g) truffle (black or white), thinly sliced or truffle oil as an alternative
 Salt and freshly ground black pepper, to taste
 Fresh arugula or parsley for garnish (optional)

Directions

1

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

2

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

3

Prepare the Dough:

Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.

4

Bake the Pizza:

Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.

5

Finishing Touches:

Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

6

Finishing Touches:

Remove the pizza from the oven. While it's still hot, arrange the thinly sliced truffle over the top. If using truffle oil, drizzle it lightly over the pizza.
Season with salt and freshly ground black pepper, and garnish with fresh arugula or parsley if desired.

Pizza Bianca con Tartufo
IngredientsDirections
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