4 pizzas
Tartufo
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 75 g
- Truffle paste or truffle butter
- 15 g
- Button mushrooms, dry-fried
- 40 g
- Parmigiano Reggiano, grated
- 10 g
- Fresh or preserved truffle, shaved after baking
- 3.0 g
- Extra virgin olive oil
- 5.0 g
Total dough398 g
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Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Spread a thin layer of truffle paste straight onto the dough before the cheese.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Shave the fresh truffle over the pizza only once it is out of the oven.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Truffle on pizza quickly crosses the line into perfume. This recipe uses a small amount of truffle paste on the base, mushrooms for texture, and saves the real truffle for after the oven.
modern Neapolitan – a modern luxury pizza; the disciplinare mentions neither truffle nor truffle products.
Topping order
- Truffle paste on the dough
- Fior di latte
- Mushrooms
- Parmigiano
- Truffle after the oven
Common mistakes
- Lots of truffle oil, which makes the whole pizza taste synthetic.
- Baking the fresh truffle, which then loses all its aroma.
- Too much Parmesan with the truffle – the flavours fight.
Tips
- Most truffle oils are flavoured, not made with truffle. Read the ingredients list.
- Serve straight away – the truffle aroma fades within minutes.
Variations
- With a raw egg yolk in the centre in the last minute.
- With porcini instead of button mushrooms.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Tartufo settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Porcini
- Funghi
- Olive oil for pizza – in the dough, on the pizza or afterwards
- Stretching – push the gas towards the rim, never out of it
