Pizza Pala – Tartufata

INGREDIENTS

For the Dough:

• 1000 g Tipo 00 Classico flour
• 25 g salt
• 20 g olive oil
• 4 g yeast
• 700 g water

For the Topping:

• Black truffle cream
• Mozzarella
• Parmesan
• Truffle oil
• Mushrooms
• Smoked pancetta

INSTRUCTIONS

Dough Preparation:

1. Start with autolysis: mix all the flour with the water and let it rest.
2. Knead in a spiral mixer on first speed for 2–3 minutes until a uniform dough forms.
3. Let the dough rest covered in the mixer for 45–60 minutes.
4. Add the remaining ingredients except the olive oil.
5. Mix on first speed for 7 minutes, then second speed for 2 minutes.
6. At the end of mixing, add the olive oil on low speed.
7. Divide into 300–350 g portions and shape into round balls.
8. Let rest at room temperature for 45–60 minutes, then place in the fridge at 2–4°C for 24–48 hours, covered.

Shaping and Baking:

1. Using spolvero flour, shape the dough into oval bases.
2. Top with the filling ingredients (see below).
3. Bake in a pizza oven at 300–350°C for 3–5 minutes.