Strobehn Truffle Pizza Recipe

Dough Ingredients

Amounts for one 14-inch pizza.

• Bread Flour or 00/Bread Flour Blend195 g
• Cool Water124 g
• Active Dry Yeast0.4 g
• Salt5.1 g
• Sugar1.0 g
• Olive Oil1.9 g

How to Make the Dough

1. 1Add the cool water, yeast, and sugar to the mixing bowl; stir to combine.
2. 2Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
3. 3Add the salt and knead until the dough begins to smooth out, then add the olive oil and continue kneading until smooth and elastic.
4. 4Cover and rest at room temperature until the dough has risen about 25–50%, usually 1–2 hours.
5. 5Divide into equal portions and shape into tight, smooth dough balls.
6. 6Place seam-side down in lightly greased covered containers and refrigerate for 24–48 hours.
7. 7Remove from the refrigerator 2–3 hours before baking and keep covered until relaxed and near room temperature.
8. 8Stretch gently by hand to a thin center with an airy rim; avoid degassing the edge.

Truffle Oil Base

One small batch makes enough for about 4–6 pizzas. Refrigerate for up to 4 days and use a light hand so the truffle stays balanced.

• Extra-virgin olive oil3 Tbsp
• White truffle oil1 Tbsp
• Fine sea salt1/4 tsp
• Garlic1 small clove, finely grated (optional)
• Black pepperA pinch, optional

1. 1. Whisk the olive oil, truffle oil, salt, and any optional garlic or black pepper together.
2. 2. Let stand for 5–10 minutes if using garlic.
3. 3. Brush on the dough very lightly; a thin layer is enough.

Toppings for One Pizza

Amounts for one 14-inch pizza.

• Prepared truffle oil base1–1.5 tbsp
• Low-moisture whole-milk mozzarella5.5–6.5 oz
• Prosciutto2.5–3.5 oz
• Roasted pistachios, roughly chopped1–1.5 oz
• Fresh arugula1–2 handfuls
• Hot honey1–1.5 tbsp
• Shaved ParmesanOptional, a light finishing sprinkle

Make It Fancy (Optional)

• Burrata: Add a few small dollops of burrata after baking for an even creamier finish.
• Richer: Finish with shaved Parmigiano Reggiano or pecorino and a little cracked black pepper.
• Spicier: Add crushed red-pepper flakes or a little Calabrian chili for extra heat.
• Earthy: Add a few thin slices of sautéed mushrooms before baking.

Assembly and Baking

1. 1Place a pizza steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
2. 2Stretch the dough to the selected diameter while preserving a light outer rim.
3. 3Brush the dough lightly with the truffle oil base, leaving the rim mostly bare.
4. 4Spread the mozzarella evenly over the truffle-oil base.
5. 5Bake for about 6–9 minutes, rotating once if needed, until the underside is crisp and the cheese is bubbling and lightly browned.
6. 6Immediately drape the prosciutto over the hot pizza in loose folds or torn pieces so the residual heat warms it without drying it out.
7. 7Finish with chopped pistachios, fresh arugula, and a light drizzle of hot honey. Add shaved Parmesan if desired.
8. 8Rest for 1–2 minutes before slicing so the toppings settle.