Heat oven to 500 degrees F. Lightly oil 1 (14-inch) pizza pan; set aside.
Set 1/4 of the pizza dough aside and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pizza pans. Continue to press dough out until it fits just inside rim of pan.
Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola cheese. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes
Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper and serve immediately.
4 cups flour, "00" if available, otherwise, all-purpose flour, plus more for coating bowl
3/4 ounce fresh yeast
3/4 cup warm water
2 teaspoons coarse salt
1/4 cup extra-virgin olive oil, plus 1/4 cup more for pans
Measure the flour onto a clean work surface and make a well in the center. Dissolve the yeast in a bowl with 3/4 cup lukewarm water. Place the salt, yeast and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogenous and elastic.
Dust a large bowl with flour. Place the dough in the bowl. Cover with plastic wrap and set it in a warm place to rise until doubled in size, about 2 hours.
Oil 2 (12-inch) pizza pans each with 2 tablespoons. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, 1 at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4-inch thick.
Yield: enough for 2 (12-inch) pizzas
(c)2003 Martha Stewart Living Omnimedia, Inc All Rights Reserved.