Name: Sabrina Pizza
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M1DT4H55M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 tablespoon extra-virgin olive oil, plus more for greasing; 1/2 teaspoon active dry yeast; 5 1/2 cups "00" pizza flour, such as Caputo; 2 tablespoons kosher salt; 1 heaping tablespoon grated caciocavallo cheese; 1 heaping tablespoon grated buffalo mozzarella; 1 heaping tablespoon grated Parmigiano-Reggiano; 1 heaping tablespoon grated stracchino cheese, such as Belgioioso crescenza; 3 tablespoons truffle cream, such as Urbani; 5 slices imported Italian salami, such as Golfetta; 1 tablespoon shaved fresh black truffle

Directions

For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
Divide the dough into a ball. Transfer the ball to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
Remove the dough 3 hours prior to the next steps.
Preheat the oven to 500 degrees F.
For the toppings: Add the cheeses to a blender and process to combine. Set aside the cheese blend in a bowl.
Start to stretch the dough creating the desired base for the pizza. Once the dough is the desired shape and size, top with the truffle cream. Next, sprinkle the four-cheese blend in 8 evenly spaced spots. Then lay the salami on top.
Place the pizza in the oven until the cheese melts and the crust is puffed and charred in spots, 7 to 8 minutes. Once the pizza is finished, remove from the oven and top with the fresh black truffle. Now you can enjoy your amazing pizza with a nice glass of wine.