Robiola Pizza

  • Level: Intermediate
  • Yield: 1 (12-inch) pizza
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Ingredients

Pizza Dough, recipe follows

Extra-virgin olive oil, for pans and drizzling

6 1/2 ounces robiola cheese

2 teaspoons white truffle oil

Freshly ground black pepper

Pizza Dough:

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

Directions

  1. Heat oven to 500 degrees F. Lightly oil 1 (14-inch) pizza pan; set aside.
  2. 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.
  3. 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
  4. Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper and serve immediately.

Pizza Dough:

  1. 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.
  2. 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.
  3. 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.
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