Sabrina Pizza as served at Kesté in New York, NY, as seen Triple D Nation.
Recipe courtesy of Keste Pizza and Vino

Sabrina Pizza

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  • Level: Advanced
  • Total: 1 day 4 hr 55 min (includes rising time)
  • Active: 45 min
  • Yield: 4 servings


Pizza Dough:

Pizza Toppings:


  1. 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.
  2. 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.
  3. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
  4. 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.
  5. Remove the dough 3 hours prior to the next steps.
  6. Preheat the oven to 500 degrees F.
  7. For the toppings: Add the cheeses to a blender and process to combine. Set aside the cheese blend in a bowl.
  8. 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.
  9. 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.

Cook’s Note

The 24-hour resting period of this dough is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza.