Black truffle pizza with truffle bechamel
ByronTalbott · ♥ 1.9K likes · 71.5K views · 9 min video
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Ingredients
Method
Techniques
- ¼ cup warm water
- ¼ cup milk
- 2 tbsp olive oil
- 1 tbsp truffle honey
- 1 tbsp dry active yeast
- 1½ cup flour
- 4 tbsp butter
- 1 tbsp onions
- ⅓ cup all-purpose flour
- 1 cup milk
- 1 tsp white truffle oil
- white truffle oil
In the stand mixer bowl combine warm water, milk, olive oil, truffle honey (or regular honey), a few drops of white truffle oil and the dry active yeast.
Starting the truffle dough
- salt
Add a pinch of salt and the flour and mix with the hook on medium speed about 10 minutes, until very elastic and just slightly sticky.
- oil
Place in an oiled bowl, cover with plastic and rise about 45 minutes, until doubled; a warm place speeds it up.
Sweat the onions in butter, add the all-purpose flour and stir constantly to a creamy roux paste with no lumps; cook on low another minute or so to cook the flour.
- parmesan
- black winter truffles
Stir in white truffle oil, a generous handful of parmesan and a large grating of black truffle while it simmers; turn off the heat and cover with a lid or plastic film so no skin forms.
- flour
Dust the work surface with flour, pinch off a piece of dough slightly larger than a fist and roll and stretch to about 14 to 16 inches across.
Stretching the dough
- cornmeal
- semolina
Lay it on a transfer board coated with a 50-50 blend of cornmeal and semolina.
- baby spinach
- black truffle
Spread the truffle bechamel evenly almost to the edges, then baby spinach, another generous shaving of black truffle and a handful or two of mozzarella.
Topping with bechamel, spinach and truffle
- mozzarella cheese
Bake at 450 to 500F, preferably on a pizza stone, for about 10 to 20 minutes, until cheese and crust have good caramelization spots and a little charring.