Robiola White Truffle Pizza

Recipe Ingredients

5 teaspoons	25ml	Fresh compressed yeast - (packed)
		= (from a 2-oz cake)
1 tablespoon	15ml	Olive oil
1		Sugar
1 cup	237ml	Cold water
2 1/2 cups	156g / 5.5oz	All-purpose flour - (to 3 1/2)
3 tablespoons	45ml	Whole-wheat flour
2 1/2 teaspoons	12ml	Salt
5 cups	730g / 25oz	Young fresh robiola (cheese)
5 tablespoons	75ml	Semolina
5 tablespoons	75ml	White truffle oil
1 oz	28g	Shaved white truffles

Recipe Instructions

In small bowl, stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water.

In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms dough.

With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down.

Divide dough into 6 balls. On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.

Preheat oven to 550 degrees. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each.

Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner.

This recipe yields 3 (9-inch) pizzas, or 6 to 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B28) - from the TV FOOD NETWORK

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